Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management

Ijarotimi, Oluwole Steve; Fatiregun, Monisola Rachael; Oluwajuyitan, Timilehin David

doi:10.1186/s42269-022-00725-z

Bulletin of the National Research Centre

Table 3 Amino acid profile (g/100 g protein) of therapeutic complementary foods

From: Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management

Samples	OG	P0	P1	P2	P3	*RV
Non-essential amino acids (NEAAs)
Glycine	4.67^b	5.71^a	3.69^e	4.18^d	4.33^c	–
Alanine	6.54^a	2.86^e	5.46^d	5.52^c	6.38^b	–
Serine	7.14^a	4.12^e	5.77^d	5.99^c	6.32^b	–
Proline	4.86^a	3.03^e	4.11^d	4.27^c	4.49^b	–
Aspartic	9.30^a	8.64^b	8.11^d	8.20^c	8.65^b	–
Cysteine	0.46^b	1.97^a	0.37^e	0.40^d	0.44^c	–
Glutamic	13.96^a	11.85^e	12.75^d	13.40^c	13.64^b	–
Threonine	4.46^a	4.42^b	3.54^d	3.60^c	3.40^e	–
Tyrosine	2.96^b	3.90^a	2.37^d	2.36^d	2.79^c	–
Arginine	4.23^b	6.91^a	3.97^d	4.12^c	4.13^c	–
ƩNEAAs	58.58^a	53.41^c	50.14^e	52.04^d	54.57^b	–
Essential amino acids (EAAs)
Phenylalanine	4.44^b	5.97^a	3.25^e	3.33^d	3.51^c	6.90
Histidine	1.89^b	2.82^a	1.84^c	1.84^c	1.86^c	1.00
Methionine	2.17^a	2.51^c	1.88^e	2.01^d	2.16^b	2.70
Threonine	4.46^a	4.42^b	3.54^d	3.60^c	3.40^e	3.70
Valine	4.23^a	3.59^c	3.22^e	3.52^d	3.82^b	3.80
Tryptophan	1.04^b	2.25^a	0.93^d	0.94^d	1.00^c	1.25
Isoleucine	3.51^b	3.59^a	3.17^e	3.31^d	3.44^c	3.10
Leucine	6.64^b	7.56^a	5.67^d	5.93^e	6.31^c	7.30
Lysine	4.48^a	4.45^b	3.57^d	3.84^c	3.84^c	6.40
ƩEAAs	28.40^b	32.74^a	23.53^e	24.72^d	25.94^c
Predicted nutritional qualities
TEAA + His + Arg/TAA%	44.82^b	54.43^a	44.63^c	44.66^c	43.88^d
TEAA/TAA%	37.78^b	43.13^a	36.74^d	36.89^c	36.44^e
TNEAA/TAA%	62.22^d	56.87^e	63.26^b	63.11^c	63.56^a
TSAA(Meth + Cys)	2.63^b	4.48^a	2.25^d	2.41^c	2.60^b
ArEAA (Phe + Tyr)	7.40^b	9.87^a	5.62^e	5.69^d	6.30^c
TEAA/TNEAA	0.61^b	0.76^a	0.58^c	0.59^c	0.57^c
PER (g/100 g)	2.19^b	2.63^a	1.81^e	1.90^d	1.96^c
EAAI (%)	62.03^b	72.69^a	52.94^e	59.85^c	56.72^d
P-BV (%)	55.91^b	67.53^a	46.00^e	53.53^c	50.13^d
Nutritional index (%)	4.79^e	12.70^a	8.96^d	9.77^b	9.17^c
Arginine/lysine	0.94^d	1.55^a	1.11^b	1.07^c	1.08^c
BCAAs	14.38^b	14.74^a	12.06^e	12.76^d	13.57^c

Mean values with the different superscript within the same row are significantly different from each other (p ≤ 0.05)
Keys: P0 = Full fat milk 30%, peanut 25%, soybean oil 15%, sugar 28%, mineral mix 2%, P1 = Orange-fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 30%, soybean oil 5%, sugar 10%, moringa leaves 2%); P2 = Soycake 15%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 15%, soybean oil 5%, sugar 10%, moringa leaves 2%; P3 = Soycake 30%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, soybean oil 5%, sugar 10%, moringa leaves 2%) and OG (100% sorghum); BCAAs = Branch chain amino acids (Valine + Isoleucine + leucine); P-BV = Predicted biological value; EAAI = Essential amino acid index; PER = Protein efficiency ratio; ArEAA = Aromatic amino acids (Phenylalanine + Tyrosine); TSAA = Sulphur containing amino acids (Methionine + Cysteine); *RV (WHO/FAO 2004)

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