Table 4.
Amino acid profile of different protein sources compared with Moringa leaf powder.
| Source | Animal-derived sources | Plant-derived Sources | MLP∗ | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Egg | CB | Rui fish | Pangas fish | Tilapia fish | SB | Rice | WF | ||
| Essential amino acids (g/100 g of dry matter) | |||||||||
| Histidine | 2.4 | 4.5 | 0.63 | 0.54 | 0.32 | 2.6 | 0.15 | 0.23 | 2.2 |
| Isoleucine | 6.6 | 3.24 | 0.76 | 0.62 | 0.76 | 5.3 | 0.23 | 0.31 | 4.8 |
| Leucine | 8.8 | 6.4 | 1.43 | 1.14 | 1.49 | 7.7 | 0.50 | 0.69 | 9.2 |
| Lysine | 5.3 | 7.9 | 1.58 | 1.25 | 1.60 | 6.4 | 0.23 | 0.28 | 5.6 |
| Methionine | 3.2 | 2.5 | 0.63 | 0.56 | 0.68 | 1.3 | 0.21 | 0.22 | 1.8 |
| Phenyl-alanine | 5.8 | 3.2 | 0.83 | 0.63 | 0.82 | 5.0 | 0.35 | 0.48 | 6.2 |
| Threonine | 5.0 | 3.7 | 0.87 | 0.68 | 0.9 | 4.0 | 0.22 | 0.30 | 4.2 |
| Tryptophan | 1.7 | — | 0.31 | 0.23 | 0.3 | 1.4 | 0.05 | 0.12 | — |
| Valine | 7.2 | 3.46 | 0.98 | 0.76 | 0.94 | 5.3 | 0.37 | 0.45 | 5.4 |
| Nonessential amino acids (g/100 g of dry matter) | |||||||||
| Tyrosine | 4.2 | 3.65 | 0.54 | 0.47 | 0.61 | 3.7 | 0.24 | 0.27 | 4.0 |
| Alanine | — | 4.7 | 2.19 | 1.63 | 2.22 | 5.0 | 0.57 | 0.56 | 6.3 |
| Arginine | 6.2 | 5.8 | 1.24 | 0.99 | 1.28 | 7.4 | 0.48 | 0.44 | 7.4 |
| Asparagine | 11.0 | 7.8 | — | — | — | 1.3 | — | — | — |
| Glutamic acid | 12.6 | 11.2 | 3.46 | 2.58 | 3.5 | 19.0 | 1.30 | 3.54 | 10.7 |
| Glycine | 4.2 | 3.4 | 1.36 | 2.58 | 3.49 | 4.5 | 0.29 | 0.41 | 5.3 |
| Proline | 4.2 | 3.2 | 0.99 | 0.75 | 0.89 | 5.3 | 0.27 | 1.07 | 2.9 |
| Serine | 6.9 | 3.4 | 0.80 | 0.63 | 0.81 | 5.8 | 0.32 | 0.51 | 4.1 |
| Cystine | 2.3 | 1.1 | 0.13 | 0.14 | 0.15 | 1.9 | 0.14 | 0.22 | 0.6 |
CB: chicken breast; SB: soybean; WF: wheat flour; MLP: Moringa leaf powder. ∗Amino acid profile of Moringa dried powder was analyzed at the Institute of Technology Transfer and Innovation (ITTI), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka.