Table 4.

Nutritive values (g/100 g), energy distribution (kcal/100 kcal), indispensable amino acid profiles and fatty acid profiles of the finished products

Formula 1	Nutrient content (Energy distribution)
	Carbohydrate 2			Added sugar 3			Protein 4			Fat
MS	64.1			4.6			16.1			12.8
	(58.8)			(4.3)			(14.7)			(26.4)
RS	65.7			4.6			16.2			12.2
	(60.2)			(4.3)			(14.8)			(25.0)
MD	64.0			9.5			15.6			11.9
	(60.2)			(8.9)			(14.7)			(25.1)
RD	66.0			9.5			16.1			11.6
	(61.1)			(8.9)			(14.2)			(24.0)
MSO	57.4			4.7			14.2			10.9
	(59.7)			(4.9)			(14.8)			(25.5)
RSO	58.0			4.7			14.4			11.1
	(59.5)			(4.8)			(14.8)			(25.7)
Formula 1	Indispensable amino acid (mg/g protein)
	His	Ileu	Leu	Lys	Met	Cys	Met + Cys	Phe + Tyr	Thr	Try	Val
MS	38	39	75	59	17	20	37	86	44	21	40
RS	34	35	75	50	15	20	35	89	43	18	40
MD	26	29	73	56	14	17	31	74	38	11	31
RD	26	26	69	46	16	18	34	72	34	12	30
MSO	26	27	70	53	14	17	31	71	36	15	29
RSO	25	27	70	47	13	18	31	71	35	12	31
Requirement 5	15	30	59	45	16	6	22	38	23	6	39
Formula 1	Fatty acid (g/100 g)
	Myristic (C14:0)	Palmitic (C16:0)	Stearic (C18:0)	Palmitoleic (C16:1)	Oleic (C18:1)	Linoleic (C18:2, n-6)		γ-Linolenic (C18:3, n-6)	S:M:P 6
MS	0.04	1.27	0.50	0.02	2.89	5.11		0.63	1.0:1.6:3.2
RS	0.06	1.38	0.41	0.00	2.97	4.17		0.42	1.0:1.6:2.5
MD	0.05	1.10	0.42	0.00	2.45	4.42		0.56	1.0:1.6:3.2
RD	0.05	1.32	0.40	0.00	2.78	4.21		0.44	1.0:1.6:2.7
MSO	0.05	1.18	0.42	0.00	2.40	4.07		0.49	1.0:1.5:2.8
RSO	0.05	1.44	0.39	0.00	2.72	3.82		0.41	1.0:1.5:2.3

¹Main carbohydrate source i.e. M: mung bean starch, R: polished rice + brown rice.

Kind of product i.e. S: snack flake, D: instant drink, SO: instant soup flours.

²Calculated by subtraction; ³Calculated from formulas.

⁴Conversion factor used: 5.74 for MS; 5.82 for RS; 5.73 for MD; 5.80 for RD; 5.76 for MSO; 5.83 for RSO.

⁵From: WHO/FAO/UNU, 2007; ⁶S:M:P means saturated: monounsaturated: polyunsaturated fatty acids.