Legume protein

Applications and uses of high protein legume flours in fortification of fried and baked goods and other food products for both Western and traditional diets of developing countries are covered in greater detail in Chapters 2-6. To achieve the balance needed in a treatise on food proteins and to include information... 

Thomas, T. (2004). Marama bean (Tylosema esculentum), a non-nodulating high protein legume indigenous to the Kalahari sands Studies of its N nutrition. University of Cape Town, South Africa, M.Sc. dissertation. 

Raw soybeans also maybe used as a supplemental protein source. Dry beans, ie, beans normally harvested in the green / imm a tiire state, fava beans, lupins, field peas, lentils, and other grain legumes are potential supplemental protein sources however, several of these may have deleterious effects, predominantly enzyme inhibition, on the animal. The supply of each is limited (5). 

Legume forages, such as alfalfa or clover, are considered high quaHty, readily available protein sources. Animal sources of supplemental protein include meat and bone meal blood meal, 80% CP fish meal other marine products and hydroly2ed feathermeal, 85—90% CP. Additionally, synthetic amino acids are available commercially. Several sources (3,9,19) provide information about the protein or amino acid composition of feedstuffs. 

Glutamic acid is a component of many proteins, such as those in dairy products, meat, legumes, and mushrooms. However, only the free form of glutamic acid or glutamates has an effect on the glutamate receptors. When bound to other amino acids in a protein, it does not stimulate glutamate receptors. 

CARBONARO M, GRANT G, CAPPELLONi M, puszTAi A (2000) Perspectives into factors limiting in vivo digestion of legume proteins antinutritional compormds or storage proteins JAgric Food Chem. 48 742-9. 

In addition to fiber and carbohydrate content, protein intake from legumes may have weight-loss benefits for obese individuals just because proteins enhance post-meal satiety (Rolls, 1995). However, a possible specific role for phytoestrogens in obesity has been postulated through the modulation of the satiety response, a neuroendocrine mechanism controlled by leptin (a hormone secreted by adipose tissue and already known to be regulated by... 

The grain or pulse forms of legumes have a high total protein content (20-26%) and can therefore be used as a natural supplement to cereals. Pulses are normally deficient in the essential amino acids methionine and cystine but contain enough lysine, whereas cereals are deficient in lysine but contain enough methionine and cystine. 

Legumes Soybean High seed protein content, seed coat expression, low producer price Lower expression levels... 

Like alfalfa, the clover family (Trifolium spp.) consists of perennial legume plants that fix their own nitrogen. However, they suffer several limitations as general production crops for molecular farming, such as restricted perenniality, low protein content and the presence of high levels of condensed tannins which interfere with protein extraction. Despite these disadvantages, clovers are forage crops and are there-... 

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