Amino acid composition of two Italian durum wheat varieties and their semolina

Two Italian durum wheat varieties and their semolina were analysed for protein content and amino acid composition. There was a difference in protein content between the two varieties. The concentration (in protein) of lysine, methionine and phenyl alanine was equal in both varieties. A large difference was found in glutamic acid and valine. A slight difference was found in other amino acids. There was a difference in the concentration of amino acids between wheat and its semolina. The biological value was equal in both varieties. The difference in results is attributed to the varietal difference.