FATTY-ACID COMPOSITION AND TOCOPHEROL CONTENT OF SOME LEGUME SEEDS

Nine samples of the legume seeds of horse bean (Vicia faba var. minor), common bean (Phaseolus vulgaris), broad bean (Vicia faba var. maior), field pea (Pisum arvence), flat pea (Lathyrus sativus), kidney bean (Phaseolus coccineus), lentil (Lens culinaris), pea (Pisum sativum) and soya bean (Glycine max) were examined for chemical composition, fatty acid composition and tocopherol content. The highest crude protein levels were found in soya bean (37.6% of dry matter, DM) and broad bean (32.4% of DM). Most of the legume seeds contained a low level of crude fat, from 1.7% of DM in horse bean to 4.5% of DM in kidney bean. The only exception was soya bean with a crude fat content of 22.9% of DM. The legume seeds contained profitable composition of polyunsaturated fatty acids: linoleic (18:2) from 21% in field pea to 53% in soya bean, and linolenic (18:3) from 4% in broad bean to 22% kidney bean. The highest activity of vitamin E was noted in soya bean (187 i.u. kg(-1) seeds); other legume seeds had intermediate activity between 12 i.u, kg(-1) for common bean and 44 i.u. kg for broad bean. The activity of vitamin E in the oil was from 470 i.u, kg(-1) kidney bean to 2560 i.u. kg(-1) horse bean.