Chemical and Biological Technologies in Agriculture

Table 3 Computation of A/E ratio of apricot, peach and mango kernel flours compared with FAO (1985)

From: Amino acid profile, physico-chemical properties and fatty acids composition of some fruit seed kernels after detoxification

Essential amino acids	A/E ratio			FAO (1985)
Essential amino acids	Apricot	Peach	Mango	School child Adult
Isoleucine	120.15 ± 0.91^A	120.23 ± 1.28^A	118.76 ± 0.78^A	126	117
Leucine	230.60 ± 0.77^A	229.64 ± 2.03^A	223.80 ± 0.79^B	198	171
Lysine	106.99 ± 0.57^B	96.34 ± 0.69^B	123.42 ± 1.06^A	198	144
Methionine	30.12 ± 0.74^B	29.87 ± 0.89^B	54.85 ± 1.71^A	99	153
Phenylalanine	194.94 ± 0.80^A	185.21 ± 0.21^B	146.18 ± 0.99^C	99	171
Threonine	104.91 ± 0.53^C	113.89 ± 0.92^B	118.76 ± 1.45^A	126	81
Tryptophan	45.36 ± 0.90^B	57.13 ± 0.85^A	45.25 ± 1.20^B	40	45
Valine	166.89 ± 0.48^B	167.66 ± 0.00^AB	168.95 ± 1.17^A	112	117

Values are the mean of triplicate determinations with standard division
The different letters at the row means significant differences at (p ≤ 0.05) and the same letters means no significant differences

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