Studies on Nutritional Coefficient of Food (Part VI)

Nutritional Coefficientification of Amino Acids Content of Food and Calculation method of Protein Score

Abstract

1) The percentage ratio of amino acid contained in the food to the ideal amount per N 1g was calculated, and a list indicating the mutual balance of amino acid and the proteinscores was prepared.
2) The percentage ratio of amino acids contained in 100g foodstuff to the fundamental daily nutritional allowances was listed into the f_AAx-table.
This table off_AAx about amino acids is equivalent to the F. N. C. table previously reported.
3)K_AAx, i. e. the ratio of f_AAx. to f_prot, can indicate the irregularity in composition of amino acids in each food protein.
4) By applying the f_AAx-table, the protein scores of foodstuffs or cooked meals isgiven by the following equation: whereK_kN is a constant determined by Nitrogen constantN_xexclusively.
5) The error in protein score calculation following the equation was studied.
6) The value of f_AAx/f_prot, in the case of S_AAx=100is 100/K_kN, and its table corresponding to N_x was exemplified. In this case the protein score of food is always satisfied, so that K_AAxtable is useful.
An example of its application was given.