Abstract
The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acids, notably lysine. The aim of this study was to analyze the chemical composition and amino acid profiles of different cereals that are important for nutritional purposes in human diet. The content of protein, moisture and crude fat in cereals varied significantly from 7.83 to 13.22%, 11.45 to 13.80%, and from 1.67 to 6.35%, respectively. The obtained results showed that oat had the highest contents of crude protein (13.22%), crude fat (6.35%) and crude cellulose (9.42%) compared to other cereals. Significant (p < 0.05) variation existed in the content of essential and nonessential amino acids among samples with the highest level in oat and wheat. Essential amino acids accounted for one-third of the total amino acids in the tested cereals. Glutamic acid was found to be the most abundant amino acid. It could be concluded that the amino acid composition of oat is the most favorable among cereals due to its high protein content and the content of lysine which can be found in limited amounts in most of the cereals.
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
Centre for Evaluation in Education and Science (CEON/CEES)
Reference33 articles.
1. Analytical Communities (A.O.A.C.) (1998). Official Methods of Analysis (16th ed.). Gaithersburg, MD, USA;
2. Bandegan, A., Golian, A., Kiarie, E., Payne, R. L., Crow, G. H., Guenter, W., & Nyachoti, C. M. (2011). Standardized ileal amino acid digestibility in wheat, barley, pea and flaxseed for broiler chickens. Canadian Journal of Animal Science, 91(1), 103-111. https://doi.org/10.4141/CJAS10076;
3. Blachier, F., Blais, A., Elango, R., Saito, K., Shimomura, Y., Kadowaki, M., & Matsumoto, H. (2021). Tolerable amounts of amino acids for human supplementation: summary and lessons from published peer-reviewed studies. Amino Acids, 53, 1313-1328;
4. Boye, J., Wijesinha-Bettoni, R., & Burlingame, B. (2012). Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. British Journal of Nutrition, 108(2), 183-211. https://doi.org/10.1017/S0007114512002309;
5. Caire-Juvera, G., Vázquez-Ortiz, F. A., & Grijalva-Haro, M. I. (2013). Amino acid composition, score and in vitro protein digestibility of foods commonly consumed in Northwest Mexico. Nutrición Hospitalaria, 28(2), 365-371. https://doi.org/10.3305/nh.2013.28.2.6219;
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献