Nutritional value of chickpea seeds proteins

dc.contributor.author	GUTIUM, Olga
dc.date.accessioned	2019-11-05T10:45:23Z
dc.date.available	2019-11-05T10:45:23Z
dc.date.issued	2012
dc.identifier.citation	GUTIUM, Olga. Nutritional value of chickpea seeds proteins. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 366-369. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6088
dc.description.abstract	Chickpeas is an important source of vegetable protein, rich in essential amino acids. In this paper were studied nutrition and grain protein amino acid content of chickpeas. It was found that chickpeas proteins include albumine13,42% (water soluble), globulins 66.60% (soluble salt) gluteline 8.90% (acid soluble) and constitutional protein 11.30%. Amino acid composition is characterized by relatively high content of leucine, lysine, valine, isoleucine, amino limit is: cysteine and methionine with chemical score of 41%.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	chickpeas	en_US
dc.subject	proteins	en_US
dc.subject	amino acids	en_US
dc.title	Nutritional value of chickpea seeds proteins	en_US
dc.type	Article	en_US