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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

4.67b

5.71a

3.69e

4.18d

4.33c

Alanine

6.54a

2.86e

5.46d

5.52c

6.38b

Serine

7.14a

4.12e

5.77d

5.99c

6.32b

Proline

4.86a

3.03e

4.11d

4.27c

4.49b

Aspartic

9.30a

8.64b

8.11d

8.20c

8.65b

Cysteine

0.46b

1.97a

0.37e

0.40d

0.44c

Glutamic

13.96a

11.85e

12.75d

13.40c

13.64b

Threonine

4.46a

4.42b

3.54d

3.60c

3.40e

Tyrosine

2.96b

3.90a

2.37d

2.36d

2.79c

Arginine

4.23b

6.91a

3.97d

4.12c

4.13c

ƩNEAAs

58.58a

53.41c

50.14e

52.04d

54.57b

Essential amino acids (EAAs)

 

Phenylalanine

4.44b

5.97a

3.25e

3.33d

3.51c

6.90

Histidine

1.89b

2.82a

1.84c

1.84c

1.86c

1.00

Methionine

2.17a

2.51c

1.88e

2.01d

2.16b

2.70

Threonine

4.46a

4.42b

3.54d

3.60c

3.40e

3.70

Valine

4.23a

3.59c

3.22e

3.52d

3.82b

3.80

Tryptophan

1.04b

2.25a

0.93d

0.94d

1.00c

1.25

Isoleucine

3.51b

3.59a

3.17e

3.31d

3.44c

3.10

Leucine

6.64b

7.56a

5.67d

5.93e

6.31c

7.30

Lysine

4.48a

4.45b

3.57d

3.84c

3.84c

6.40

ƩEAAs

28.40b

32.74a

23.53e

24.72d

25.94c

 

Predicted nutritional qualities

 

TEAA + His + Arg/TAA%

44.82b

54.43a

44.63c

44.66c

43.88d

 

TEAA/TAA%

37.78b

43.13a

36.74d

36.89c

36.44e

 

TNEAA/TAA%

62.22d

56.87e

63.26b

63.11c

63.56a

 

TSAA(Meth + Cys)

2.63b

4.48a

2.25d

2.41c

2.60b

 

ArEAA (Phe + Tyr)

7.40b

9.87a

5.62e

5.69d

6.30c

 

TEAA/TNEAA

0.61b

0.76a

0.58c

0.59c

0.57c

 

PER (g/100 g)

2.19b

2.63a

1.81e

1.90d

1.96c

 

EAAI (%)

62.03b

72.69a

52.94e

59.85c

56.72d

 

P-BV (%)

55.91b

67.53a

46.00e

53.53c

50.13d

 

Nutritional index (%)

4.79e

12.70a

8.96d

9.77b

9.17c

 

Arginine/lysine

0.94d

1.55a

1.11b

1.07c

1.08c

 

BCAAs

14.38b

14.74a

12.06e

12.76d

13.57c

 
  1. Mean values with the different superscript within the same row are significantly different from each other (p ≤ 0.05)
  2. 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)