STUDIES WITH MICE ON THE NUTRITIONAL VALUE OF PEA PROTEIN CONCENTRATE

Abstract

A protein concentrate containing 60% protein was obtained from field peas (Pisum sativum) by stirring pulverized peas in dilute aqueous CaO solution at pH 9.3 and room temperature for 15 min, followed by centrifuging off the starch and drum drying the protein-rich supernatant fraction. Feeding experiments with mice showed that the protein and energy yielding fractions of pea protein concentrate (PPC) were less digestible than those of egg, fish protein concentrate (FPC) or casein. The digestion coefficients for energy in PPC, egg, FPC and casein were 80, 89, 89 and 90%, and for protein were 88, 91, 91, and 93%, respectively. Biological value of PPC protein was markedly inferior to the other proteins because of methionine deficiency, when the test protein constituted the only dietary source of protein. Supplementation with methionine in PPC diets containing 15% protein produced growth rates and biological values equal to those with egg, FPC, or methionine-supplemented casein.