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

Bhatty, R. S.; Christison, G. I.

doi:10.1007/bf01095071

Cited by 64 publications

(38 citation statements)

References 15 publications

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“…One study found that the protein content of peas increased from 21.5 to 56.3% after air classification, with similar results for lentils (19.5 to 49.3%) and faba beans (31.6 to 75.1%) (7). Other studies have reported similar results when comparing meals versus concentrates, with pea protein increasing from 27.9 to 59.2%, lentil protein from 25.2 to 65.1%, and faba bean protein from 32.2 to 70.6% (1).…”

Section: Protein Concentrates and Isolatessupporting

confidence: 54%

“…One study used a mouse model to determine the PER of pea, lentil, and faba bean concentrates and isolates (1). In this study, the PER values for the protein meals were greater than those for the concentrates or isolates for pea (1.45, 1.41, and 0.69, respectively) and faba bean (1.09, 0.88, and 0.74, respectively).…”

Section: Protein Concentrates and Isolatesmentioning

confidence: 87%

“…This protein precipitate is then collected by centrifugation, washed, neutralized, and dried. The protein content of pea protein isolate has been reported at between 90.1 and 90.8%, with lentil protein isolate ranging between 86.7 and 89.3% and faba bean isolate having a protein content of 95.3% (1,5).…”

Section: Protein Concentrates and Isolatesmentioning

confidence: 99%

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Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

Nosworthy

Tulbek²,

House

2017

Cereal Foods World

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In conjunction with increased consumer interest in dietary protein, there has been increased demand for alternative sources of protein that go beyond animal-based protein. Inherent in this shift is the requirement not only for alternative sources of protein, but for sources of high-quality protein that are comparable to the nutrient quality found in protein derived from animals. Currently, the primary alternative to animalbased protein sources is plant-based sources such as soy, cereals, and pulses. Although plant proteins are frequently found in whole foods, processing of plants to extract a high-protein fraction for use as an ingredient in other foods is becoming more common. The quality of a protein source encompasses both the amino acid composition of the protein and the ability of that protein to be digested, absorbed, and used for metabolic functions. The regulations for quantification of protein quality differ between nations, but in North America there are two indices: the protein efficiency ratio (PER) (11) in Canada and the protein digestibility-corrected amino acid score (PDCAAS) (9) in the United States. Although a new method of determining protein quality has recently been introduced, the digestible indispensable amino acid score (DIAAS) (8), it is not currently recognized in any regulatory capacity.The PER is a growth assay (11). Weanling rats are fed a diet containing 10% protein for a period of 28 days, during which diet consumption and weight gain are measured regularly. After

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Section: Protein Concentrates and Isolatessupporting

confidence: 54%

Section: Protein Concentrates and Isolatesmentioning

confidence: 87%

See 1 more Smart Citation

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

Nosworthy

Tulbek²,

House

2017

Cereal Foods World

View full text Add to dashboard Cite

show abstract

“…Other possible candidate ANFs that might have affected growth include the glucosides, vicine and convicine (Duc G., 1991;LATTANZIO et al, 1983), or haemagglutinins (Bhatty and Christison, 1984), as these are thermostable and known to be associated with the protein fraction. Phytic acid, saponins or other phenolic compounds were also found to be present in faba bean (Azaza et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Atlantic salmon (Salmo salar) parr as a model to predict the optimum inclusion of air classified faba bean protein concentrate in feeds for seawater salmon

et al. 2015

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“…Lentil seeds contain 25% protein, 0.7% fat, 2.1% mineral, 0.7% fibre and 59% carbohydrate (Bhatty and Christison, 1984). It is rich in phosphorus, calcium, iron, zinc and carotene.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Activity of Carbon and Nitrogen Metabolising Enzymes in Nodules of Bold and Small Seeded Lentil Cultivars

Verma¹,

Kaur²,

Gupta³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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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

Cited by 64 publications

References 15 publications

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

Atlantic salmon (Salmo salar) parr as a model to predict the optimum inclusion of air classified faba bean protein concentrate in feeds for seawater salmon

Changes in the Activity of Carbon and Nitrogen Metabolising Enzymes in Nodules of Bold and Small Seeded Lentil Cultivars

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