Nutritional value of middle eastern foodstuffs. IV.—Amino acid composition

Abstract

Abstract The amino acid composition of twenty‐six food items common in the Middle East has been determined by ion‐exchange chromatography. A pre‐oxidation procedure was used for the determination of cystine but was not found satisfactory for the determination of methionine. In addition to the amino acid composition the protein quality scores have been calculated by two methods and are reported together with the E/T ratios (the total essential amino acids per total nitrogen).