Journals
Publish with us
Publishing partnerships
About us
Blog
Journal of Food Processing and Preservation
Journal overview
For authors
For reviewers
For editors
Table of Contents
Special Issues
Journal of Food Processing and Preservation
/
2023
/
Article
/
Tab 5
/
Research Article
Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder
Table 5
Essential amino acid (EAAs) composition (mg/g protein) against the recommended [
50
] and 2013 amino acid scoring patterns for human requirements in mg/kg of body mass.
Amino acids
FAO scoring pattern (age groups)
Samples
Young child [
50
]
Adult [
51
]
Control
S
1
S
2
S
3
Histidine
66
16
25.89
25.26
28.18
27.49
Isoleucine
95
30
32.61
31.35
35.57
32.48
Leucine
198
61
69.66
73.11
72.41
74.17
Lysine
83
48
65.88
67.44
68.93
61.86
Methionine+Cysteine
183
23
23.21
23.24
24.04
24.27
Phenylalanine+Tyrosine
88
41
75.12
75.71
72.41
73.37
Threonine
103
25
38.06
36.37
35.35
33.93
Tryptophan
29
6.6
—
—
—
—
Valine
130
40
38.06
40.43
37.43
39.84
l;
;
;
and
.