Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/99728
Title: Protein contents, amino acid compositions and nitrogen-to-protein conversion factors for Cassava roots
Authors: Yeoh, H.-H. 
Truong, V.-D.
Keywords: Amino acid composition
Cassava
Manihot esculenta Crantz
Nitrogen-to-protein conversion factors
Protein content
Issue Date: 1996
Source: Yeoh, H.-H.,Truong, V.-D. (1996). Protein contents, amino acid compositions and nitrogen-to-protein conversion factors for Cassava roots. Journal of the Science of Food and Agriculture 70 (1) : 51-54. ScholarBank@NUS Repository.
Abstract: Root protein contents of 15 cassava varieties (Manihot esculenta Crantz) ranged from 5 to 19 g kg-1 dry matter. Intervarietal differences in amino acid profiles of cassava roots were evident. Differences in the levels of aspartic acid, glutamic acid and arginine were most notable. The nitrogen-to-protein conversion factors (kAA) based on nitrogen recovered from total amino acid analyses including ammonia ranged from 4.75 to 5.87, showing that the traditional conversion factor of 6.25 was not valid for cassava root proteins. Conversion factors (kP) for 15 cassava varieties based on Kjeldahl nitrogen ranged from 2.49 to 3.67. Therefore an average kP value of 3.24 + 0.31 may provide a better estimate of the protein content in cassava roots. © 1996 SCI. Printed in Great Britain.
Source Title: Journal of the Science of Food and Agriculture
URI: http://scholarbank.nus.edu.sg/handle/10635/99728
ISSN: 00225142
Appears in Collections:Staff Publications

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