Toros University Journal of Food Nutrition and Gastronomy, Год журнала: 2024, Номер 3(2), С. 101 - 112
Опубликована: Дек. 30, 2024
Most Africans, especially the people of Nigeria, are diagnosed for reduced muscles mass, slow metabolism, and low immunity due to consumption poor-quality proteins. In this research, an investigation on possibilities improving amino acid contents, protein value composites flours different blends acha, pigeon pea oyster mushroom was done. Four formulations were evaluated: sample A1P0M0 contained only while samples A75P20M5 75% 20% peas, 5% mushroom; A70P20M10 70% 10% mushroom, A65P20M15 65% peas 15% mushroom. For acids profile, Leucine levels increased from 9.40 % (A75P20M5) 10.01 (A65P20M15). Concentration essential acid, score based whole chicken egg as with threonine ranging 0.99 (A1P0M0) 1.13 Protein quality improved, 3.53 (sample A1P0M0) 3.83 A65P20M15) efficiency ratio. This study suggests best flour optimize nutritional quality, economic health benefit.
Язык: Английский