The amino acid composition of some Ghanaian legumes
1979
Owusu-Domfeh, K., Deceased; Department of Animal Science, Makerere University, Kampala, Uganda, previously ofAnimal Research Institute, P.o. Box 20, Achimota (Ghana) | Farmer, M.J., Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon (Canada) | Christensen, D.A., Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon (Canada)
The amino acid composition of 28 legumes were studied. The chemical scores of the legumes were calculated. The amino acid contents of the legumes were compared with the dietary requirements of the growing chick and pig. The amino acid values obtained were similar to those reported elsewhere, except the low content of the sulphur-containing amino acids. Based on a comparison of amino acid content to amino acid requirements, the limiting amino acids were methionine or methionine plus cystine, isoleucine and valine in that order. The legumes should be supplemented with other sources of essential amino acids, especially methionine, if fed to chicks and pigs. The need for further research into the legumes is indicated.
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