Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 2
Written by Florin URSACHI, Denisa ATUDOREI, Mădălina UNGUREANU-IUGA, Georgiana Gabriela CODINĂ
The aim of this study was to analyze the amino acids content of different legumes types (beans, lentil, soybean, chickpea and lupine) in a raw and germinated form. Also the effect of different levels (0%, 2.5%, 5%, 7.5%, 10%, 15%, 20%, 25%) of legumes addition in a germinated and raw form in refined wheat flour has been discussed. According to our data for the wheat- bean mix, lentil-wheat flour, soybean-wheat flour mix, lupine-wheat flour mix the highest amount of essential amino acid were recorded for the histidine whereas for the mix between chickpea-wheat flour the highest amount of the essential amino acid were recorded for valine. Regarding the amount of non-essential amino acids content the highest levels were obatined for glutamic acid for all the mixes between germinated legumes and wheat flour and the lowest one for glycine.
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