Table 3.

Amino acid patterns of RFDC, DCC and MCC (mg/g sample)

Amino acid	RFDC		DCC		MCC		EAAa (g/100 g protein)
	FAA	TAA	FAA	TAA	FAA	TAA
Aspartic acid	3.480	13.02	1.570	8.56	1.170	8.13
Glutamic acid	1.870	9.33	1.060	8.65	1.380	9.28
Serine	0.100	2.74	0.060	2.49	0.044	2.79
Histidine	0.098	1.57	0.050	1.16	0.043	1.26	1.6
Glycine	0.104	3.26	0.099	2.62	0.101	2.62
Threonine	0.250	2.36	0.110	2.11	0.089	2.41	0.9
Arginine	1.840	4.33	0.740	3.04	0.053	2.66
Alanine	0.630	3.39	0.390	2.66	0.037	2.84
Tyrosine	0.110	1.49	0.150	1.43	0.130	1.63
Cysteine-S	0.004	0.36	0.0004	0.39	0.00007	0.42
Valine	0.150	3.35	0.130	2.95	0.066	3.05	1.3
Methionine	0.014	0.77	0.007	0.71	0.007	0.83	1.7b
Phenylalanine	0.180	2.65	0.150	2.31	0.066	2.35
Isoleucine	0.079	2.59	0.075	2.24	0.037	2.45	1.3
Leucine	0.089	4.04	0.160	3.62	0.059	4.22	1.9
Lysine	0.088	2.84	0.083	2.58	0.045	2.82	1.6
Proline	0.210	1.26	0.069	1.34	0.035	1.40
Total	9.310	59.35	4.900	48.86	4.170	51.16

RFDC: Roasted freeze-dried chestnut; DDC: Dark chocolate-coated chestnut; MCC: Milk chocolate-coated chestnut; TAA: Total amino acid; FAA: Free amino acid.

^aSuggested profile of essential amino acid (EAA) requirements for adults in (FAO/WHO, 1990);

^bMethionine+cysteine