Table 3.
Effects of heat processing on the amino acid score, protein efficiency ratio, and biological values of conophor nut protein isolates
| Parameters | Raw | Boiled | Toasted | Refa |
|---|---|---|---|---|
| Amino acids | ||||
| Threonine | 91.76 | 82.35 | 90.98 | 5.1 |
| Valine | 74.47 | 69.34 | 73.30 | 7.6 |
| Methionine | 39.69 | 36.25 | 36.25 | 3.2 |
| Lysine | 61.11 | 59.52 | 51.43 | 6.3 |
| Cysteine | 121.11 | 111.67 | 95.56 | 1.8 |
| Phenylalanine | 71.37 | 79.41 | 59.41 | 5.1 |
| Tyrosine | 106.25 | 96.75 | 109.25 | 4.0 |
| Isoleucine | 72.32 | 61.25 | 70.54 | 5.6 |
| Leucine | 93.49 | 86.51 | 92.17 | 8.3 |
| Tryptophan | 109.44 | 142.78 | 146.11 | 1.8 |
| First limiting amino acid | Met | Met | Met | |
| Second limiting amino acid | Lys | Lys | Lys | |
| Predicted protein efficiency ratio | 2.66 | 2.39 | 2.55 | |
| Predicted biological value (%) | 57.83 | 73.15 | 76.97 | |
aEgg was used as reference (FAO/WHO/UNU, 1985).