# Effect of Processing Methods on Amino Acid and Fatty Acid Composition of _Parkia biglobosa_ Seeds
## 3 Results
### Nutritional Quality of the Fermented, Defatted, and Protein Isolates
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{6}{c}{**Non-Essential Amino Acids**} \\ \hline
**Amino acids** & FPB & DPB & PI & Mean & SD & CV\% \\ \hline
**Alanine** & 2.94 b & 4.32 a & 4.81 a & 4.02 & 0.97 & 24.13 \\
**Aspartic acid** & 6.90 b & 9.41 a & 10.40 a & 8.90 & 1.80 & 20.22 \\
**Serine** & 2.78 b & 3.71 a & 3.88 a & 3.46 & 0.59 & 17.05 \\
**Glutamic acid** & 11.0 b & 16.06 a & 17.27 a & 14.78 & 3.33 & 22.53 \\
**Total** & 23.62 b & 34.49 a & 35.37 a & 31.16 & 6.54 & 20.98 \\ \hline \multicolumn{6}{c}{**Conditionally essential amino acids**} \\ \hline
**Proline** & 3.22 b & 4.84 a & 4.86 a & 4.17 & 0.84 & 20.14 \\
**Glycine** & 3.38 b & 3.69 b & 4.81 a & 3.96 & 0.75 & 18.94 \\
**Arginine** & 3.49 b & 4.43 a & 4.59 a & 4.17 & 0.59 & 14.15 \\
**Cystine** & 0.19 c & 0.25 b & 0.50 a & 0.31 & 0.16 & 51.61 \\
**Tyrosine** & 4.46 c & 5.01 b & 6.02 a & 5.16 & 0.79 & 15.31 \\
**Total** & 14.74 b & 19.41 a & 19.59 a & 31.16 & 6.54 & 20.98 \\ \hline \multicolumn{6}{c}{**Essential amino acids**} \\ \hline Lysine & 5.36 b & 5.75 b & 8.44 a & 6.52 & 1.68 & 25.77 \\ Threonine & 2.31 b & 2.86 b & 3.44 a & 2.87 & 0.57 & 19.86 \\ Valine & 4.68 c & 5.89 b & 6.57 a & 5.71 & 0.96 & 16.81 \\ Methionine & 0.50 c & 0.69 b & 0.83 a & 0.67 & 0.17 & 25.37 \\ Isoleucine & 2.97 b & 4.35 a & 4.37 a & 3.90 & 0.80 & 20.51 \\ Leucine & 5.75 c & 7.10 b & 8.11 a & 6.99 & 1.18 & 16.88 \\ Phenylalanine & 4.81 c & 5.31 b & 6.16 a & 5.43 & 0.68 & 12.52 \\ Histidine & 1.98 c & 2.26 b & 3.69 a & 2.64 & 0.92 & 34.85 \\ Trptonhan & ND & ND & ND & ND & ND \\ Total & 28.36c & 34.93b & 40.89a & 34.73 & 6.27 & 18.05 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Amino acid compositions (mg/100 g protein) of fermented, defatted, and protein isolates of _Parkia biglobosa_ seeds. Different alphabet (a, b, c) showed a significant difference of \(p\) < 0.05. ND (not determined), SD (Standard deviation, CV % (coefficient of variation). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Amino Acids** & **FPB** & **DPB** & **PI** & **Mean** & **SD** & **CV\%** \\ \hline Total amino acid (TAA) & 66.72 b & 89.89 a & 94.79 a & 83.64 & 14.82 & 17.7 \\ \hline Total non-essential amino acid (TNEAA) & 34.87 b & 50.53 a & 49.31 a & 44.90 & 8.71 & 19.4 \\ \hline Total essential amino acid (TEAA) & 31.85 c & 39.36 b & 45.21 a & 38.74 & 6.60 & 17.0 \\ \hline Total essential amino acid (TEAA) & 29.87 b & 37.10 a & 41.31 a & 36.09 & 5.77 & 15.9 \\ \hline \% TNEAA & 44.77 b & 56.21 a & 52.29 a & 51.09 & 5.81 & 11.4 \\ \hline \% TEAA with His & 47.74 a & 43.79 a & 47.71 a & 46.41 & 2.27 & 4.9 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Concentration of essential, non-essential, acidic, neutral, sulphur, aromatic acid (mg/100 mg), protein efficient ratio (PER), biological value (BV), iso-electric point (Pi), Leu/Ile ratio, Leu/Ile difference in fermented, defatted, and protein isolates of _Parkia biglobosa_ seeds. Different alphabet (a, b, c) showed a significant difference of \(p\) < 0.05. SD (Standard deviation), CV% (coefficient of variation).