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Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern Spain

AuthorsPastor-Cavada, Elena ; Juan, Rocío; Pastor, Julio E.; Alaíz Barragán, Manuel ; Vioque, Javier
Seed proteins
Amino acids
Nutritional quality
Issue DateMay-2011
CitationFood Science and Technology 44(4): 1059-1064 (2011)
AbstractThe nutritional characteristics of seed proteins of 15 Spanish Lathyrus species have been analyzed. Protein contents in studied Lathyrus ranged from 17.7% in Lathyrus sativus to 25.6% in L. tingitanus with a 22.4% average protein content in studied Lathyrus. Among essential amino acids the most abundant were Leu, Lys, Phe, Thr and Val. Also, all species contained Lys above FAO recommendations. On the contrary, all species were limiting in Trp ranging from 0.5% to 0.8% content and were also limiting in sulphur containing amino acids, Met and Cys. In vitro protein digestibility (IVPD) in studied Lathyrus ranged from 76.0% in L. pratensis to 86.5% in L. annuus, with an average IVPD of 80.5%. Nutritional parameters, such as protein efficiency ratio, corresponded to high quality proteins. Protein digestibility corrected amino acid score was similar to the observed in other legumes such as lentil or peanut. An analysis of similarity based on the profile of seed protein amino acid composition showed, in the cluster generated, correlation with the taxonomic classification of these species according to morphological characters. Results confirm the interest of studying wild populations of cultivated and non-cultivated Lathyrus species as source of seeds with good nutritional characteristics. © 2010 Elsevier Ltd.
Identifiersdoi: 10.1016/j.lwt.2010.09.021
issn: 0023-6438
Appears in Collections:(IG) Artículos
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