. 2023 Nov 19;9(11):e22477. doi: 10.1016/j.heliyon.2023.e22477

Table 6.

Amino profile (g/100 g of protein) of biscuit produced from composite flour of wheat, African yam bean and tigernut.

Sample	WTY	TWB	ATW	BTT
Essential amino acid
Leucine	6.13^d	6.30^c	7.12^a	6.65^b
Lysine	2.07^d	2.12^c	2.31^a	2.20^b
Isoleucine	2.68^d	2.88^c	3.24^a	2.98^b
Phenylalanine	2.48^c	2.57^b	3.02^a	2.48^c
Tryptophan	0.60^c	0.66^b	0.63^c	0.71^a
Valine	2.22^d	3.16^c	3.39^a	3.27^b
Methionine	1.15^c	1.12^c	1.26^b	1.31^a
Histidine	1.41^d	1.50^c	1.73^b	2.01^a
Threonine	1.05^c	1.17^b	1.28^a	1.19^b
TEAA	19.79	21.48	23.14	23.64
Non-essential amino acid
Proline	3.25^c	3.35^b	3.35^b	3.47^a
Arginine	2.67^c	2.58^d	2.84^b	2.92^a
Cysteine	1.21^b	1.21^b	1.33^a	1.33^a
Alanine	4.93^c	5.35^b	5.31^b	5.61^a
Glutamic acid	17.49^d	18.17^c	18.47^b	19.00^a
Glycine	4.37^d	4.96^b	4.61^c	5.01^a
Serine	4.27^c	4.29^c	4.67^b	5.13^a
Aspartic acid	5.15^d	5.89^b	5.68^c	6.61^a
TNEAA	43.34	45.80	46.26	49.08
TEAA + His + Arg/TAA	37.80	37.90	39.90	39.90
TEAA/TAA	31.30	31.90	33.3	32.5
TNEAA/TAA	68.6	68.07	66.60	67.40
TSAA(Meth + Cyst)	2.36	2.33	2.59	2.64
ArAA (Phe + His + Arg + Tryp)	7.16	7.31	8.22	8.12
TEAA/TNEAA	0.46	0.47	0.50	0.48
Limiting amino acid	Tryptophan	Tryptophan	Tryptophan	Tryptophan
Abundant amino acid	Glutamic acid	Glutamic acid	Glutamic acid	Glutamic acid

Values are means of three determinations. Means in the same row with different superscript are significantly different (p < 0.05). WTY – 100 % wheat flour, TWB – 70 % wheat flour +25 % African yam bean flour +5 % tigernut flour, ATW - 70 % wheat flour +20 % African yam bean flour +10 % tigernut flour, BTT - 70 % wheat flour +15 % African yam bean flour +15 % tigernut flour, TNEAA- Total non-essential amino acid, TEAA- Total essential amino acid, TAA- Total amino acid, TSAA -Total sulphur amino acid, ArAA - Aromatic amino acid, His - Histidine, Arg - Arginine; Meth - Methionine, Phe - Phenylalanine, Tryp -Tryptophan.