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Citation Information

Type Journal Article - Food chemistry
Title Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh
Volume 213
Publication (Day/Month/Year) 2016
Page numbers 83-89
URL https://www.ncbi.nlm.nih.gov/pubmed/27451158
Concentrations of standard amino acids were determined in the composite samples (representing 30
agro-ecological zones of Bangladesh) of six prioritized key dietary protein sources: Oryza sativa (rice),
Triticum aestivum (wheat flour), Lens culinaris (lentils), Pangusius pangusius (pangas), Labeo rohita (rohu)
and Oreochromis mossambicus (tilapia). Digestible indispensable amino acid scores (DIAAS) was
calculated using published data on amino acids’ digestibility to evaluate the protein quality of these
foods. Indispensable amino acid (IAA) contents (mg IAA/g protein), found to be highest in pangas (430)
and lowest in wheat (336), of all these analyzed foods exceeded the FAO recommended daily allowance
(277 mg IAA/g protein) and contributed on average 40% to total amino acid contents. Untruncated DIAAS
values ranged from 51% (lysine) in wheat to 106% (histidine) in pangas and distinguished pangas, rohu,
and tilapia containing ‘excellent quality’ protein (DIAAS > 100%) with potential to complement lower
quality protein of cereals, fruits, and vegetables.

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