Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds.
The level of chemical components was determined in seeds of grass pea (Lathyrus sativus L.), cv. Krab, harvested at a dry matter content between 25.9 and 49.6 g/100 g of the raw material, and divided into five degrees of maturity. The results presented suggest that, in general, with an increasing maturity of seeds, the level of the following components increased if related to fresh matter: starch, dietary fibre, acids, total and protein nitrogen, total amino acids and sulphur amino acids, ash and its alkalinity, magnesium, calcium, total phosphorus and phytic phosphorus, and thiamine. The following components were reduced: vitamin C, riboflavin, carotenoids, beta-carotene, and chlorophylls. No such regularity could be found with respect to the accumulation of sugars, essential amino acids, and iron. By expressing the results in dry matter, increases were noted in starch, protein nitrogen, and thiamine. The content of sugars, total nitrogen, total amino acids, essential and sulphur amino acids, ash and its alkalinity, magnesium, phosphorus, vitamin C, riboflavin, carotenoids, beta-carotene, and chlorophylls were reduced while that of dietary fibre, iron, calcium, and phytic phosphorus varied.
Lisiewska
Zofia
Z
Department of Raw Materials and Processing of Fruit and Vegetables, Faculty of Food Technology, Agricultural University of Kraków, 122 Balicka Street, PL-30-149 Kraków, Poland. rrlisiew@cyf-kr.edu.pl
Korus
Anna
A
Kmiecik
Waldemar
W
D002241:Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005504:Food Analysis; D006801:Humans; D027807:Lathyrus / Q000737:chemistry* / Q000254:growth & development; D008903:Minerals / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry*; D013997:Time Factors; D014815:Vitamins / Q000032:analysis
D002241:Carbohydrates; D004043:Dietary Fiber; D008903:Minerals; D014815:Vitamins; D009584:Nitrogen