A method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest and recommended by FAO/WHO.
Published in Chapter:
Agricultural Trade and Undernourishment, Nutrition, and Dietary Diversity: The Use of Elite Selection Cultivars of Legumes
Anna Veber (Omsk State Agrarian University, Russia), Svetlana Leonova (Bashkir State Agrarian University, Russia), Elena Meleshkina (All-Russian Research Institute of Grain and Grain Products, Russia), Zhanbota Esmurzaeva (Omsk State Agrarian University, Russia), and Tamara Nikiforova (Orenburg State University, Russia)
Copyright: © 2020
|Pages: 25
DOI: 10.4018/978-1-7998-1042-1.ch013
Abstract
The results described in this chapter are of the investigation based on the collaborative research of scientists from the three Russian universities (Omsk State Agrarian University, Bashkir State Agrarian University, and Orenburg State University) which started in 2014. The authors assess various indicators of food safety. The study includes physical and chemical properties, technological characteristics, and chemical composition of new elite selection cultivars of pea (“Pisum arvense”, the harvest of 2018, Bashkir Scientific and Research Institute of Agriculture) and haricot bean (harvest of 2018, Omsk State Agrarian University). Most of the samples have increased phytochemical capacity and high protein concentration (21.15-22.49% in haricot bean; 19.38-23.75% in pea). The authors demonstrate that these cultivars can be used for the enrichment of foodstuff and the creation of new functional foods.