Research Article
Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria
Table 6
Classification of amino acid composition (mg/100 g protein) of two varieties of ginger (Zingiber Officinale).
| Amino acids | White type | Yellow type |
| Total amino acid (TAA) | 36.08 | 32.46 | Total nonessential amino acid (TNEAA) | 18.40 | 13.15 | % TNEAA | 50.99 | 40.51 | Total essential amino acid (TEAA) | 17.68 | 19.31 | % TEAA | 49.00 | 59.49 | Essential aliphatic amino acid (EAAA) | 7.47 | 9.01 | Essential aromatic amino acid (EArAA) | 1.89 | 2.74 | Total neutral amino acids (TNAA) | 15.71 | 13.67 | % TNAA | 48.39 | 42.11 | Total acidic amino acid (TAAA) | 8.66 | 6.74 | % TAAA | 26.68 | 20.76 | Total basic amino acid (TBAA) | 5.88 | 4.77 | % TBAA | 15.28 | 14.69 | Total sulphur amino acid (TSAA) | 1.03 | 0.93 | % Cysteine in TSAA | 44.66 | 49.46 |
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