Tag Archives: legume seeds

xxx V. Sterna, S. Zute, I. Jansone, E. Ence and E. Strausa
Evaluation of various legume species and varieties grown in Latvia as a raw material of plant-based protein products
Abstract |
Full text PDF (664 KB)

Evaluation of various legume species and varieties grown in Latvia as a raw material of plant-based protein products

V. Sterna¹*, S. Zute¹, I. Jansone¹, E. Ence² and E. Strausa²

¹Department of Plant breeding and Agroecology, Institute of Agricultural Resources and Economics ‘Dižzemes’, Dižstende, LV-3258 Talsi district, Latvia
²Riga Technical University, Faculty of Engineering Economics and Management, 6 Kalnciema street, LV-1048 Riga, Latvia
*Correspondence: vita.sterna@arei.lv

Abstract:

Nutrition value of legumes has been traditionally attributed to its high protein content. Protein content of legumes is variable dependent on different species and varieties, and highly affected by environmental factors. Usually protein quality is characterized by its owns amino acid profile in nutritional point of view. Therefore, the present study was conducted to determine the protein contents and amino acid profiles of pea (Pisum sativum L), faba beans (Vicia faba L) and soya (Glycine max L) grown in Latvia and evaluate their potential for food production. Overall results of a five-year analysis (2013–2017) showed that the protein content of peas, faba beans and soybean ranged from 20.0 to 26.1%, 26.6 to 30.5% and 35.9 to 40.9%, respectively. The corresponding values of total crude fat ranged from 0.8 to 1.2%, 0.7–1.3% and 16.6 to 19.3%, respectively. Results of study showed that the protein content of peas, faba beans and soybean was not differed by growing system (p < 0.05). The percentage of essential amino acids for pea, faba bean and soya were 34 to 38%, 57 to 59% and 62 to 64% respectively. The composition of pea flakes was preserved protein content of raw material. The pea flakes has high content of lysine of 10.1 g kg-1, phenylalanine+thyrosine of 11.6 g kg-1 and the sum of essential amino acids of 66.4 g kg-1. In nutritional point of view, pea flakes could be product with high-quality protein composition.

Key words:

, ,