Table 3 The amino acid profile of chickpeas flour after processing
From: The potential use of chickpeas in development of infant follow-on formula
Amino acid | G | GB | FAO/WHO reference protein | |
|---|---|---|---|---|
(0.5–1 yr) | (1–2 yr) | |||
Histidine | 2.42 | 2.51 | 2 | 1.8 |
Isoleucine | 4.16 | 4.03 | 3.2 | 3.1 |
Leucine | 7.59 | 7.35 | 6.6 | 6.3 |
Lysine | 6.04 | 6.10 | 5.7 | 5.7 |
Threonine | 4.78 | 4.30 | 3.1 | 2.7 |
Valine | 4.98 | 4.90 | 4.3 | 4.2 |
Total aromatic amino acid | 8.60 | 8.44 | 5.2 | 4.6 |
Total sulphur amino acids | 4.64 | 4.74 | 2.8 | 2.6 |
Alanine | 4.59 | 4.47 | ||
Aspartic acid | 13.34 | 13.24 | ||
Cystine | 2.61 | 2.83 | ||
Glutamic acid | 18.51 | 18.95 | ||
Glycine | 4.01 | 3.87 | ||
Proline | 4.35 | 4.79 | ||
Serine | 5.22 | 5.23 | ||
Tyrosine | 3.00 | 2.83 | ||
Methionine | 2.03 | 1.91 | ||
Phenylanine | 5.61 | 5.61 | ||
Arginine | 6.81 | 6.92 | ||