Table 3.
Amino acid composition of selected pasta samples (mg/g)
| Amino acid | Pasta sample | |||
|---|---|---|---|---|
| CON | P15 | RL15 | GP15 | |
| Nonessential | ||||
| Glutamic acid | 44.43c ± 0.05 | 37.79d ± 0.04 | 45.15a ± 0.06 | 44.66b ± 0.03 |
| Proline | 16.32a ± 0.01 | 13.41d ± 0.01 | 15.86b ± 0.01 | 15.66c ± 0.01 |
| Aspartic acid | 5.37d ± 0.03 | 7.60c ± 0.02 | 8.99a ± 0.03 | 8.87b ± 0.03 |
| Serine | 5.74c ± 0.01 | 5.59d ± 0.03 | 6.97a ± 0.02 | 6.73b ± 0.01 |
| Glycine | 3.62c ± 0.03 | 3.89b ± 0.03 | 4.60a ± 0.03 | 4.55a ± 0.03 |
| Tyrosine | 2.37c ± 0.02 | 2.42c ± 0.03 | 2.64b ± 0.03 | 2.86a ± 0.01 |
| Essential | ||||
| Leucine | 8.12c ± 0.02 | 8.05d ± 0.01 | 9.73a ± 0.02 | 9.43b ± 0.03 |
| Phenylalanine | 6.09c ± 0.01 | 6.12c ± 0.02 | 7.44a ± 0.01 | 7.06b ± 0.02 |
| Valine | 4.67c ± 0.03 | 4.73c ± 0.01 | 5.70a ± 0.03 | 5.53b ± 0.03 |
| Tryptophan | 4.45a ± 0.01 | 2.89d ± 0.02 | 4.06b ± 0.02 | 3.85c ± 0.01 |
| Threonine | 3.01d ± 0.02 | 3.31c ± 0.03 | 4.01a ± 0.02 | 3.93b ± 0.02 |
| Methionine | 2.78a ± 0.01 | 2.63b ± 0.02 | 2.37d ± 0.02 | 2.47c ± 0.02 |
CON control sample (semolina durum pasta), P green pea flour, RL red lentil flour, GP grass pea flour, SD standard deviation for three determinations
The different letters (a–d) within the same row indicate statistically significant differences (P < 0.05) between the results