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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)