Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder
Table 4
Amino acid content of developed ready-to-cook mixed dal powder samples (g/100 g powder).
Amino acids (AAs)
Control
S1
S2
S3
Alanine (Ala)
bc
a
c
ab
Arginine (Arg)
a
a
a
a
Aspartic acid (Asp)
b
a
b
a
Cysteine (Cys)
a
a
a
a
Glutamic acid (Glu)
d
4.350 ± 0.043b
4.20 ± 0.026c
4.667 ± 0.045a
Glycine (Gly)
a
a
a
a
Histidine (His)
b
b
a
a
Isoleucine (Ileu)
a
a
a
a
Leucine (Leu)
c
ab
b
a
Lysine (Lys)
b
c
a
b
Methionine (Met)
a
a
a
Phenylalanine (Phe)
ab
a
c
bc
Proline (Pro)
a
ab
ab
b
Serine (Ser)
a
a
b
b
Threonine (Thr)
a
a
a
a
Tyrosine (Tyr)
a
a
a
a
Valine (Val)
b
a
b
a
BCAA (IIeu+Leu+Val)
3.344d
3.573b
3.460c
3.640a
AAA (Phe+Tyr)
1.790c
1.867a
1.747d
1.823b
Fischer’s ratio (BCAA/AAA)
1.868c
1.914b
1.981a
1.997a
BCAA to tyrosine ratio (BCAA/Tyr)
5.10b
5.254a
5.014c
5.127b
;;; and . Data are the deviations (). Different superscripts letters in columns indicate statistical differences (). BCAA= branched chain amino acids; AAA: aromatic amino acids.