Table 2 Amino acid profiles (g/100 g protein) of formulated complementary foods from maize, defatted groundnut and ginger flour blends

Glycine

4.42 ± 0.04^b

4.48 ± 0.02^b

4.37 ± 0.01^c

5.23 ± 0.09^a

–

Alanine

4.35 ± 0.02^c

4.17 ± 0.13^d

4.68 ± 0.01^b

7.47 ± 0.22^a

–

Serine

5.00 ± 0.01^b

5.11 ± 0.04^b

5.45 ± 0.02^a

4.62 ± 0.03^c

–

Proline

4.44 ± 0.11^c

5.04 ± 0.02^b

4.43 ± 0.11^c

6.30 ± 0.07^a

–

Aspartate

7.72 ± 0.21^c

7.60 ± 0.22^d

8.75 ± 0.05^b

9.34 ± 0.31^a

–

Cystine

1.24 ± 0.01^b

1.05 ± 0.03^c

1.24 ± 0.01^b

3.11 ± 0.01^a

–

Glutamate

12.72 ± 1.01^c

12.44 ± 0.61^d

13.67 ± 0.72^b

16.93 ± 2.02^a

–

Tyrosine

5.68 ± 0.12^a

5.15 ± 0.06^c

5.22 ± 0.21^b

2.50 ± 0.01^d

–

Arginine

6.46 ± 0.31^a

6.01 ± 0.03^b

6.45 ± 0.04^a

3.62 ± 0.01^c

–

∑NEAAs

52.03

51.05

54.26

59.12

–

Phenylalanine

7.04 ± 0.11^a

6.66 ± 0.07^b

7.02 ± 0.33^a

4.45 ± 0.03^c

6.9

Histidine

2.33 ± 0.10^a

2.26 ± 0.01^b

2.35 ± 0.01^a

2.17 ± 0.02^c

1

Methionine

1.32 ± 0.04^c

1.40 ± 0.01^b

1.47 ± 0.01^b

1.75 ± 0.01^a

2.7

Valine

4.10 ± 0.01^b

3.96 ± 0.03^c

4.10 ± 0.03^b

6.08 ± 0.09^a

3.8

Tryptophan

1.31 ± 0.01^b

1.16 ± 0.01^c

1.33 ± 0.01^b

3.28 ± 0.11^a

1.25

Threonine

4.63 ± 0.02^c

5.88 ± 0.01^a

5.17 ± 0.13^b

4.21 ± 0.08^d

3.7

Isoleucine

3.94 ± 0.01^b

3.87 ± 0.02^c

4.59 ± 0.04^a

2.57 ± 0.01^d

3.1

Leucine

6.86 ± 0.05^b

6.64 ± 0.11^c

7.01 ± 0.41^a

6.41 ± 0.06^d

7.3

Lysine

4.62 ± 0.11^a

4.45 ± 0.01^b

4.61 ± 0.01^a

4.43 ± 0.02^b

6.4

∑EAAs + His

36.17

36.28

37.63

35.35

33.9

TAA

88.2 ± 2.04^c

87.33 ± 2.11^c

91.89 ± 0.99^b

94.47 ± 3.01^a

–

BCAAs

14.90 ± 0.41^b

14.47 ± 0.66^c

15.7 ± 1.01^a

15.06 ± 0.41^a

–

∑SAA

2.56 ± 0.02^c

2.45 ± 0.04^d

2.71 ± 0.03^b

4.86 ± 0.05^a

2.20

∑ArAA

14.03 ± 0.21^a

12.97 ± 1.02^c

13.57 ± 0.27^b

10.23 ± 0.33^d

2.80

Arginine/Lysine

1.40

1.35

1.39

0.82

> 1

TEAA/TNEAA

0.70

0.71

0.69

0.60

–