Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh

Amino acid profiles and anti-nutritional contents of traditionally consumed six wild vegetables

“…Similarly, Horanni et al 27 reported valine contents in some tea and tea products which varied from 0.01 to 1.09 mg/g DW. Tryptophan was detected only in M. perpusilla (0.12 mg/g) which is within the range of some tea and tea products (0.05 to 0.67 mg/g DW) reported by Horanni et al 27 In this study, cysteine was observed only in C. hirsuta (1.55 mg/g DW) which is similar to the results of rice (1.40 mg/g DW) and wheat flour (2.18 mg/g DW) reported by Shaheen et al 32 and also to different parts of Rubus amabilis (1.67 to 2.11 mg/g DW). 28 Besides EAA and NEAA, some other amino acids (non-protein amino acids) were also detected in the present study which is shown in Table 1.…”

“…Allium chinense (0.29 mg/g DW) and Allium macrostemon (0.21mg/g DW) 25 , radish (0.13 mg/g DW) 23 , Ageratum conyzoides (0.23 mg/g FW) and Cenchrus ciliaris (0.26 mg/g FW) 24 and some unifloral honeys which ranged from 0.01 to 0.32 mg/g. 29 On the other hand, the proline contents of current study are also found similar to that of some sea grasses such as Cymodocea serrulata (0.06 mg/g DW) and Halophila ovalis (1.1 mg/g DW) 31 and also comparable to rice (2.87 mg/g FW) 32 and Rubus amabilis (3.26 mg/g DW). 28 In this study, low level of arginine was detected only in C. sinensis (0.01 mg/g DW) which is comparable with the results of Rubus amabilis (0.04 mg/g DW) 28 , radish (0.01 mg/g DW) 23 , and Cenchrus ciliaris (0.02 mg/g DW).…”

“…Allium chinense (0.20 mg/g DW) and Allium macrostemon (0.14 mg/g DW) reported by He et al 25 and also comparable with free amino acid contents of various parts of Rubus amabilis (0.13 to 0.22 mg/g DW) reported by Caidan et al 28 Histidine plays an important role as the antioxidant in scavenging of free radicals and is also used for dealing with cardiovascular diseases. 34 In present study, isoleucine was found only in P. perfoliatum (0.12 mg/g DW) which is comparable to that of the free amino acids of Rubus amabilis (root, stem and fruits) that ranged from 0.01 to 0.42 mg/g DW reported by Caidan et al 28 and close to the results of Raphanus sativus growing in light and dark condition (0.05 mg/g and 0.18 mg/g DW) reported by Choi et al 23 The methionine was observed only in C. hirsuta (0.11 mg/g) and M. perpusilla (0.26 mg/g) in current study which is higher in comparison to the results of radish growing in different conditions (0.02 mg/g and 0.03 mg/g DW) 23 and also to the results of Allium chinense (0.03 mg/g DW) and Allium macrostemon (0.08 mg/g DW) reported by He et al 25 However, Shaheen et al 32 reported higher levels of methionine in rice (2.06 mg/g) and wheat flour (2.20 mg/g). Threonine was detected only one species viz.…”

Development of composite biscuits made from amadumbe (Colocasia esculenta L. Schott) and soybean (Glycine max L. Merrill) and investigation of their nutritional and organoleptic properties

“…The PDCAAS measures the quality of protein in terms of its available indispensable amino acid content and its digestibility (Dabbour and Takruri, 2002;Vilakati et al, 2015). The PDCAAS increased slightly with an increase in the percentage of FULL PAPER (Shaheen et al, 2016). Soya has been used elsewhere to improve protein digestibility and PDCAAS sorghum biscuits (Serrem et al, 2011).…”

Making Food Aid Fit-for-Purpose in the 21st Century: A Review of Recent Initiatives Improving the Nutritional Quality of Foods Used in Emergency and Development Programming

“…Whole animal products (such as dried skim milk) generally contain a greater inherent assortment, quantity, and digestibility of key proteins than plant products (eg, corn cereals). 19,20 However, when considered in isolation, proteins derived from animal sources (such as the milk-derived product whey protein concentrate) and those derived from plant sources (such as pea protein concentrate) can show comparable levels of digestibility in animal models. 21 Knowing how these protein components compare is important for crafting which proteins should theoretically be included in food aid products, but only to the extent that these theories bear out in the outcomes from research on the intended populations.…”