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Table 6 Amino acids profile of consumer-ready flakes from high-protein soymeal, amaranth and modified corn starch produced under optimal condition

From: Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Amino Acid

Consumer-ready flakes

Hen’s Egga (g/100 g)

Amino Acid Score with Reference to Hen’s

(%)

Arginine

4.95 ± 0.24

6.10

81.15

Cysteine

2.01 ± 0.02

1.80

111.67

Methionine

3.52 ± 0.05

3.20

110.00

Histidine

3.01 ± 0.02

2.40

125.42

Isoleucine

6.32 ± 0.11

5.60

112.86

Leucine

7.59 ± 0.13

8.30

91.45

Lysine

5.34 ± 0.09

6.20

85.81

Tyrosine

2.91 ± 0.10

4.00

72.75

Phenylalanine

5.36 ± 0.02

5.10

105.10

Threonine

3.19 ± 0.08

5.10

62.55

Tryptophan

2.76 ± 0.01

Valine

4.73 ± 0.25

7.50

63.07

Glycine

3.90 ± 0.04

3.00

130.00

Glutamic Acid

16.28 ± 0.26

12.00

135.67

Aspartic Acid

11.32 ± 0.12

10.70

105.79

Serine

3.14 ± 0.10

7.90

39.75

Proline

4.80 ± 0.24

3.80

126.32

Alanine

4.21 ± 0.13

5.40

77.96

TAA

95.34

98.10

TNEAA

48.57

59.60

TEAA with histidine

46.77

40.4

TEAA without histidine

43.76

38

EAAI (%)

95.74

p-BV (%)

92.65

p-PER1

2.05

p-PER2

2.12

  1. a Olaofe et al. (2013)
  2. Data are presented as mean ± standard deviation (n = 5). TAA Total amino acids, TNEAA Total non-essential amino acids, TEAA Total essential amino acids, EAAI Essential amino acids index with reference to egg’s protein, p-BV Predicted biological value with reference to casein protein, p-PER Predicted protein efficiency ratio with reference to casein’s protein (methods 1 & 2)