. 2018 Nov 13;56(1):83–92. doi: 10.1007/s13197-018-3457-7

Table 4.

Amino acids composition of composite flour bread (g/100 g)

Parameters (g/100 g)	Samples
Parameters (g/100 g)	WF	MF	WMB₁	WMB₂	WMB₃	WMB₄	WMB₅	WMB₆	WMB₇
Histidine	0.31^a ± 0.11	0.31^a ± 0.06	0.24^a ± 0.17	0.5^b ± 0.73	0.47^b ± 0.01	0.46^b ± 0.07	0.26^a ± 0.05	0.44^b ± 0.04	0.46^b ± 0
Serine	0.51^b ± 0.36	0.36^a ± 0.11	0.53^bc ± 0	0.7^d ± 0.16	0.67^bcd ± 0.54	0.54^bc ± 0	0.57^bcd ± 0	0.6^bcd ± 0.03	0.56^bcd ± 0.03
Arginine	0.37^a ± 0.28	0.39^a ± 0.17	0.73^b ± 0.06	0.9^bc ± 0.1	0.74^b ± 0.03	0.83^bc ± 0.01	0.87^de ± 0.03	0.74^b ± 0.18	0.98^c ± 0.32
Glycine	0.62^b ± 0.01	0.47^d ± 0.1	0.72^bcd ± 0.34	0.85^e ± 0.72	0.67^bc ± 0.21	0.73^cd ± 0	0.78^de ± 0.03	0.74^b ± 0.86	0.79^de ± 0.32
Asparagine	0.76^a ± 0.34	0.78^ab ± 0.15	1.26^c ± 0.1	0.99^abc ± 0.17	1.06^abc ± 0	1.22^c ± 0.05	1.2^c ± 0.21	1.09^bc ± 0.18	1.18^c ± 0.11
Glutamine	4.42^c ± 0.56	1.69^a ± 0.25	3.66^b ± 0.15	3.12^b ± 0.3	3.28^b ± 0.52	3.52^b ± 0.16	3.52^b ± 0.6	3.35^b ± 0.29	3.47^b ± 0.4
Threonine	0.42^a ± 0.37	0.43^a ± 0.05	0.53^ab ± 0.04	0.66^b ± 0.18	0.64^b ± 0.08	0.49^ab ± 0	0.55^ab ± 0.01	0.55^ab ± 0.1	0.63^b ± 0.02
Alanine	0.47^a ± 0	0.69^b ± 0.09	0.68^b ± 0.01	0.61^ab ± 0.15	0.63^ab ± 0.04	0.67^b ± 0.04	0.66^b ± 0.07	0.58^ab ± 0.05	0.68^b ± 0.07
Proline	1.71^d ± 0.01	0.73^a ± 0.1	1.32^bc ± 0.05	1.38^bc ± 0.12	1.33^bc ± 0.06	1.41^c ± 0.05	1.29^bc ± 0.06	1.37^bc ± 0.18	1.19^b ± 0
Lysine	0.15^abc ± 0.03	0.09^a ± 0.01	0.33^d ± 0.04	0.13^ab ± 0.01	0.29^d ± 0.08	0.09^a ± 0.01	0.25^cd ± 0.09	0.23^bcd ± 0.06	0.3^d ± 0.02
Valine	0.59^a ± 0.05	0.57^a ± 0.07	0.77^c ± 0	0.75^bc ± 0.13	0.78^c ± 0.04	0.75^bc ± 0.02	0.76^bc ± 0.05	0.74^bc ± 0.11	0.8^c ± 0.1
Isoleucine	0.57^b ± 0.02	0.42^a ± 0.03	0.63^b ± 0	0.64^b ± 0.08	0.64^b ± 0.04	0.63^b ± 0.02	0.64^b ± 0.04	0.63^b ± 0.08	0.67^b ± 0.07
Leucine	0.98^ab ± 0.03	0.94^a ± 0.07	1.17^abc ± 0.01	1.15^abc ± 1.13	1.19^bc ± 0.05	1.16^abc ± 0.08	1.15^abc ± 0.07	1.14^abc ± 0.17	1.23^c ± 0.14
Phenylalanine	0.62^ab ± 0.14	0.51^ab ± 0.46	0.97^ab ± 1.18	1.76^b ± 0.07	0.11^a ± 0.01	0.1^a ± 0.02	0.56^ab ± 1.3	1.01^ab ± 0.87	1.12^ab ± 1.17

*WMB_1–7, wheat, millet and Bambara bread with different concentrations of emulsifiers and pectin; MF, 100% millet flour; WF, 100% wheat flour

The values in the same row with different letters are significantly different at p < 0.05 using the Fisher’s least significant difference (LSD) test