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Amino Acid Composition of Vegetables and Fruits from the Philippines

The Bulletin of Philippine Biochemical Society
​Volume 5 & 6, Issue 1, 1982 - 1983, Pages 31-39  
                                                          
Authors
M. Dahinog, Jr.*, E.D. Rafols**, V. Laspinas***, H.K.F. Lauǂ, and T.R.C. Boydeǂ 

*Dept. of Biochemistry, Davao Medical School, Davao City, Philippines
**Dept. of Biochemistry, Cebu Doctor's College of Medicine, Osmeña Blvd., Cebu City, Philippines
***Dept. of Biochemistry, Gullas College of Medicine, Mandaue City, Philippines 
​ǂDept. of Biochemistry, University of Hongkong, Sassoon Road, Hongkong

Abstract                
               Vegetables and fruits commonly consumed in the Philippines were analyzed for their amino acid composition. In all, thirty-three samples were pulverized, lyophilized and then were subjected to acid and alkaline hydrolyses. On the amino acid compositional basis, these foodstuffs would provide a balanced source of dietary protein in general, if supplemented by synthetic phenylalanine and methionine. The minimum amounts of proteins from these foodstuffs needed to provide sufficient essential amino acids to maintain nitrogen balance were computed. The quality of proteins was also estimated by their chemical scores. The significance of these results is discussed.

To cite this article
M. Dahinog, Jr., E.D. Rafols, V. Laspinas, H.K.F. Lau, and T.R.C. Boyde, Amino Acid Composition of Vegetables and Fruits from the Philippines, The Bulletin of Philippine Biochemical Society, Vol. 5 & 6, No. 1, 1982- 1983, pp. 31-39.  
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