Abstract：Objective To analyze and evaluate amino acid composition and contents of four kinds of legume vegetables produced in Hunan so as to provide a basis for rational utilization of bean products. Methods Kjeltee 2300 Automatic Nitrogen Determinator Kjeldahl Apparatus was used to determine the proteins in four kinds of legume vegetablesproducedin Hunan Province. Amino acid composition was measured using membra Pure GmbH A300 automatic amino acid analyzer. The nutritional value of legume vegetables was evaluated by the amino acid score method. Results There were 17 kinds of amino acids in legume vegetables except black soya bean without methionine. The contents of protein, amino acids and essential amino acids in black soya bean were the highest, which were 35.60 g/100 g, 31.75 g/100 g, and 9.20 g/100 g, respectively. The content of lysine in essential amino acids in three kinds of legume vegetables was the highest, which were flower bean (1.39 g/100 g), kidney bean (0.92 g/100 g) and cowpea (dry, seed) (1.07 g/100g), respectively. The content of lysine in essential amino acids in black soya bean was the second (1.91 g/100 g), which was slightly lower than that of leucine. The contents of lysine in legume vegetables, including flower bean (72.40 mg/g protein), cowpea (dry, seed) (53.77 mg/g protein), and black soya bean (53.65 mg/g protein), were all higher than or approached the WHO/FAO model value (55 mg/g protein) and ovalbumin pattern value (55 mg/g protein) except that the content of lysine in kidney bean (44.88 mg/g protein) was lower than the WHO/FAO model value (55 mg/g protein). The limited amino acid in four kinds of legume vegetables was isoleucine/valineor/tryptophane. Conclusion Legume vegetables have high lysine content and high nutritional value. We can adopt a mode of eating combined food with high contents of isoleucine, valineor and tryptophane to construct a reasonable diet, and improve the edible value of legume vegetables.
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