Table A1.

Percent amino acid variations in biscuit samples containing different amounts of cv. Lady Joy bean flour compared to control biscuits.

Sample	Thr	Lys	Trp	Cys	Met	Met+Cys	Phe	Val	His	Ile	Asp	Glu	Pro	Gly	Ala	Leu	Tyr	Arg	Proteins
B12	10.09	118.06	39.02	−2.86	20.57	7.59	30.87	26.01	−3.93	25.08	30.24	−1.53	0.21	19.40	15.19	12.05	17.33	84.14	14.86
B14	36.80	236.81	134.15	−5.71	22.70	6.96	55.67	43.75	41.92	57.59	41.43	16.74	35.85	49.16	21.01	21.33	26.00	83.82	37.49
B22	40.06	215.28	41.46	−10.86	34.04	9.18	51.72	9.68	54.15	47.06	78.32	−17.29	39.57	35.45	46.84	39.20	35.00	80.26	28.91
B24	40.36	240.97	95.12	−4.00	31.21	11.71	55.94	52.62	53.71	51.08	79.20	−4.38	52.13	46.49	39.49	30.06	33.67	93.85	36.11
B29	57.86	275.00	104.88	−6.29	37.59	13.29	73.09	45.97	61.57	64.40	99.48	−4.89	48.09	56.86	55.44	47.23	46.00	108.09	46.86
Average (B12–B29)	37.03	217.22	82.93	−5.94	29.22	9.75	53.46	35.60	41.48	49.04	65.73	−2.27	35.17	41.47	35.59	29.97	31.60	90.03	32.85