Diversity of amino acids composition in cereals
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Date
2022-04-07
Authors
Tomičić, Zorica 
Pezo, Lato
Spasevski, Nedeljka
Lazarević, Jasmina
Čabarkapa, Ivana
Tomičić, Ružica
Journal Title
Journal ISSN
Volume Title
Publisher
Food and Feed Research
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.
Description
Keywords
essential amino acids, non-essential amino acids, chemical composition, nutritional profiling, dietary reference intakes
Citation
Tomičić Z., Pezo L., Spasevski N., Lazarević J., Čabarkapa I., Tomičić R. (2022). Diversity of amino acids composition in cereals. Food and Feed Research, 49 (1), 11-22. doi: 10.5937/ffr0-34322