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 ± 0.043^b	4.20 ± 0.026^c	4.667 ± 0.045^a
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)	3.344^d	3.573^b	3.460^c	3.640^a
AAA (Phe+Tyr)	1.790^c	1.867^a	1.747^d	1.823^b
Fischer’s ratio (BCAA/AAA)	1.868^c	1.914^b	1.981^a	1.997^a
BCAA to tyrosine ratio (BCAA/Tyr)	5.10^b	5.254^a	5.014^c	5.127^b

; ; ; and . Data are the deviations (). Different superscripts letters in columns indicate statistical differences (). BCAA= branched chain amino acids; AAA: aromatic amino acids.