Sample Lysine Histidine Threonine Arginine Valine Methionine Isoleucine Leucine Phenylalanine
*FAO/WHO 4.2 2.4 2.6 2.0 4.2 2.2 4.2 4.8 2.8
M0T0 3.7 ±  02 2.4 ±  04 4.1 ±  33 4.9 ±  01 5.5 ±  05 2.6 ±  02 3.9 ±  01 8.9 ±  06 5.0 ±  05
M1T1 3.7 ±  03 2.2 ±  03 3.6 ±  20 5.1 ±  05 4.9 ±  06 1.8 ±  03 3.6 ±  04 7.9 ±  04 5.2 ±  02
M2T1 3.8 ±  03 2.1 ±  06 3.1 ±  63 4.7 ±  04 4.2 ±  03 1.5 ±  04 3.5 ±  04 6.8 ±  03 4.1 ±  03
M3T1 4.0 ±  04 2.6 ±  03 5.9 ±  30 6.4 ±  03 5.9 ±  03 2.6 ±  95 4.5 ±  03 10.5 ±  03 5.6 ±  04
M1T2 4.0 ±  07 1.9 ±  05 3.4 ±  46 4.7 ±  05 4.5 ±  05 1.6 ±  06 3.2 ±  07 7.5 ±  04 4.6 ±  06
M2T2 4.5 ±  06 2.2 ±  06 3.8 ±  56 6.0 ±  03 5.7 ±  04 2.5 ±  03 3.7 ±  05 9.2 ±  02 5.0 ±  03
M3T2 4.4 ±  05 2.3 ±  06 4.9 ±  46 5.9 ±  02b 4.9 ±  06c 2.0 ±  01 4.4 ±  02 10.3 ±  03 4.8 ±  07
M1T3 3.6 ±  02 1.8 ±  04 2.9 ±  30 4.6 ±  07 4.0 ±  03 1.4 ±  04 2.8 ±  02 6.8 ±  03 3.9 ±  05
M2T3 3.9 ±  06 2.3 ±  02 4.3 ±  36 6.5 ±  06 5.7 ±  06 2.5 ±  04 3.8 ±  04 9.4 ±  06 5.4 ±  06
M3T3 4.2 ±  06 2.2 ±  03 5.0 ±  73 5.5 ±  02 5.0 ±  04 2.1 ±  03 3.4 ±  03 7.8 ±  03 5.4 ±  02
Mean 3.98 2.25 3.69 5.47 5.07 2.12 3.715 8.56 4.94
Key: M1=20% Moisture, M2=25% Moisture, M3=30% Moisture.T1=100°C, T2=120°C, T3=130°C, M0T0=Unextruded blend *FAO/WHO (1973) recommended pattern as cited by Aremu et al., (2006).
Table 4: Essential amino acids of the extruded and unextruded blends (g/100g crude protein)