Table 4.
Essential and non-essential amino acid composition (g/16 g N) and essential amino acid score of raw and fermented P. roxburghii kernels compared with standard plant and animal protein and FAO recommendations§
| Samples | Amino acids (g/16 g N) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Essential amino acids (EAA) | Non-essential amino acids (NEAA) | |||||||||||||||||
| Thr | Val | Ile | Leu | Lys | Phe | Tyr | Met | Cys | Trp | His | Asp | Glu | Ser | Gly | Ala | Arg | Pro | |
| P. roxburghii | Our study | |||||||||||||||||
| Raw | 3.1 | 3.5 | 4.8 | 7.8 | 7.4 | 3.7 | 3.1 | 1.4 | 0.6 | 1.0 | 2.0 | 11.5 | 10.5 | 4.7 | 4.6 | 5.0 | 14.7 | 5.2 |
| Fermented | 3.3 | 3.8 | 5.2 | 7.9 | 7.4 | 3.8 | 3.1 | 1.3 | 0.5 | 0.8 | 2.1 | 11.4 | 11.2 | 4.8 | 5.1 | 5.2 | 13.9 | 4.2 |
| Mohan and Janardhanan (1993) | ||||||||||||||||||
| Raw | 2.3 | 4.8 | 6.7 | 9.1 | 4.1 | 3.1 | 3.0 | 0.6 | trace | ND | 0.8 | 11.0 | 13.6 | 3.2 | 3.1 | 3.6 | 2.3 | 4.2 |
| Longvah and Deosthale (1998) | ||||||||||||||||||
| Raw | 3.4 | 4.4 | 4.2 | 8.0 | 6.5 | 5.5 | 4.6 | 1.8 | 1.0 | 2.6 | 8.2 | 16.2 | 4.8 | 4.2 | 5.6 | 8.6 | 4.8 | |
| Other Parkia sp. | P. platycephala (Carvalho et al. 2011) | |||||||||||||||||
| Raw | 3.9 | 4.9 | 3.8 | 6.8 | 15.5 | 4.5 | 3.5 | 1.1 | 3.4 | 0.4 | 4.1 | 8.5 | 13.1 | 5.5 | 4.7 | 5.5 | 9.2 | 2.1 |
| Standards | ||||||||||||||||||
| Soybean ‡ | 3.81 | 4.66 | 3.79 | 7.68 | 6.54 | 6.05 | 5.02 | 1.38 | 1.63 | 0.54 | 3.04 | 11.14 | 18.24 | 4.22 | 3.87 | 4.26 | 8.51 | 5.33 |
| Ovalbumin ¶ | 4.93 | 5.54 | 5.78 | 7.71 | 11.02 | 8.94 | 4.40 | 5.23 | 2.38 | 1.46 | 2.34 | 6.11 | 8.61 | 5.42 | 3.26 | 5.81 | 10.40 | 2.91 |
| Amino acid content meeting FAO recommendations § | ||||||||||||||||||
| 3.4 | 3.5 | 2.8 | 6.6 | 5.8 | 6.3† | 2.5‼ | 1.1 | 1.9 | ||||||||||
| Essential amino acid score of raw and fermented P. roxburghii from our study | ||||||||||||||||||
| Raw | 91.47 | 99.12 | 172.14 | 118.64 | 127.18 | 107.30 | 79.21 | 91.82 | 104.21 | |||||||||
| Limiting amino acids: I - Methionine + Cysteine; II – Tryptophan | ||||||||||||||||||
| Fermented | 96.76 | 108.86 | 186.79 | 119.85 | 127.93 | 110.15 | 87.60 | 74.55 | 111.05 | |||||||||
| Limiting amino acids: I - Tryptophan; II - Methionine + Cysteine | ||||||||||||||||||