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 SM ISO690:2012GUTIUM, Olga. Nutritional value of chickpea seeds proteins. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 366-369. ISBN 978-9975-87-428-1. |
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| Modern Technologies in the Food Industry Vol.1, 2012 |
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Conferința "Modern Technologies in the Food Industry" 1, Chişinău, Moldova, 1-3 noiembrie 2012 | ||||||
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| Pag. 366-369 | ||||||
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Chickpeas is an important source of vegetable protein, rich in essential amino acids. In this paper were studied nutrition and grain protein amino acid content of chickpeas. It was found that chickpeas proteins include albumine13,42% (water soluble), globulins 66.60% (soluble salt) gluteline 8.90% (acid soluble) and constitutional protein 11.30%. Amino acid composition is characterized by relatively high content of leucine, lysine, valine, isoleucine, amino limit is: cysteine and methionine with chemical score of 41%. |
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| Cuvinte-cheie chickpeas, proteins, amino acids |
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