*3.3. Amino Acid Composition and Scoring*

Histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), threonine (Thr), valine (Val), cysteine (Cys), tyrosine (Tyr), glycine (Gly), arginine (Arg), proline (Pro), aspartic acid (Asp), glutamic acid (Glu), alanine (Ala), and serine (Ser) were determined using ultra-performance liquid chromatography (Shimadzu Nexera 2.0, Kyoto, Japan), equipped with a PDA (at 260 nm, sampling rate of 20 points/s) and FL detector (Kyoto, Japan), that was preceded by acidic hydrolysis (110 ◦C, 23 h) [74]; meanwhile, sulfuric amino acids were prepared by oxidation (4 ◦C, 16 h) followed by acidic

hydrolysis (110 ◦C, 2.5 h) [75]. The results were expressed in g/16 g N (which is equivalent to g/100 g of protein).

The FAO recommended method was used to calculate the amino acid score (AAS) for adults [52]:

> AAS = essential amino acids contents in PJPC [%] recommended essential amino acids [%] .
