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. 2021 Mar 10;10(3):583. doi: 10.3390/foods10030583

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Free amino acid composition of Valle Agricola chickpeas. Values are means (± SD) of triplicate analyses (n = 3) and are expressed on dry-weight basis (mg/100 g). Valle Agricola chickpea seeds were collected in the years 2017 (red) and 2018 (blue), in grey the average values. Protein amino acids are highlighted in bold. Code for non-protein amino acids: Aaba, α-Aminobutyric acid; Ethan, ethanolamine; GABA, γ-aminobutyric acid; 1-MHis, 1-methyl-L-histidine; Pea, phosphorylethanolamine; PhSer, phosphoserine; Taur, L-taurine. Different letters (a, b) indicate a significance difference among levels of free amino acids (p < 0.05) by Bonferroni post-test. *** indicates significant difference at p < 0.001.