Fatty acid and amino acid composition of groundnut mutants

Sharma, N.D. and Santha, I.M. and Patil, S.H. and Methta, S.L. (1985) Fatty acid and amino acid composition of groundnut mutants. Qualitas Plantarum Plant Foods for Human Nutrition , 35 (1). pp. 3-8.

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Abstract

The mutants TG8, TG9, TG17 and TG18, induced by ╬│irradiation, differed in fatty and amino acid composition from their parent, Spanish Improved. All the mutants had lower contents of linoleic and higher contents of oleic acid than Spanish Improved. In general, the mutants had higher contents of lysine, histidine, proline, phenylalanine and tryptophan and lower contents of threonine, serine and methionine than Spanish Improved

Item Type: Article
Additional Information: SNNigam Collections
Author Affiliation: Div. Biochemistry, IARI, New Delhi 110012, India.
Subjects: Crop Improvement
Plant Physiology and Biochemistry > Biochemistry
Social Sciences > Plant Physiology and Biochemistry > Biochemistry
Divisions: Groundnut
Depositing User: Mr T L Gautham
Date Deposited: 21 Jul 2013 13:43
Last Modified: 21 Jul 2013 13:43
Official URL: http://dx.doi.org/10.1007/BF01092011
URI: http://eprints.icrisat.ac.in/id/eprint/11171

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