Abstract
AbstractThe amino acid levels of oil‐free peanut meal prepared from 16 varieties of peanuts that had 24–30% protein content of the kernels were examined. Nearly two‐fold variations in the limiting essential amino acids (lysine, isoleucine, methionine, threonine, and valine) were found and are reported. Data for the remaining amino acids also are included. Utilization of these variations in amino acid composition should assist the development of peanut protein of improved quality. An analytical procedure to measure amino acid composition of peanut meal with a high precision on duplicate samples and which requires 15 hr for hydrolysis for best accuracy is described.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
