. 2016 Dec 14;11(12):e0168270. doi: 10.1371/journal.pone.0168270

Table 5. Amino acid profile (mg of individual amino acids/g of tilapia pasta) of pasta fortified with different tilapia flour levels.

Amino acids	PTF0%	PTF6%	PTF12%	PTF17%	PTF23%
Essentials
Histidine	0.16±0.01^d	0.23±0.01^c	0.47±0.01^b	0.63±0.00^a	0.93±0.03^a
Lysine	0.18±0.01^d	0.31±0.02^c	0.49±0.04^b	0.79±0.07^a	1.23±0.02^a
Threonine	0.13±0.01^c	0.19±0.00^c	0.28±0.03^b	0.52±0.05^a	0.62±0.01^a
Methionine	0.11±0.01^d	0.15±0.00^c	0.18±0.01^bc	0.21±0.02^ab	0.25±0.01^a
Valine	0.21±0.01^b	0.28±0.02^b	0.38±0.03^a	0.37±0.03^a	0.40±0.03^a
Tryptophan	0.11±0.00^a	0.11±0.00^a	0.11±0.00^a	0.12±0.01^a	0.12±0.01^a
Phenylalanine	0.20±0.01^a	0.20±0.01^a	0.20±0.01^a	0.22±0.01^a	0.22±0.01^a
Leucine	0.35±0.02^b	0.35±0.02^b	0.35±0.02^b	0.50±0.02^a	0.50±0.02^a
Non-essentials
Arginine	0.41±0.03^c	0.53±0.02^bc	0.66±0.06^b	0.90±0.01^a	1.06±0.08^a
Serine	0.24±0.02^c	0.26±0.00^c	0.41±0.03^b	0.70±0.01^a	0.69±0.07^a
Glutamine	0.08±0.01^d	0.10±0.00^cd	0.11±0.01^bc	0.13±0.01^ab	0.14±0.01^a
Glycine	0.12±0.00^c	0.89±0.01^c	2.27±0.08^b	5.06±0.03^a	6.24±0.54^a
Aspartic acid	0.57±0.06^b	0.86±0.01^a	1.05±0.04^a	0.99±0.04^a	2.35±0.19^a
Glutamic acid	0.98±0.07^c	1.21±0.09^c	1.50±0.11^bc	2.30±0.19^ab	2.73±0.10^a
Alanine	0.93±0.10^c	1.32±0.12^b	1.57±0.07^b	2.12±0.08^a	2.42±0.02^a
Tyrosine	0.14±0.02^c	0.18±0.00^bc	0.21±0.00^b	0.30±0.03^a	0.35±0.02^a
∑ EAA	1.84±0.01^d	2.21±0.00^c	2.85±0.05^b	3.54±0.10^a	4.45±0.02^a
∑ NEAA	3.47±0.16^d	5.35±0.05^c	7.78±0.03^b	12.50±0.00^a	15.98±0.75^a

PTF0%, PTF6%, PTF12%, PTF17%, and PTF23% mean pasta with 0%, 6%, 12%, 17%, and 23% (w/w) of tilapia flour, respectively. ∑ EAA: sum of essential amino acids; ∑ NEAA: sum of non-essential amino acids. Results are expressed as means ± standard deviation (n = 3). Different letters indicate differences (p < 0.05) among formulations.