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Composition of Amino Acids and Evaluation of Protein Quality in Triticum durum Grown in Nigeria
Current Issue
Volume 5, 2018
Issue 1 (March)
Pages: 10-14   |   Vol. 5, No. 1, March 2018   |   Follow on         
Paper in PDF Downloads: 34   Since Apr. 27, 2018 Views: 1164   Since Apr. 27, 2018
Authors
[1]
Emmanuel Ilesanmi Adeyeye, Department of Chemistry, Ekiti State University, Ado-Ekiti, Nigeria.
[2]
Abdul Ademola Olaleye, Department of Chemistry, Federal University, Dutse, Nigeria.
Abstract
Amino acid composition of Triticum durum flour was examined using standard analytical techniques. Among the amino acids investigated, glutamic acid (11.4 g/100g crude protein, cp) had the highest concentration. The concentration (g/100g cp) of Leucine (6.80) isoleucine (3.39), lysine (5.59) and histidine (2.24) meet the standard requirements for pre-school children (2-5years). The percentage total essential amino acid (47.2%) was close to that of egg protein (50%). Total acidic amino acid (g/100g cp) (21.5) was greater than total basic amino acid (12.8) and the percentage of cystine in total sulphur amino acid (40.7%) was lower than those from most vegetable proteins. The predicted protein efficiency ratios were: 2.37 (P-PER1) and 2.26 (P-PER2) and the isoelectric point was 4.05. The ratio of leucine to isoleucine at 2.01 was close to the ideal 2.36. The level of essential amino acid index (96.8) and biological value (93.8) revealed the high quality of protein in the sample. Amino acid scores based on whole hen’s egg amino acid showed methionine (0.38) as limiting. On provisional essential amino acid scoring pattern, Met + Cys (0.506) had the least score. On essential amino acid scores based on suggested pattern for pre-school child (2-5 years), Thr (0.656) was limiting.
Keywords
Amino Acid, Protein Quality, Triticum durum, Isoelectric Point
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