Table 4.
Amino acid composition of (g/100 g protein) of pigeon pea flour and counterpart
| Amino acid | PPF | WEPI | MEPI | ASEPI | ACEPI |
|---|---|---|---|---|---|
| Phenylanine | 9.46 | 10.50 | 10.40 | 10.50 | 10.30 |
| Valine | 11.13 | 11.50 | 11.70 | 11.00 | 12.01 |
| Theronine | 7.16 | 8.30 | 8.20 | 8.40 | 8.71 |
| Tryptophan | 2.18 | 3.91 | 3.90 | 2.75 | 3.50 |
| Isoleucine | 6.33 | 6.50 | 6.40 | 6.30 | 6.50 |
| Methionine | 1.98 | 2.00 | 2.14 | 2.17 | 2.14 |
| Histidine | 1.91 | 1.81 | 1.81 | 1.85 | 1.91 |
| Arginine | 3.18 | 4.20 | 4.10 | 4.40 | 4.30 |
| Lysine | 5.74 | 6.54 | 5.00 | 6.00 | 6.53 |
| Leucine | 9.27 | 10.01 | 11.05 | 10.50 | 10.04 |
| Cystine | 4.66 | 5.06 | 4.06 | 5.07 | 5.12 |
| Alanine | 2.56 | 3.56 | 3.70 | 3.65 | 3.12 |
| Tyrosine | 7.11 | 7.12 | 6.95 | 7.00 | 7.00 |
| Glycine | 10.32 | 11.12 | 11.14 | 11.12 | 11.14 |
| Serine | 5.29 | 4.13 | 4.17 | 4.35 | 4.30 |
| Aspartic acid | 3.32 | 3.35 | 3.45 | 3.61 | 3.11 |
| Glutamic acid | 1.67 | 1.90 | 1.95 | 1.95 | 1.93 |
| Asparagine | 3.77 | 4.00 | 4.00 | 4.23 | 4.13 |
| Proline | 2.48 | 2.50 | 3.00 | 2.50 | 2.44 |
All values are means of triplicates determinations ± standard deviation (SD). Means within the same column with different superscript are significantly different (p < .05).
PPF, pigeon pea flour; WEP, water‐extracted pigeon pea protein isolate; MEPI, methanol‐extracted pigeon pea protein isolate; ASEPI, ammonium sulfate‐extracted pigeon pea protein isolate; ACEPI, acetone‐extracted pigeon pea isolate.