Table 2.

Amino acid composition, basic chemical composition, and caloric value of control, and low-carbohydrate bread enriched with 10% of pea protein powder.

Amino acids	Amount of amino acid (mg∙g−1)
	Control	10% of pea protein powder
Asparagine	32.1 ± 0.85*	36.5 ± 0.99**
Threonine	12.0 ± 0.25*	13.0 ± 0.30**
Serine	15.8 ± 0.71*	17.8 ± 0.68**
Glutamicacid	59.8 ± 1.39*	63.6 ± 1.10**
Proline	13.0 ± 0.37*	18.6 ± 0.38**
Glycine	15.2 ± 0.31*	16.1 ± 0.24*
Alanine	14.3 ± 0.46*	15.8 ± 0.61**
Cysteic acid	5.7 ± 0.23*	6.2 ± 0.30*
Valine	15.7 ± 0.44*	17.7 ± 0.46**
Methioninesulfone	5.5 ± 0.38*	5.73 ± 0.43*
Isoleucine	12.1 ± 0.31*	14.2 ± 0.39**
Leucine	20.5 ± 0.53*	23.3 ± 0.64**
Tyrosine	7.9 ± 0.19*	9.2 ± 0.21**
Phenylalanine	15.1 ± 0.41*	17.1 ± 0.48**
Histidine	7.4 ± 0.31*	8.4 ± 0.35*
Lysine	16.5 ± 0.42*	20.1 ± 0.41**
Arginine	26.1 ± 0.87*	31.3 ± 0.95**
Tryptophan	5.4 ± 0.32*	8.7 ± 0.41**
CSThre(%)	30	33
CSVal(%)	31	35
CSMet+Cyst(%)	32	34
CSIso(%)	30	36
CSLeu(%)	29	33
CSPhe+Tyr(%)	38	43
CSLys(%)	30	37
CSTryp(%)	54	87
EAAI (%)	34	40
Basic chemical composition, and calorificvalue
Protein (%)	14.66 ± 0.43*	17.14 ± 0.58**
Carbohydrates (%)	18.38 ± 0.32*	16.94 ± 0.41**
Fiber (%)	14.55 ± 0.68*	13.74 ± 0.49*
Fat (%)	3.26 ± 0.15*	3.33 ± 0.19*
Calorific value (kcal/100 g)	191	194

Mean values followed by the same number of * within the same row are not significantly(α = 0.05) different.