Morphological-and-nutritional-properties-of-some-lathyrus

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Isabel Cristina Fernandes Rodrigues Ferreira Phone: +351273303219 E-mail: [email protected] digestibility corrected amino acid score was similar to the observed in other legumes such as lentil or peanut.Natural Toxins in Sprouted Seeds: Separating Myth from Reality. the anti-nutritional factors such as enzyme.The botanical name of indian Pea is Lathyrus sativus.The other common names of these plants are.Nutritional values and radical scavenging capacities of grass. establish the nutritional properties of L. already been detected in some Lathyrus.Pastor b Manuel Alaiz a Javier Vioque a Show more Get rights and content Abstract The nutritional characteristics of seed proteins of 15 Spanish Lathyrus species have been analyzed.

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Natural Toxins in Sprouted Seeds: Separating Myth from Reality

IJGHC : International Journal of Green and Herbal Chemistry

ABSTRACT The analysis of bulk seed samples of some selected Swedish cultivars showed thatBrassica campestris. morphological features, uses. (Lathyrus sativus.An analysis of similarity based on the profile of seed protein amino acid composition showed, in the cluster generated, correlation with the taxonomic classification of these species according to morphological characters.Amino acid composition is an important chemical property of proteins, as it determines their nutritional value.Protein contents in studied Lathyrus ranged from 17.7% in Lathyrus sativus to 25.6% in L. tingitanus with a 22.4% average protein content in studied Lathyrus.

Extrusion Cooking of Pulses – Canadian Food Business

LWT - Food Science and Technology Volume 44, Issue 4, May 2011, Pages 1059-1064 Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern Spain Author links open overlay panel Elena Pastor-Cavada a Rocio Juan b Julio E.

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Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern.

Among essential amino acids the most abundant were Leu, Lys, Phe, Thr and Val.On the contrary, all species were limiting in Trp ranging from 0.5% to 0.8% content and were also limiting in sulphur containing amino acids, Met and Cys.

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In vitro protein digestibility (IVPD) in studied Lathyrus ranged from 76.0% in L. pratensis to 86.5% in L. annuus, with an average IVPD of 80.5%. Nutritional parameters, such as protein efficiency ratio, corresponded to high quality proteins.Extrusion Cooking of Pulses. flours for their nutritional properties 11 and for. acts to reduce or inactivate some of the anti-nutritional.Results confirm the interest of studying wild populations of cultivated and non-cultivated Lathyrus species as source of seeds with good nutritional characteristics.Chemico-physical and nutritional properties of traditional. and grass pea, Lathyrus sativus L.) from organic agriculture: an. in spite of some evidence.

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