Table 3

The amino acid profile of chickpeas flour after processing
Amino acid G GB FAO/WHO reference protein
(0.5–1 yr) (1–2 yr)
Histidine 2.42 2.51 2 1.8
Isoleucine 4.16 4.03 3.2 3.1
Leucine 7.59 7.35 6.6 6.3
Lysine 6.04 6.10 5.7 5.7
Threonine 4.78 4.30 3.1 2.7
Valine 4.98 4.90 4.3 4.2
Total aromatic amino acid 8.60 8.44 5.2 4.6
Total sulphur amino acids 4.64 4.74 2.8 2.6
Alanine 4.59 4.47
Aspartic acid 13.34 13.24
Cystine 2.61 2.83
Glutamic acid 18.51 18.95
Glycine 4.01 3.87
Proline 4.35 4.79
Serine 5.22 5.23
Tyrosine 3.00 2.83
Methionine 2.03 1.91
Phenylanine 5.61 5.61
Arginine 6.81 6.92

Note: G stands for soaked, germinated, and dehulled and GB = soaked, germinated, boiled and dehulled. Kabuli cultivar (bar) was used.

Malunga et al.

Malunga et al. Nutrition Journal 2014 13:8   doi:10.1186/1475-2891-13-8

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