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Some chemical properties, mineral content and amino acid composition of cowpeas (Vigna sinensis (L.) Savi)

机译：一些化学性质、矿物和内容豇豆(豇豆属的氨基酸组成

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摘要

Chemical properties, mineral content and amino acid composition of three cowpea genotypes (Karagoz, Samandag and Sarikiz) were determined. Almost all investigated characteristics (except for potassium, sulphur, copper, proline, and sarcosine) were revealed to be statistically important. Chemical properties of cowpeas showed that protein ranged from 27.6 to 30.1%, carbohydrate 56.3-60.0%, ash 3.8-4.2%, fat 2.0-2.3% and moisture 5.9-7.2%. The amounts of potassium, phosphorus, calcium, sulphur, magnesium, iron, zinc, manganese and copper were adequate to meet macronutrient and micronutrient demand in human diets. The ratios of 22 amino acids showed that methionine, tryptophan and tyrosine amino acids were limiting components. According to the results, the cowpea genotypes were rich in the essential amino acids and chemical composition.
机译：化学性质、矿物含量和氨基酸酸豇豆三个基因型的成分几乎所有的调查(除了特征对钾、硫、铜、脯氨酸和肌氨酸)统计显示重要的。蛋白质范围从27.6到30.1%,碳水化合物56.3 - -60.0%、灰分-4.2%至3.8,脂肪2.0 5.9 -2.3%,水分-7.2%。钾、磷、钙、硫、镁、铁、锌、锰和铜足以满足常量营养元素和微量元素人类的饮食需求。酸表明蛋氨酸、色氨酸和酪氨酸的氨基酸被限制组件。结果显示,豇豆基因型富含必需氨基酸和吗化学成分。

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