Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation

Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity

“…The Pearson correlation analysis revealed a high positive (P < 0.05) correlation between EAAI and the protein content in the analysed Fabaceae seeds (Table 5). Similar results were obtained in the investigations conducted by Khattab et al [23], where the total essential amino acid content in different seeds ranged from 31.29 g·16 g − 1 N in the Egyptian pea to 36.12 g·16 g − 1 N in the Canadian kidney bean. In the present study, the EAAI value ranged from 77% for the chickpea to 62% to the bean, which was reflected in the CS Met+Cys value.…”

“…In the analysed seeds of the legume plants (lupines, chickpea, pea, lentil, grasspea, broad and common bean), the content of glutamine and asparagine was the highest of all the non-essential amino acids (NEAA). Similar results were obtained by Iqbal et al [22] in their investigations of the chemical composition and nutritional value of chickpea, cowpea, lentil, and green pea seeds as well as Khattab et al [23] in their analyses of cowpea, pea, and kidney bean seeds. The protein of Fabaceae seeds is characterised by a lower value than that of animal protein and a higher value than that of cereal protein [23].…”

“…Similar results were obtained by Iqbal et al [22] in their investigations of the chemical composition and nutritional value of chickpea, cowpea, lentil, and green pea seeds as well as Khattab et al [23] in their analyses of cowpea, pea, and kidney bean seeds. The protein of Fabaceae seeds is characterised by a lower value than that of animal protein and a higher value than that of cereal protein [23]. This was confirmed in the present study by the high content of exogenous amino acids and the high biological value of the legume proteins.…”

Preparation and characterization of protein isolate and biodiesel from garden cress seed

“…Protein efficiency ratio (PER) of garden cress protein was 2.37. Similar PER values were reported by Saleh and El-Adawy [47] and Khattab et al, [48] for chickpea and Egyptian cowpea. The high levels of essential amino acids of garden cress seed protein explains the high biological values of garden cress protein…”

Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)

“…Traditional processing methods such as hydration, germination, thermal processing such as cooking, autoclaving and fermentation have been proved to be effective in eliminating the anti-nutritional factors present in the legumes [Khattab et al 2009, Nergiz and Gokgoz 2007, Khalil 2001. Out of which, soaking and germination has been acknowledged as a cost-effective technology and as it causes considerable changes in the nutritional and sensory characteristics of legumes [Vidal-Valverde et al 2002, Chang and Harrold 1988, Martín-Cabrejas et al 2008] which may be due to "breakdown of complex macromolecular structures of starch and proteins into reducing sugars and amino acids as a result of increased metabolic activity" as described by Mwikya et al [2001].…”