Table 4.
Chemical scores of essential amino acids of raw, germinated, and fermented Moringa oleifera seeds
| Amino acid scores | FAO/WHO ref. | RMO | GMO | FMO |
|---|---|---|---|---|
| Lysine | 5.8 | 5.34 | 6.21 | 7.07 |
| Threonine | 3.4 | 88.82 | 98.53 | 115.59 |
| Valine | 3.5 | 30.86 | 35.71 | 46.86 |
| Methionine | 2.2 | 14.09 | 15.91 | 18.64 |
| Isoleucine | 2.8 | 151.07 | 167.50 | 183.57 |
| Leucine | 6.6 | 58.03 | 61.82 | 76.36 |
| Phenylalanine | 2.8 | 116.79 | 127.50 | 151.79 |
| Histidine | 1.9 | 101.58 | 131.58 | 154.74 |
| Tryptophan | 1.1 | 0.00 | 0.00 | 0.00 |
| Arginine | 2 | 414.00 | 433.00 | 483.00 |
| Total | 33.9 | 88.23 | 96.43 | 111.45 |
| First limiting amino acid | Lysine | Lysine | Lysine | |
| Second limiting amino acid | Methionine | Methionine | Methionine |
Values are means (±SEM) of triplicate samples; means with different superscripts in the same row show significant difference (P < 0.05). RMO, raw M. oleifera flour; GMO, germinated M. oleifera flour; FMO, fermented M. oleifera flour.