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In this study the effects of fat and other non—amino acid constituents on measurments of free amino acids of white dry beans were investigated. The free amino acids which were freed from fat and other impurities by various procedures were analyzed by a Technicon Amino acid Autoanalyzer. Separation of the fat made the extracted free amino acid more readily available for the analysis. Among the different purification techniques tested removal of non-amino acids materials by hydrochloric acid was - significantly more effective when compared to other procedure Considering the interaction effects of the two types of impurities on the analysis of free amino acids it may. be concluded that at least the removal of one type of the impurities should be sufficient . According to the results the precipitation of non-fat material by HC1 is the most effective procedure as compared to other techniques employed
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