Nitrogenous Constituents of Selected Grain Legumes

Nitrogenous constituents of four legume species and their varieties were investigated. The total N of whole seeds ranged from 3.16 4.21%, of which 8.3–14.5% was nonprotein N. Water‐ and salt‐soluble proteins together constituted 72–94% of the total seed protein. The mean protein contents of the water‐ and salt‐soluble fractions were 67% and 87%, respectively, while the carbohydrates associated with them ranged from 17–30% and 4–14%, respectively. The albumin: globulin ratios were characteristic of the variety. The SDS‐PAGE patterns for proteins of Phaseolus showed a more complex profile than those of the other legume species investigated.