Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit

Öz

Most Africans, especially the people of Nigeria, are diagnosed to be having reduced muscles mass, slow metabolism, and low immunity due to consumption of poor-quality proteins. In this research, an investigation on the possibilities of improving the amino acid contents, the protein value of composites flours of different blends of acha, pigeon pea and oyster mushroom was done. Four formulations were tested: Sample 101 contained only acha, while samples 102 contained 75% acha, 20% pigeon peas, and 5% mushroom; sample 103 contained 70% acha, 20% pigeon peas, and 10% mushroom, and sample 104 contained 65% acha, 20% pigeon peas and 15% mushroom. For amino acids profile, Leucine levels increased from 9.40 mg/L (102) to 10.01 mg/L (104). Concentration of essential amino acid, amino acid score based on whole chicken egg amino acid and essential amino acid score based on FAO/WHO (1973) standard increased as pigeon pea and oyster mushroom were increased with threonine ranging from 0.99 mg/L (101) to 1.13 mg/L (104). Protein quality improved, ranging from 3.53 mg/L (Sample 101) to 3.83 mg/L (Sample 104) for protein efficiency ratio. This study suggests best flour blends to optimize nutritional quality, economic and health benefit.

Anahtar Kelimeler

• Acha
• Mushroom
• Pigeon pea
• Protein quality

Kaynakça

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