Table 2.
Normalized amino acid profiles (%) of chickpea (CPI), faba bean (FPI), lentil (LPI) and soy (SPI) protein isolates
| Amino acid | CPI | FPI | LPI | SPI |
|---|---|---|---|---|
| Phenylalanine | 6.40 | 4.42 | 5.70 | 5.02 |
| Isoleucine | 4.28 | 4.38 | 4.82 | 4.20 |
| Tryptophan | 0.83 | 0.91 | 0.83 | 1.29 |
| Leucine | 7.76 | 7.82 | 8.19 | 7.11 |
| Valine | 4.22 | 4.64 | 4.96 | 3.93 |
| Methionine | 1.50 | 0.80 | 0.95 | 1.31 |
| Tyrosine | 2.99 | 3.88 | 3.79 | 3.54 |
| Cysteine | 1.17 | 0.96 | 0.77 | 1.31 |
| Alanine | 3.85 | 3.99 | 4.03 | 3.23 |
| Threonine | 3.34 | 3.81 | 3.77 | 3.57 |
| Histidine | 3.04 | 3.09 | 2.90 | 2.95 |
| Glycine | 3.63 | 4.12 | 3.84 | 3.76 |
| Serine | 6.88 | 6.77 | 6.97 | 6.46 |
| Arginine | 9.51 | 9.72 | 8.76 | 7.81 |
| Lysine | 6.31 | 5.95 | 6.75 | 5.68 |
| (Glutamic acid + Glutamine) | 16.68 | 17.59 | 16.45 | 20.82 |
| Proline | 4.27 | 4.52 | 4.24 | 4.98 |
| (Aspartic acid + Aspargine) | 13.34 | 12.63 | 12.28 | 13.02 |
| 100 | 100 | 100 | 100 |