Table. 5 Protein contents and amino acid compositions of defatted flour, protein concentrate and isolate of Cirina butyrospermi expressed as g/100 g dry matter

Proteins

40.81 ± 0.20^c

65.62 ± 1.54^b

87.41 ± 0.24^a

Histidine

0.96 ± 0.52^a

1.56 ± 0.37^a

1.56 ± 0.11^a

Threonine

2.47 ± 0.19^b

3.62 ± 0.94^a

4.18 ± 0.98^a

Valine

0.36 ± 0.03^b

0.64 ± 0.1^a

0.55 ± 0.28^a

Methionine + cysteine

4.32 ± 0.33^c

5.46 ± 0.41^b

7.45 ± 0.56^a

Isoleucine

3.10 ± 0.15^b

5.34 ± 1.25^a

6.51 ± 0.58^a

Leucine

1.97 ± 0.18^c

2.15 ± 0.36^bc

4.24 ± 0.59^a

Lysine

5.38 ± 0.01^c

7.76 ± 0.10^b

10.22 ± 0.00^a

Phenylalanine + tyrosine

2.72 ± 0.00^a

1.75 ± 073^b

2.53 ± 0.35^ab

Tryptophan

ND

ND

ND

Aspartic acid + asparagine

3.04 ± 0.00^c

9.56 ± 0.00^b

11.51 ± 1.24^a

Glutamic acid + glutamine

4.38 ± 0.98^c

7.43 ± 0.93^b

10.81 ± 1.44^a

Serine

3.73 ± 0.84^b

3.35 ± 0.82^b

6.05 ± 0.42^a

Glycine

3.04 ± 1.48^c

6.45 ± 1.6^b

9.37 ± 0.66^a

Alanine

2.95 ± 1.08^b

7.42 ± 1.9^a

7.14 ± 0.69^a

Arginine

0.38 ± 0.05^c

0.78 ± 0.17^ab

1.08 ± 0.3^a

Proline

2.17 ± 0.97^b

2.40 ± 0.68^b

4.15 ± 0.44^a

Essential amino acids

21.29

28.26

37.23

Non-essential amino acids

19.68

37.39

50.12