Amino acids g/16N

BC1

    BC2

BC3

 BC4

 BC5

BC6

LYSINE

  3.40

3.50 

3.61

4.60

4.41

4.76

THREONINE

  3.83

3.74

4.01

4.90

4.81

4.97

VALINE

  4.74

4.60

5.14

5.53

5.03

5.61

METHIONINE

  2.86

2.75

2.94

3.48

3.15

3.57

ISOLEUCINE

  4.84

4.68

5.01

4.88

4.74

5.16

LEUCINE    

  7.68

7.57

7.87

9.14

8.94

9.38

TYROSINE

  5.26

5.06

5.31

6.27

6.16

6.48

PHENYLALANINE

  5.48

5.39

5.60

6.70

6.51

6.81

CYSTEINE

  1.99

1.93

2.10

2.53

2.48

2.67

TRYPTOPHAN

  1.57

1.36

1.67

2.61

2.45

2.70

HISTIDINE

  2.58

2.28

2.66

2.70

2.58

2.84
*Results are mean of Triplicate
BC1= 10% African Yam Bean flour: 75% Maize flour: 5% shrimp flour
BC2= 20% African Yam bean flour: 65% Maize flour: 5% shrimp flour
BC3= 30% African Yam Bean flour: 55% Maize flour: 5% shrimp flour
BC4= 10% African Yam Bean flour: 70% Maize flour: 10% shrimp flour
BC5= 20% African Yam Bean flour: 60% Maize flour: 10% shrimp flour
BC6= 30% African Yam Bean flour: 50% Maize flour: 10% shrimp flour
Table 6: Effect of enrichment on the amino acid profile of the cereal blends.