Tryptophane and Raw Protein Contents of Local Pea (Pisum sativum

Abstract

This study was conducted to determine protein and tryptophane contents of own local peas genetic resources and identify whether there is any convenient lines to develop high nutritiousness quality variety. Fortyfour lines used in experimental study, picked before, described morphologically and selected during 6 years as making selection. These lines were sowed on two different sowing times with 4 control varieties under Samsun conditions and dried grain analyzed for their raw protein ratio and tryptophane content. Statistically significant differences were found among sowing times and tested genotypes for the raw protein ratio and tryptophane content. It was determined that both properties were higher in early spring sowing. In winter sowing, raw protein ratio ranged from 17.73 (Bz16) to 28.36% (Bz42), tryptophane content from 1936.42 (Bz1) to 3119.74 mg kg-1 (Green P.). In spring sowing, raw protein ratio ranged from 19.29 (Bz2) to 27.17% (Bz 42); tryptophane content from 2231.05 (Bz31) to 2746.44 mg kg-1 (Bz16). Open green grain colored, wrinkle grainy Bz42 line gave the highest value. This line was identified as the most significant candidate line for dry grain purposefully for variety development study