Table 2.

Amino acid profile of flour blends from fonio and pigeon pea

Samples	Non essential amino acids (g/100 gN)
	Gly	Ala	Ser	Pro	Asp	Glu	Arg	Tyr	Cys
100:0	3.27 ± 0.03e	4.27 ± 0.02d	4.95 ± 0.03b	5.05 ± 0.03b	10.39 ± 0.03b	17.57 ± 0.03b	8.42 ± 0.03b	4.18 ± 0.03c	2.13 ± 0.03c
95:5	4.37 ± 0.01a	5.17 ± 0.03a	4.95 ± 0.03b	4.50 ± 0.03c	9.18 ± 0.03d	16.49 ± 0.03c	8.15 ± 0.03d	4.31 ± 0.03a	2.20 ± 0.03b
90:10	3.87 ± 0.01c	4.61 ± 0.03c	5.56 ± 0.03a	5.10 ± 0.03b	10.27 ± 0.03c	16.27 ± 0.03e	8.35 ± 0.03c	4.12 ± 0.03d	2.22 ± 0.03b
85:15	4.18 ± 0.03b	5.14 ± 0.03a	5.10 ± 0.03b	4.43 ± 0.03c	8.69 ± 0.03e	16.34 ± 0.03d	8.13 ± 0.03d	4.03 ± 0.03e	2.27 ± 0.03a
80:20	3.74 ± 0.03c	4.72 ± 0.03b	5.51 ± 0.03a	5.38 ± 0.03a	10.46 ± 0.03a	17.67 ± 0.03a	8.50 ± 0.03a	4.23 ± 0.03b	2.17 ± 0.03b

Samples	Essential amino acids (g/100 gN)
	Phe	His	Ile	Leu	Lys	Met	Thr	Try	Val
100:0	4.55 ± 0.03a	2.07 ± 0.03b	2.95 ± 0.03b	7.65 ± 0.03b	3.59 ± 0.03ab	2.50 ± 0.03c	3.29 ± 0.03c	1.86 ± 0.03b	4.87 ± 0.03c
95:5	4.06 ± 0.03c	2.15 ± 0.03a	3.84 ± 0.03a	7.27 ± 0.03d	3.45 ± 0.03c	2.61 ± 0.03a	3.37 ± 0.03a	1.79 ± 0.03c	5.55 ± 0.03a
90:10	4.54 ± 0.03b	2.17 ± 0.03a	2.97 ± 0.03b	7.48 ± 0.03c	3.55 ± 0.03b	2.54 ± 0.03b	3.32 ± 0.03b	1.98 ± 0.03a	4.93 ± 0.03c
85:15	4.33 ± 0.03b	2.07 ± 0.03b	3.80 ± 0.03a	7.17 ± 0.03e	3.33 ± 0.03d	2.30 ± 0.03d	3.35 ± 0.03b	1.77 ± 0.03c	5.54 ± 0.03a
80:20	4.60 ± 0.03a	2.10 ± 0.03a	3.00 ± 0.03b	7.75 ± 0.03a	3.63 ± 0.03a	2.53 ± 0.03bc	3.38 ± 0.03a	1.89 ± 0.03b	5.01 ± 0.03b

± standard deviation; values with different superscripts along the same column are significantly different (p < 0.05)

100:0—100% fonio flour

95:5—95% fonio, 5% pigeon pea flour

90:10—90% fonio, 10% pigeon pea flour

85:15—85% fonio, 15% pigeon pea flour

80:20—80% fonio, 20% pigeon pea flour