The values were presented as the mean ± standard deviation in
triplicate. AA: amino acid; AAS: amino acid score (mg of amino acid in 1
g of test protein/mg of amino acid in requirement pattern) × 100; EAA:
essential amino acid; TAA: total amino acid; R: roasting; S: steaming.
*WHO/FAO/UNU (2007) Expert Consultation Report for
adults.
a-g Means within a row with different letters were
significant difference of the AA composition between samples for each
amino acid (P <0.05).
A–F Means within a row with different letters were a
significant difference of the AAS between samples for each essential
amino acid (P <0.05)
Table2
Effect of steaming and roasting treatment on secondary structure of
protein in walnut kernel.