Content of amino acids and minerals in selected sorts of legumes

Authors

  • Petra Vojtí­šková Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G.Masaryka 275, 762 72 Zlí­n
  • Pavel Švec Mendel University in Brno, Faculty of Agronomy, Department of Chemistry and Biochemistry, Zemědělská 1, 613 00 Brno
  • Stanislav Kráčmar Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 275, 762 72 Zlí­n

DOI:

https://doi.org/10.5219/299

Keywords:

legumes, amino acid, protein, minerals, statistics

Abstract

The aim of this study was to determine amino acid composition and mineral content in selected legume samples. All analyses were carried out at the laboratory temperature of 21±2 °C in triplicate. Amino acid composition was determined using the automatic amino acid analyzer AAA 400 with post-column derivatization. To assess the nutritional value of protein, index of essential amino acids (EAAI) was calculated. Minerals were determined using the atomic absorption spectrometer AA 30. All results were statistically evaluated. The highest content of Cys, Glu, Asp, Leu, Lys and Arg was determined in seeds of G. max; only the content of Cys and His was lower than 10 g kg-1. The greatest total content of essential amino acids (EAA) was discovered in soybeans, almost 128 g kg-1. The majority (Na, K, Mg, and Ca), trace (Fe, Zn, and Cr) and toxic elements (Pb, Cd) were determined. Legumes were rich in Mg and Ca-mainly G. max and Ph. vulgaris. The content of Mg was
2.1 g/1000g in soybeans and 1.6 g/1000g in common beans. Also in these two legumes the greatest concentration of toxic Pb was found. Values obtained during the determination of the chemical composition in samples of legumes and buckwheat products can be influenced by many factors, e.g. climatic conditions, location etc.

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Published

2013-07-07

How to Cite

Vojtí­šková, P. ., Švec, P. ., & Kráčmar, S. . (2013). Content of amino acids and minerals in selected sorts of legumes. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 136–140. https://doi.org/10.5219/299

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