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