Comparison of Total Protein and Amino Acid Content of Some Legumes Types

Abstract

In this study, the total protein content of some legumes was determined by spectrophotometer together with amounts of essential and non-essential amino acids were determined by High Performance Liquid Chromatography (HPLC). The total protein amount in legumes varied between 337.75 and 154.15 mg (g dw)^-1, and Glycine max (Soybean) was the richest, while Cicer arietinum (chickpeas) was the poorest. It was observed that there was no statistical difference between Pisum sativum (Pea) and Cicer arietinum (Chickpeas), also there is no differences between Vigna radiate (L.) (Mung bean) and Phaseolus vulgaris (Ispir dry bean) (p>0.05). It was determined that Glycine max (Soybean) is the richest in terms of non-essential amino acids except serine, tyrosine and cysteine, while Pisum sativum (Pea) is the poorest in terms of glutamic acid, serine and glycine, and Cicer arietinum (chickpeas) is the poorest in terms of other amino acids. Among the essential amino acids, while Glycine max (Soybean) are richest in terms of histidine and leucine, Vigna unguiculata (Cowpea) are richest in arginine, methionine, tryptophan and lysine, and Vigna radiate (L.) (Mung bean) are richest in valine, isoleucine and phenylalanine. It was observed Vigna unguiculata (Cowpea) is the richest in total essential amino acids, while the poorest was Cicer arietinum (Chickpeas). On the other hand, Glycine max (Soybean), the richest in terms of total non-essential and total amino acids, while the poorest was Cicer arietinum (Chickpeas). The results obtained show that the TEA/TNEA and TEA/TA ratios varies between 65-99 and 39-50 percent respectively, depending on the type of legume type. From these results, it can be seen that all legumes are a good source of protein, but Glycine max (Soybean) and Vigna unguiculata (Cowpea) are better than the other legume species examined in this study.