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Table 2 Amino acid profiles of cookies (mg/ 100 g)

From: In vitro antioxidants and anti-inflammatory potentials of high protein-fibre cookies produced from whole wheat, sweet potato, rice bran and peanut composite flour blends

Samples/Amino acids

WPRG 1

WPRG 2

WPRG 3

WWF

CWF

Average

 ± Std

#LSD (p < 0.05)

Aspartic acid

12.87

11.21

10.22

8.24

7.62

11.21

1.82

0.37

Threonine

2.92

2.89

2.23

2.04

2.53

2.89

0.35

1.00

Serine

4.44

4.54

4.85

4.38

4.34

4.54

0.76

0.33

Glutamic acid

12.01

13.30

11.41

11.34

10.52

13.30

2.09

1.00

Proline

2.78

2.31

2.41

2.00

2.10

2.31

0.31

1.00

Glycine

3.21

3.22

2.81

3.12

3.18

3.22

0.33

0.15

Alanine

2.52

2.76

2.18

2.57

2.58

2.76

0.36

1.00

Cystine

0.39

1.04

1.49

1.22

1.22

1.04

0.30

1.00

Valine

4.76

4.56

3.64

4.48

4.28

4.56

0.84

1.00

Methionine

2.62

2.56

2.91

2.94

2.14

2.56

0.39

1.00

Isoleucine

2.70

2.69

2.69

2.27

2.67

2.69

0.02

0.09

Leucine

3.91

4.00

3.15

3.40

3.48

4.00

0.69

1.00

Tyrosine

3.49

3.61

3.31

3.32

3.03

3.61

0.65

1.00

Phenylalanine

4.42

5.57

3.41

4.19

4.32

5.57

0.93

1.00

Histidine

3.72

3.75

3.49

3.29

3.40

3.75

0.66

1.00

Lysine

3.70

3.85

3.72

3.17

3.12

3.85

0.81

1.00

Arginine

2.88

3.03

2.19

2.28

2.61

3.03

0.19

1.00

Tryptophan

0.91

1.24

0.90

1.01

1.49

1.24

0.21

1.00

  1. Key: WPRG 1 = 56.25% Whole wheat + 18.75% Sweet potato + 5% Rice bran + 20% Peanut; WPRG 2 = 37.50% Whole wheat + 37.50% Sweet potato + 5% Rice bran + 20% Peanut; WPRG 3 = 18.75% Whole wheat + 56.25% Sweet potato + 5% Rice bran + 20% Peanut
  2. WWF Whole wheat flour, CWF Commercial wheat flour