Research Article

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)ControlS1S2S3

Alanine (Ala)bcacab
Arginine (Arg)aaaa
Aspartic acid (Asp)baba
Cysteine (Cys)aaaa
Glutamic acid (Glu)d4.350 ± 0.043b4.20 ± 0.026c4.667 ± 0.045a
Glycine (Gly)aaaa
Histidine (His)bbaa
Isoleucine (Ileu)aaaa
Leucine (Leu)cabba
Lysine (Lys)bcab
Methionine (Met)aaa
Phenylalanine (Phe)abacbc
Proline (Pro)aababb
Serine (Ser)aabb
Threonine (Thr)aaaa
Tyrosine (Tyr)aaaa
Valine (Val)baba
BCAA (IIeu+Leu+Val)3.344d3.573b3.460c3.640a
AAA (Phe+Tyr)1.790c1.867a1.747d1.823b
Fischer’s ratio (BCAA/AAA)1.868c1.914b1.981a1.997a
BCAA to tyrosine ratio (BCAA/Tyr)5.10b5.254a5.014c5.127b

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