Effects of heat processing on the nutritional value of groundnut products II.‐Individual amino acidst

Autoclaving groundnuts at 121°c for 4 h destroyed much of the cystine present and reduced their value for chicks as a source of lysine, but their value as a source of methionine and threonine was little changed. With rats there was less evidence of differential damage to individual amino acids. From model experiments with groundnut protein isolate and different carbohydrates it was concluded that the loss of ‘available lysine’ was due mainly to reactions involving the proteins and the sucrose present in the nuts.