Table 5.

Total amino acid composition of biscuit samples (g/100 g defatted flour) and bean flours of cv. Lady Joy (LJ), cv. Tayolor's Horticultural (TH), and lpa1 mutant line.

Sample	Thr	Lys	Trp	Cys	Met	Phe	Val	His	Ile	Asp	Glu	Pro	Gly	Ala	Leu	Tyr	Arg	NH4	Hexan extract % DM	Proteins % DM
Control	0.337	0.144	0.041	0.175	0.141	0.379	0.496	0.229	0.323	0.572	2.354	0.940	0.299	0.395	0.722	0.300	0.309	0.268	21.4	8.75
B12	0.371	0.314	0.057	0.170	0.170	0.496	0.625	0.220	0.404	0.745	2.318	0.942	0.357	0.455	0.809	0.352	0.569	0.302	23.6	10.05
B14	0.461	0.485	0.096	0.165	0.173	0.590	0.713	0.325	0.509	0.809	2.748	1.277	0.446	0.478	0.876	0.378	0.568	0.401	22.8	12.03
B22	0.472	0.454	0.058	0.156	0.189	0.575	0.544	0.353	0.475	1.020	1.947	1.312	0.405	0.580	1.005	0.405	0.557	0.238	23.4	11.28
B24	0.473	0.491	0.080	0.168	0.185	0.591	0.757	0.352	0.488	1.025	2.251	1.430	0.438	0.551	0.939	0.401	0.599	0.316	22.5	11.91
B29	0.532	0.540	0.084	0.164	0.194	0.656	0.724	0.370	0.531	1.141	2.239	1.392	0.469	0.614	1.063	0.438	0.643	0.251	24.0	12.85
LJ	1.005	1.602	0.223	0.261	0.326	1.327	1.272	0.798	1.086	2.442	3.799	3.973	0.932	1.037	1.792	0.703	1.463	0.313	−	24.86
TH	1.186	1.741	0.243	0.252	0.307	1.526	1.416	0.819	1.241	2.985	4.300	5.037	1.043	1.120	2.024	0.722	1.793	0.374	−	28.20
lpa1	1.120	1.861	0.228	0.282	0.334	1.521	1.377	0.875	1.269	3.010	4.638	5.334	1.073	1.104	2.130	0.748	1.851	0.396	−	29.11