legumin

[ li-gyoo-muh n ]

/ lɪˈgyu mən /

a globulin obtained from the seeds of leguminous and other plants.

Origin of legumin

First recorded in 1830–40; legume + -in²

The protein of wheat is called gluten—that of Indian corn is zein—that of beans and peas is legumin.

The Elements of Agriculture |George E. Waring
They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin.

Woman's Institute Library of Cookery, Vol. 2 |Woman's Institute of Domestic Arts and Sciences
The proteid principle of peas and beans is legumin, a substance resembling casein.

A Practical Physiology |Albert F. Blaisdell
In the seed, legumin occurs associated with considerable quantities of the phosphates of calcium, magnesium, and potassium.

Cooley's Practical Receipts, Volume II |Arnold Cooley

Dried peas contain about a fourth of their weight of legumin.

Cooley's Practical Receipts, Volume II |Arnold Cooley

legumin

/ (lɪˈɡjuːmɪn) /

a protein obtained mainly from the seeds of leguminous plants

C19: from legume