Authors:David Tjandra Nugraha and Fransiscus Sabatino Bata
proteincontent of this bean is high (20–28%) and one of the best source for iron mineral (155 mg/100 g bean) ( Kay, 1979 ). The amount of protein in this bean does not differ too much with other high-protein beans such as soybean. Lablab bean has a very
. L. and Békés, F. (1999): Effect of varying proteincontent and glutenin to gliadin ratio on the functional properties of wheat dough. Cereal Chem. 76 , 389-394.
Effect of varying proteincontent and glutenin to gliadin
magnézium-koefficiens kapcsolata a növények fehérje- és zsrtartalmával. (Relationship between the magnesium coefficient and proteincontent and fat content of seeds of plants.) Növénytermelés , 23 , 321-325.
Vajpayee, P., Tripati, R. D., Rai, U. N., Ali, M. B., Singh, S. N. (2000): Chromium (VI) accumulation reduces chlorophyll biosynthesis, nitrate reductase activity and proteincontent in Nymphaea alba L. Chemosphere , 41 , 1075