Table 3.
A: Amino acid (AAs) composition (mg/g protein dry weight basis), B: amino acid score and C: nutritional characterization of wheat bread (control bread) and breads enriched with different levels of salmon fish powder.
| A | ||||
| Amino acid | Control | 5% SFP | 10% SFP | 15% SFP |
| Phenylalanine | 42.24 ± 0.19 a | 38.12 ± 2.30 ab | 40.33 ± 2.50 ab | 37.48 ± 0.92 b |
| Tyrosine | 18.66 ± 2.08 b | 23.62 ± 1.20 ab | 25.81 ± 3.37 a | 26.47 ± 0.33 a |
| Histidine | 20.75 ± 1.33 a | 17.79 ± 1.12 a | 20.42 ± 0.89 a | 19.42 ± 0.75 a |
| Isoleucine | 30.31 ± 0.81 b | 30.63 ± 1.84 b | 34.58 ± 1.87 a | 34.64 ± 0.68 a |
| Leucine | 62.18 ± 0.57 a | 61.13 ± 3.68 a | 68.25 ± 3.72 b | 66.50 ± 1.41 b |
| Lysine | 9.69 ± 1.14 c | 16.42 ± 1.10 b | 23.76 ± 1.68 a | 26.94 ± 1.00 a |
| Methionine | 10.88 ± 0.65 c | 13.71 ± 0.63 b | 16.93 ± 1.19 a | 17.42 ± 0.22 a |
| Cysteine | 11.69 ± 0.98 a | 10.35 ± 0.57 ab | 9.56 ± 0.61 b | 8.64 ± 0.52 b |
| Threonine | 23.22 ± 0.22 b | 24.46 ± 1.62 b | 29.78 ± 1.36 a | 30.52 ± 0.59 a |
| Valine | 32.17 ± 0.90 b | 32.86 ± 1.93 b | 37.50 ± 2.07 a | 37.57 ± 0.71 a |
| ΣEAAs | 261.75 ± 9.23 a | 269.14 ± 8.69 b | 306.96 ± 7.89 c | 305.65 ± 6.76 c |
| B. Amino acid score a | ||||
| Histidine | 1.15 ± 0.08 a | 0.99 ± 0.06 a | 1.13 ± 0.04 a | 1.07 ± 0.04 a |
| Isoleucine | 0.98 ± 0.03 b | 0.99 ± 0.05 b | 1.12 ± 0.06 a | 1.12 ± 0.02 a |
| Leucine | 0.99 ± 0.01 a | 0.97 ± 0.05 a | 1.08 ± 0.05 a | 1.05 ± 0.02 a |
| Lysine | 0.19 ± 0.02 c | 0.32 ± 0.02 b | 0.46 ± 0.03 a | 0.52 ± 0.01 a |
| Phenylalanine + Tyrosine | 1.32 ± 0.05 a | 1.34 ± 0.05 a | 1.43 ± 0.06 a | 1.39 ± 0.02 a |
| Methionine + Cysteine | 0.87 ± 0.06 b | 0.92 ± 0.02 ab | 1.01 ± 0.01 a | 1.00 ± 0.03 a |
| Threonine | 0.86 ± 0.02 b | 0.91 ± 0.06 b | 1.10 ± 0.05 a | 1.13 ± 0.02 a |
| Valine | 0.77 ± 0.03 b | 0.78 ± 0.04 b | 0.89 ± 0.04 a | 0.89 ± 0.01 a |
| C. Nutritional parameters | ||||
| IVPD (%) | 79.96 ± 0.65 a | 80.80 ± 0.99 a | 80.20 ± 0.10 a | 80.60 ± 0.73 a |
| PDCAAS b | 0.15 ± 0.06 a | 0.26 ± 0.05 b | 0.37 ± 0.02 c | 0.42 ± 0.06 d |
| EAAI | 62.51 ± 1.15 a | 71.44 ± 1.28 b | 76.76 ± 1.95 c | 76.68 ± 1.40 c |
| BV | 56.44 ± 1.05 a | 66.18 ± 1.22 b | 71.97 ± 1.56 c | 71.68 ± 1.10 c |
| NI | 8.69 ± 0.10 a | 11.62 ± 0.19 b | 13.98 ± 0.38 c | 15.36 ± 0.21 d |
Bold values indicate the grand totals for essential amino acids (ΣEAAs). 5% SFP, 10% SFP, and 15% SFP: bread prepared with 5, 10, and 15 g of salmon fish powder/100 g of wheat flour. Control bread. n = 3 ± standard deviation. a Based on standard FAO/WHO/UNU (2007) 1–2-year-old reference pattern (mg/g protein): Histidine—18, Lysine—52, Isoleucine—31, Leucine—63, Methionine + Cysteine—26, Phenylalanine + Tyrosine—46, Therionine—27, Valine—42. b Protein digestibility corrected amino acid score (PDCAAS): AAS (lowest score of an individual amino acid) × in vitro protein digestibility of bread sample. Values within a column followed by the same superscript letter are not significantly different from each other (p > 0.05) according to Tukey’s test. IVPD: in vitro protein digestibility, EAAI: essential amino acid index, BV: biological value, NI: nutritional index.