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International Journal of Phytomedicine and Phytotherapy

Table 3 Predicted nutritional qualities of plantain, soycake, rice bran and oat bran flour and control sample

From: Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Parameters

100% Plantain

PCS

PSR

PSO

PSRO

Cerolina

HAAs (g/100 g protein)

37.52d

38.76c

39.18b

39.43a

39.19b

36.55e

PCAAs(g/100 g protein)

6.69f

8.51b

8.45c

8.18e

8.26d

9.64a

NCAAs(g/100 g protein)

33.76a

30.33b

30.22d

30.24c

30.22d

30.04f

ArAAs (g/100 g protein)

9.15f

9.69d

9.89b

10.01a

9.74c

9.27e

SCAA (g/100 g protein)

3.10a

2.33e

2.58d

2.79c

2.57d

2.98b

BCAA (g/100 g protein)

16.09d

17.23b

17.18c

17.11c

17.28a

15.13e

TEAA/TNEAA

0.54b

0.61a

0.61a

0.61a

0.61a

0.59a

PER (g/ 100 g)

2.42d

2.68a

2.22e

2.58c

2.67a

2.63b

EAAI (%)

62.84f

67.79d

68.31c

68.38b

76.31a

67.59e

P-BV (%)

54.11f

62.19d

62.76c

62.83b

71.48a

61.98e

NI (%)

11.32d

11.14f

11.29e

13.40c

14.83a

3.85b

ARG/LYS

1.24b

1.20c

1.19c

1.24b

1.20c

1.44a

LAAs

Histidine

Methionine

Methionine

Methionine

Methionine

Methionine

AAAs

Methionine

Arginine

Arginine

Arginine

Arginine

Arginine

  1. Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05
  2. Key: 100% Plantain flour; PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); Cerolina: a commercial flour meal. HAAs Hydrophobic amino acids, PCAAs Positively charged amino acids, NCAAs Negatively charged amino acids, ArAAs Aromatic amino acids, SAAs Sulphur containing amino acids, BCAAs Branch chain amino acids, EAAs Essential amino acids, NEAAs Non-essential amino acids, ARG/LYS Arginine/ lysine ratio, PER Protein efficiency ratio, P-BV Predicted biological value, NI Nitrogen index, LAAs Limiting Amino Acids, AAAs Abundant amino acids