Essential amino acid composition of commonly used Indian pulses by paper chromatography.

Hanumantha Rao, K. and Subramanian, N. (1970) Essential amino acid composition of commonly used Indian pulses by paper chromatography. Journal of Food Science and Technology, 7 (1). 31-34, 21 ref..

PDF Journal of Food Science and Technology, VoL 7, March 1970, pp. 31-34.pdf - Published Version Restricted to Registered users only Download (148kB)

Abstract

Samples of 5 dehusked, defatted pulses: (i) Bengal gram (Cicer arietinum), (ii) black gram (Phaseolus mungo), (iii) green gram (Phaseolus aureus), (iv) red gram (Cajanus cajan) and (v) lentils (Lens esculenta) were acid hydrolysed and analysed for amino acid content by qualitative, and for the essential amino acids, by quantitative paper chromatography. Tryptophan was estimated in unhydrolysed samples by a colorimetric procedure. The essential amino acid contents were: (i) 35.5, (ii) 40.6, (iii) 37.0, (iv) 39.1 and (v) 39.3 and the protein scores were: (i) 32, (ii) 39, (iii) 32, (iv) 26 and (v) 19 respectively. Tryptophan followed by the sulphur amino acids were in greatest deficiency.

Item Type:	Article
Uncontrolled Keywords:	AMINO-ACIDS; Amino acid content of pulses in India; PULSES-; INDIA-; LENTILS-; Amino acid content of /lentils/; CHICK-PEAS-; Amino acid content of /Bengal gram/; MUNG-BEANS; Amino acid content of /mung beans/; PIGEON-PEAS; Amino acid content of /pigeon peas/; TRYPTOPHAN-; Tryptophan content of pulses
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2014 06:58
Last Modified:	21 Mar 2014 06:58
URI:	http://ir.cftri.res.in/id/eprint/7327

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