International Journal of Food Science / 2019 / Article / Tab 6

Research Article

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

Table 6

Amino acids content of quinoa flour-based flat bread (g /100 g).

Amino Acids (%)Control5%10%15%20%25%30%

E. A. As

Threonine0.350.390.340.360.360.410.46

Valine0.570.640.460.480.460.630.65

Tyrosine0.460.470.430.420.430.500.51

Isoleucine0.440.450.400.400.400.480.50

Leucine0.810.840.760.750.740.880.91

Phenylalanine0.590.610.570.560.540.650.65

Histidine0.290.300.270.290.290.340.36

Lysine0.290.340.240.280.280.420.49

Cysteine0.340.290.250.250.200.370.30

Methionine0.180.220.190.200.190.240.25

NEA.As

Aspartic0.640.670.570.630.630.870.87

Serine0.460.600.510.520.510.530.66

Glutamic3.723.923.503.313.123.713.72

Glycine0.510.520.460.470.470.620.62

Alanine0.490.520.400.410.420.590.62

Arginine0.520.620.610.670.710.820.91

Proline1.411.441.311.231.201.311.30

EAAs: essential amino acids; NEAAs: non-essential amino acids, where blends: (control)=100% wheat flour.