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In this study the effects of the ratio of sample to acid and also the time and temperature on acid hydrolysis of bean protein were studied. The reaction mixtures consisted of 1 and 10 mg sample per ml of 6 N HC1 which were hydrolysed for 22 hours at 110°C and for 4 hours at l450C.The effects of the hydrolysis parameters were determined in terms of mg amino acid per 100 g sample. The two main effects and their interactions on the amounts of the liberated amino acids were significant. The means for the total amino acids derived from the two ratios of 1 and 10 mg sample per ml acid were 13681 and 19464 mg per bOg sample, respectively . The respective means for the total amino acids under 110°c -22 hrs.and 145°C-4 hrs.
measured 17584 and 15561 mg per 100 g sample.Hydrolysis of bean protein with a ratio
0
of 1 mg per ml of 6 N HC1 for 22 hrs. and at 110 C resulted in 21436 mg per bOg
sample which was significantly greater than the means obtained under the other hydrolysis conditions.