Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Table 8

Amino acid contents, PER, and BV of breads fortified with skim milk and egg shell and oyster shell powders.

Amino acid	Bread
	Bread control 100% WF	Bread fortified with skim milk	Bread fortified with egg shell	Bread fortified with oyster shell
Isoleucine	1.92	3.71	2.11	2.45
Leucine	4.43	6.85	5.99	5.85
Lysine	1.56	2.66	1.98	1.79
Threonine	2.15	3.40	2.95	2.88
Tryptophan	0.79	1.29	0.89	0.87
Valine	2.55	3.69	2.88	2.70
Methionine	1.30	1.95	1.49	1.46
Phenylalanine	4.11	6.81	4.90	4.88
Histidine	1.84	3.77	2.33	2.20
Arginine	3.22	5.33	4.11	4.27
Tyrosine	2.80	4.09	3.99	3.77
Cystine	1.91	2.96	2.01	2.17
Proline	12.89	8.99	9.77	9.81
Alanine	2.21	4.27	3.66	3.51
Glutamic acid	27.99	35.96	30.11	29.66
Glycine	4.78	7.86	5.14	5.18
Aspartic acid	4.67	6.59	4.96	4.95
Serine	6.60	7.77	6.95	6.88
Total essential amino acids	18.81	30.63	23.20	22.88
Total nonessential amino acids	68.91	87.59	73.03	72.4
Total amino acids	87.72	110.45	96.23	95.28
BV	71.99	85.49	80.96	80.33
PER	2.09	3.38	2.95	2.89