Comparative study of phytic acid content, in-vitro protein digestibility and amino acid composition of different types of flat breads

1989 ◽  
Vol 47 (3) ◽  
pp. 353-364 ◽  
Author(s):  
Dinesh N Lathia ◽  
Martina Koch
Keyword(s):  
Amino Acid ◽  
Comparative Study ◽  
Amino Acid Composition ◽  
Acid Content ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Phytic Acid Content ◽  
Different Types ◽  
Vitro Protein

Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes

1991 ◽  
Vol 41 (1) ◽  
pp. 59-68 ◽  
Author(s):  
Antonio C. Laurena ◽  
Felicito M. Rodriguez ◽  
Noel G. Sabino ◽  
Agnes F. Zamora ◽  
Evelyn Mae T. Mendoza
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Relative Nutritive Value ◽  
Vitro Protein

scholarly journals Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

2020 ◽  
pp. 34-42
Author(s):  
V. C. Wabali ◽  
S. Y. Giami ◽  
D. B. Kiin- Kabari ◽  
O. M. Akusu
Keyword(s):  
Amino Acid ◽  
Wheat Flour ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
In Vitro Protein Digestibility ◽  
Seed Flour ◽  
African Breadfruit ◽  
Profile Score ◽  
Vitro Protein

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0; MSF 0, B= WHF 77.5%:ABF 20%: MSF 2.5%, C=WHF 75%: ABF 20%: MSF 5.0%, D= WHF 72.5%: ABF 20%: MSF 7.5%. E = WHF 70%: ABF 20%: MSF 10%, F = WHF 90%: ABF 0: MSF 10%, G = WHF 80%: ABF 20%: MSF 0). The most predominant Amino Acid in ABF was glutamic (12.27 g/100 g) followed by Aspartic and lysine, with values of 8.96 g/100 g and 6.55 g/100 g, respectively. Glutamic Acid content of the biscuits ranged from 10.96 g/100 g – 12.96 g/100 g, with sample B giving significantly higher value. Substitution with MSF resulted in decreasing glutamic acid content levels in the formulated biscuits, while lysine, phenylalanine and Isoleucine improved with the addition of 10% Moringa seed flour. Amino acid Scores of the biscuits using Hen egg as standard showed that whole egg had a higher amino acid score except glycine (1.04 – 1.25). Percentage In-vitro protein digestibility ranged from 10.64% - 47.33%, showing that addition of moringa seed flour and African breadfruit flour improved digestibility values from 10.64% to 47.33% for sample E with the control sample (wheat flour biscuit) being significantly lower. Substitution with ABF and MSF improved protein digestibility of the produced biscuits. Also, the Amino acid scores of the formulated biscuits were higher than the FAO recommended daily dietary requirements for Amino acids.

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