Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)

Table 3

Amino acid profile of Kabau on different conventional processing techniques.

Amino acid	Amino acid concentration of Kabau (mg/100 g protein DW)
	Raw	Steam blanching	Boiling	Frying
Essential amino acid
Arginine	^a	^b	^b	^c
Threonine	^a	^b	^c	^d
Methionine	^a	^b	^b	^c
Phenylalanine	^a	^b	^b	^c
Isoleucine	^a	^b	^b	^c
Leucine	^a	^b	^c	^d
Lysine	^a	^b	^bc	^c
Valine	^a	^b	^b	^c
Total	45.19	35.48	34.30	23.34
Nonessential amino acid
Aspartic acid	^a	^c	^b	^d
Glutamic acid	^a	^c	^b	^d
Tyrosine	^a	^c	^b	^d
Glycine	^a	^b	^b	^b
Alanine	^a	^a	^b	^c
Serine	^a	^c	^b	^d
Histidine	^a	^b	^b	^c
Total	62.81	48.81	52.44	39.73
Total (essential amino acid and nonessential amino acid)	108.00	84.29	86.74	63.07

Data are presented as the (). Mean values with different superscript letters in the same line indicate a significant difference ().