## 3 Results and Discussion
### Amino Acids Profile
\begin{table}
\begin{tabular}{c c c c c c c} \hline  & _C. reinhardtii_ & **EAAS** & _Chlorella_ & **EAAS** & _Spirulina_ & **EAAS** & \(\dagger\)**FAO/WHO/UNU** \\ \hline Cyst & 12.7 \(\pm\) 0.8 \({}^{\text{c}}\) & - & 21.6 \(\pm\) 0.5 \({}^{\text{a}}\) & & 15.4 \(\pm\) 0.1 \({}^{\text{b}}\) & & - \\ Asp A & 100.5 \(\pm\) 0.7 \({}^{\text{b}}\) & & 99.1 \(\pm\) 0.1 \({}^{\text{c}}\) & & 103.5 \(\pm\) 0.1 \({}^{\text{a}}\) & & - \\ \({}^{\text{*}}\) Met & 26.8 \(\pm\) 0.3 \({}^{\text{a}}\) & \(\ddagger\) 1.6 & 26.3 \(\pm\) 0.1 \({}^{\text{b}}\) & \(\ddagger\) 1.5 & 25.2 \(\pm\) 0.2 \({}^{\text{c}}\) & \(\ddagger\) 1.5 & 1 25 \\ \({}^{\text{*}}\)Thr & 52.8 \(\pm\) 0.3 \({}^{\text{a}}\) & 1.6 & 49.3 \(\pm\) 0.4 \({}^{\text{b}}\) & 1.5 & 49.6 \(\pm\) 0.3 \({}^{\text{b}}\) & 1.5 & 34 \\ Ser & 44.9 \(\pm\) 0.7 \({}^{\text{b}}\) & & 42.6 \(\pm\) 0.3 \({}^{\text{c}}\) & & 50.1 \(\pm\) 0.8 \({}^{\text{a}}\) & & - \\ Glu A & 112.8 \(\pm\) 0.4 \({}^{\text{c}}\) & & 120.7 \(\pm\) 0.2 \({}^{\text{b}}\) & & 137.7 \(\pm\) 0.3 \({}^{\text{a}}\) & & - \\ Gly & 59.5 \(\pm\) 0.8 \({}^{\text{a}}\) & & 58.3 \(\pm\) 0.2 \({}^{\text{a}}\) & & 49 \(\pm\) 0.2 \({}^{\text{b}}\) & & - \\ Ala & 79.5 \(\pm\) 1.3 \({}^{\text{a}}\) & & 77.1 \(\pm\) 0.3 \({}^{\text{b}}\) & & 73 \(\pm\) 0.2 \({}^{\text{c}}\) & & - \\ \({}^{\text{*}}\) Val & 63 \(\pm\) 1.1 \({}^{\text{b}}\) & 1.8 & 66.5 \(\pm\) 0.7 \({}^{\text{a}}\) & 1.9 & 66.3 \(\pm\) 0.6 \({}^{\text{a}}\) & 1.9 & 35 \\ \({}^{\text{*}}\) Iso & 45.5 \(\pm\) 0.8 \({}^{\text{b}}\) & 1.6 & 43 \(\pm\) 0.5 \({}^{\text{c}}\) & 1.5 & 58.3 \(\pm\) 0.7 \({}^{\text{a}}\) & 2.1 & 28 \\ \({}^{\text{*}}\) Leu & 105.5 \(\pm\) 1.1 \({}^{\text{a}}\) & 1.6 & 100.9 \(\pm\) 0.5 \({}^{\text{b}}\) & 1.5 & 96.7 \(\pm\) 0.2 \({}^{\text{c}}\) & 1.5 & 66 \\ Tyr & 33.4 \(\pm\) 1.5 \({}^{\text{c}}\) & & 36 \(\pm\) 0.4 \({}^{\text{b}}\) & & 41 \(\pm\) 0.3 \({}^{\text{a}}\) & & - \\ \({}^{\text{*}}\) Phe & 63.1 \(\pm\) 1.1 \({}^{\text{a}}\) & \(\lx@sectionsign\) 1.5 & 56.7 \(\pm\) 0.1 \({}^{\text{b}}\) & \(\lx@sectionsign\) 1.5 & 49.3 \(\pm\) 0.4 \({}^{\text{c}}\) & \(\lx@sectionsign\) 1.4 & \(\lx@sectionsign\) 63 \\ \({}^{\text{*}}\) Lys & 55.6 \(\pm\) 0.6 \({}^{\text{b}}\) & 1.0 & 68.7 \(\pm\) 0.9 \({}^{\text{a}}\) & 1.2 & 47.9 \(\pm\) 0.4 \({}^{\text{c}}\) & 0.8 & 58 \\ His & 20.6 \(\pm\) 0.3 \({}^{\text{b}}\) & & 21.3 \(\pm\) 0.2 \({}^{\text{a}}\) & & 16.6 \(\pm\) 0.1 \({}^{\text{c}}\) & & - \\ Arg & 62.5 \(\pm\) 0.1 \({}^{\text{c}}\) & & 63.9 \(\pm\) 0.3 \({}^{\text{b}}\) & & 71.9 \(\pm\) 0.2 \({}^{\text{a}}\) & & - \\ Pro & 61.4 \(\pm\) 7.9 \({}^{\text{a}}\) & & 48 \(\pm\) 2.7 \({}^{\text{b}}\) & & 48.3 \(\pm\) 1.1 \({}^{\text{b}}\) & & - \\ \({}^{\text{*}}\) Trp & ND & ND & ND & ND & - \\ \(\sum_{\text{EAAA}}\) & 458.4 \({}^{\text{b}}\) & & 468.9 \({}^{\text{a}}\) & 449.8 \({}^{\text{b}}\) & & - \\ EAAS & 1.49 & 1.55 & 1.48 & & - \\ \hline \end{tabular}
\end{table} 
Table 1: Amino acids composition of _C. reinhardtii_, _Spirulina_ and _Chlorella_, expressed as mg/g DW. trend of most microalgae protein to have tryptophan and lysine as limiting amino acids [47]. Among the essential amino acids, leucine exhibited the highest content in the three species. Glutamic acid was the most dominant amino acid in the three species. They comprised of high concentrations of glutamic acid, ranging between 120 to 137 mg/g (Table 1). Glutamic acid contributes to the fifth flavour \"Umami\" or \"Savoury\", and increasing attention is being paid to its natural sources, such as microalgae, which contain high amounts of glutamic acid [31].