Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value
Table 5
Amino acid profile of sago noodles fortification of prickly fish meal.
Amino acids
M0(%)
M2(%)
1 aspartic acid
0.15 ± 0.1a
0.50 ± 0.3b
1. Threonine
0.07 ± 0.3a
0.24 ± 0.1b
2. Serine
0.06 ± 0.4a
0.20 ± 0.2b
3. Glutamate
0.00 ± 0.6a
0.88 ± 0.13b
4. Glycine
0.08 ± 0.3a
0.26 ± 0.2b
5. Alanine
0.10 ± 0.2a
0.32 ± 0.3b
6. Valine
0.10 ± 0.4a
0.32 ± 0.5b
7. Methionine
0.24 ± 0.1a
0.72 ± 0.56b
8. Eleusine
0.07 ± 0.3a
0.24 ± 0.4b
9. Leucine
0.12 ± 0.34a
0.40 ± 0.3b
10. Tyrosine
0.02 ± 0.25a
0.08 ± 0.2b
11. Phenylalanine
0.05 ± 0.2a
0.18 ± 0.34b
12. Histidine
0.18 ± 0.15a
0.60 ± 0.2b
13. Lysine
0.12 ± 0.4a
0.58 ± 0.2b
14. Arginine
0.06 ± 0.3a
0.66 ± 0.6b
15. Total amino acids (%)
1.275 ± 0.24
6.18 ± 0.3
AA essential (%)
0.95 ± 0.27
3.60 ± 0.2
AA nonessential (%)
0.325 ± 0.35
2.58 ± 0.15
amino acids essential. Description: M0 (control), M2(fish meal 8%): the different letters within the same column represent significantly different values ().