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 ± 0.1^a	0.50 ± 0.3^b
1. Threonine	0.07 ± 0.3^a	0.24 ± 0.1^b
2. Serine	0.06 ± 0.4^a	0.20 ± 0.2^b
3. Glutamate	0.00 ± 0.6^a	0.88 ± 0.13^b
4. Glycine	0.08 ± 0.3^a	0.26 ± 0.2^b
5. Alanine	0.10 ± 0.2^a	0.32 ± 0.3^b
6. Valine	0.10 ± 0.4^a	0.32 ± 0.5^b
7. Methionine	0.24 ± 0.1^a	0.72 ± 0.56^b
8. Eleusine	0.07 ± 0.3^a	0.24 ± 0.4^b
9. Leucine	0.12 ± 0.34^a	0.40 ± 0.3^b
10. Tyrosine	0.02 ± 0.25^a	0.08 ± 0.2^b
11. Phenylalanine	0.05 ± 0.2^a	0.18 ± 0.34^b
12. Histidine	0.18 ± 0.15^a	0.60 ± 0.2^b
13. Lysine	0.12 ± 0.4^a	0.58 ± 0.2^b
14. Arginine	0.06 ± 0.3^a	0.66 ± 0.6^b
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 ().