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The Nutritive Value of Seed Proteins

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Seed Proteins

Part of the book series: Advances in Agricultural Biotechnology ((AABI,volume 2))

Abstract

Grains, including cereals, legumes and various dicotyledonous non-legumes, provide not only the major portion of the energy for many human populations throughout the world, but also most of the protein. In the technologically less advanced countries, food grains constitute nearly 80 per cent of the diet of a large majority of the people [71]. Quantitatively, cereals occupy first place as the source of energy and protein, with grain legumes next [1]. The grain legumes are important primarily because of their high content of essential amino acids such as lysine and threonine. The cereal grains, rice, wheat and corn, are staple foods in many parts of the world, while sorghum, millet, barley and oats are of importance in other regions [58, 87]. Information on grain legumes, presented by FAO (1966), shows consumption to be high in many countries. The popularity of legumes is based on many factors, including their capacity to fix nitrogen to produce a grain containing a high level of protein of a quality which complements the inadequacies of cereal protein. However, cereal-legume diets still are deficient in the sulphur-amino acids, methionine and cystine. Also, many legumes contain deleterious factors such as trypsin inhibitors, tannins, haemagglutinins, cynanogenic glucosides, saponins and goitrogens. Toxic compounds which cause diseases such a lathyrism and favism are also present in some legumes [54]. Fortunately, many of these compounds are inactivated by heat processing.

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  1. B. O. Eggum
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  2. R. M. Beames
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  1. Institute of Genetics, University of Bonn, Germany

    Werner Gottschalk  & Hermann P. Müller  & 

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© 1983 Martinus Nijhoff/Dr W. Junk Publishers, The Hague

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Eggum, B.O., Beames, R.M. (1983). The Nutritive Value of Seed Proteins. In: Gottschalk, W., Müller, H.P. (eds) Seed Proteins. Advances in Agricultural Biotechnology, vol 2. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-6801-1_17

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  • DOI: https://doi.org/10.1007/978-94-009-6801-1_17

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