Composition and nutritional quality of pea (Pisum sativum L.), faba bean (Vicia faba L. spp. minor) and lentil (Lens culinaris Medik.) meals, protein concentrates and isolates

Abstract

Pea (Pisum sativum L.), faba bean (Vicia faba L. spp. minor), and lentil (Lens culinaris Medik.) meals, protein concentrates and isolates were analyzed for proximate composition, oligosaccharides, and amino acid composition. Protein quality was evaluated using a mouse bio-assay. The concentrates contained 59.2 to 70.6% and the isolates 86.7 to 90.8% protein (N × 6.25) on moisture-free basis. Glucose, sucrose, raffinose, stachyose and verbascose were present in the highest concentrations in the protein concentrates (7.1 to 11.1%), the pea protein concentrate contained 8.7% sugars and faba bean and lentil protein concentrates 7.1% and 6.6% respectively. The protein isolates were almost free (containing less than 0.79%) of the sugars. Amino acid composition of the meals, concentrates and isolates showed, as expected, sulfur-amino acid deficiency (about two thirds of the rat requirement), which was probably largely responsible for the low protein efficiency ratios (0.75 to 1.18), and net protein ratios (0.25 to 0.73) of the three products, compared to values of 2.56 and 2.18 respectively obtained for casein. The protein digestibilities of the meals, concentrates and isolates (81 to 90%) were similar to that of casein (87%). The poor growth-promoting abilities of the meals, concentrates and isolates were possibly also due to growth-depressing factors such as tannins, trypsin inhibitors and hemagglutinins present, particularly in faba bean and lentil.

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Bhatty, R.S., Christison, G.I. Composition and nutritional quality of pea (Pisum sativum L.), faba bean (Vicia faba L. spp. minor) and lentil (Lens culinaris Medik.) meals, protein concentrates and isolates. Plant Food Hum Nutr 34, 41–51 (1984). https://doi.org/10.1007/BF01095071

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Key words

  • pea
  • faba bean
  • lentil
  • protein concentrates and isolates
  • chemical composition
  • nutritional quality