Amino Acid Composition of Vegetables nd Fruits from the Philippines

M.  Dahinog,; E.d.  Rafols,; V.  Laspinas,; H.k.f.  Lau,; T.r.c.  Boyde,

Amino Acid Composition of Vegetables nd Fruits from the Philippines

M. Dahinog | E.d. Rafols | V. Laspinas | H.k.f. Lau | T.r.c. Boyde

Abstract:

Vegetables and fruits commonly eonsumed in the Philippines were analyzed for their amino acid composition. In all, thirty-three samples were pulverized, lyophilised and then were subjected to acid and alkaline hydrolyses. On the amino acid compositional basis, these foodstuffs would provide a balanced source of dietary protein in general, if supplemented by synthetic phenylalanine and methionine. The minimum amounts of proteins from these foodstuffs needed to provide sufficient essential amino acids to maintain nitrogen balance were computed. The quality of proteins was also estimated by their chemical scores. The significance of these results is discussed.

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