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.