Abstract
Amino acid score corrected for true digestibility of individual amino acids /as determined by the rat balance method/ has been described as “available amino acid score”. Available amino acid scores have been calculated for 7 protein sources /casein, egg white, beef, soy assay protein, pea flour, rapeseed protein concentrate and whole wheat flour/ and their 10 mixtures. Available amino acid scores for the 17 foods were similar to their relative net protein ratio /RNPR/ values and the positive correlation between available amino acid score and RNPR was highly significant /r=0.92/. Available amino acid score is a simple and quantitative measure of protein quality.
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