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Prediction of Protein Efficiency Ratio of Peas from Their Albumin Content¹

Strains of peas (Pisum sativum L.) with higher protein efficiency ratios (PER) contained more albumin N than those of lower PER, as determined by rat bioassay. For data from 21 strains of peas with a range in albumin N from 0.53 to 1.06%, a quadratic function of the albumin N content had a high coefficient of correlation (R = 0.949) with PER. Such an equation provides a simple and accurate method for the evaluation of protein quality (as determined by PER) of peas. The selection of varieties of peas containing more albumin may be important for future plant breeding improvement of PER values of peas.

Key Words: Pisum sativum L. • Pea protein

² Present address: Botanisches Institut, Der Universitat, 69 Heidelberg 1, Hofmeisterweg 4, Germany; Departments of Food Science and Human Nutrition, Biochemistry, Horticulture, Animal Husbandry and Dairy, Michigan State University, East Lansing, Mich. 48823, respectively.

Received for publication December 9, 1970.