Amino acid composition of storage proteins of a promising chickpea (Cicer arietinum L) cultivar uri icon

abstract

  • The amino acid compositions of flours made from cotyledons and whole seeds of the disease-resistant, stable and high-yielding chickpea cv. H75-35, known locally as Gaurav, were analysed. These and similar analyses of the albumin, globulin, legumin and vicilin protein fractions were compared with those of other legumes. Seed protein content was 19.8% with globulin constituting 62.4% of the total seed protein. The ratios of albumin to globulin and legumin to vicilin were 1:4 and 6:1, resp. The proportion of basic amino acids was low in the albumin and high in the globulin. The legumin fraction was superior in terms of total essential amino acids to those from other sources. Sulphur amino acids were the most limiting, followed by tryptophan or threonine depending on the fraction,but the ratio of methionine to cystine was high (2.76:1). The extent of the S amino acid deficiency was assessed, and possible approaches for its improvement are outlined

publication date

  • 1988
  • 1988