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

Clinical Phytoscience

International Journal of Phytomedicine and Phytotherapy

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

Parameters	100% Plantain	PCS	PSR	PSO	PSRO	Cerolina
HAAs (g/100 g protein)	37.52^d	38.76^c	39.18^b	39.43^a	39.19^b	36.55^e
PCAAs(g/100 g protein)	6.69^f	8.51^b	8.45^c	8.18^e	8.26^d	9.64^a
NCAAs(g/100 g protein)	33.76^a	30.33^b	30.22^d	30.24^c	30.22^d	30.04^f
ArAAs (g/100 g protein)	9.15^f	9.69^d	9.89^b	10.01^a	9.74^c	9.27^e
SCAA (g/100 g protein)	3.10^a	2.33^e	2.58^d	2.79^c	2.57^d	2.98^b
BCAA (g/100 g protein)	16.09^d	17.23^b	17.18^c	17.11^c	17.28^a	15.13^e
TEAA/TNEAA	0.54^b	0.61^a	0.61^a	0.61^a	0.61^a	0.59^a
PER (g/ 100 g)	2.42^d	2.68^a	2.22^e	2.58^c	2.67^a	2.63^b
EAAI (%)	62.84^f	67.79^d	68.31^c	68.38^b	76.31^a	67.59^e
P-BV (%)	54.11^f	62.19^d	62.76^c	62.83^b	71.48^a	61.98^e
NI (%)	11.32^d	11.14^f	11.29^e	13.40^c	14.83^a	3.85^b
ARG/LYS	1.24^b	1.20^c	1.19^c	1.24^b	1.20^c	1.44^a
LAAs	Histidine	Methionine	Methionine	Methionine	Methionine	Methionine
AAAs	Methionine	Arginine	Arginine	Arginine	Arginine	Arginine

Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05
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