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 (%)	Control	5%	10%	15%	20%	25%	30%
E. A. As
Threonine	0.35	0.39	0.34	0.36	0.36	0.41	0.46
Valine	0.57	0.64	0.46	0.48	0.46	0.63	0.65
Tyrosine	0.46	0.47	0.43	0.42	0.43	0.50	0.51
Isoleucine	0.44	0.45	0.40	0.40	0.40	0.48	0.50
Leucine	0.81	0.84	0.76	0.75	0.74	0.88	0.91
Phenylalanine	0.59	0.61	0.57	0.56	0.54	0.65	0.65
Histidine	0.29	0.30	0.27	0.29	0.29	0.34	0.36
Lysine	0.29	0.34	0.24	0.28	0.28	0.42	0.49
Cysteine	0.34	0.29	0.25	0.25	0.20	0.37	0.30
Methionine	0.18	0.22	0.19	0.20	0.19	0.24	0.25
NEA.As
Aspartic	0.64	0.67	0.57	0.63	0.63	0.87	0.87
Serine	0.46	0.60	0.51	0.52	0.51	0.53	0.66
Glutamic	3.72	3.92	3.50	3.31	3.12	3.71	3.72
Glycine	0.51	0.52	0.46	0.47	0.47	0.62	0.62
Alanine	0.49	0.52	0.40	0.41	0.42	0.59	0.62
Arginine	0.52	0.62	0.61	0.67	0.71	0.82	0.91
Proline	1.41	1.44	1.31	1.23	1.20	1.31	1.30

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