Exploration of Foods and Foodomics

Table 4. Amino acid profile of sorghum-okara flakes.

Parameters	Samples (g/100 g)
Parameters	A	B	C	D	E
Essential amino acids
Histidine	0.60 ± 0.01^e	0.67 ± 0.01^d	0.72 ± 0.01^c	0.89 ± 0.01^b	1.06 ± 0.01^a
Isoleucine	0.87 ± 0.01^d	1.25 ± 0.07^c	1.45 ± 0.07^b	1.48 ± 0.01^b	1.64 ± 0.01^a
Leucine	1.75 ± 0.01^e	2.17 ± 0.01^d	2.21 ± 0.01^c	2.34 ± 0.01^b	2.46 ± 0.00^a
Lysine	2.49 ± 0.00^e	2.81 ± 0.01^d	3.05 ± 0.01^c	3.12 ± 0.00^b	3.22 ± 0.01^a
Methionine	0.52 ± 0.01^d	0.55 ± 0.00^c	0.65 ± 0.01^b	0.67 ± 0.01^b	1.01 ± 0.00^a
Phenylalanine	1.18 ± 0.01^d	1.54 ± 0.00^c	1.56 ± 0.01^c	1.74 ± 0.00^b	1.76 ± 0.01^a
Threonine	0.35 ± 0.00^e	1.05 ± 0.00^d	1.13 ± 0.01^c	1.25 ± 0.01^b	1.33 ± 0.01^a
Tryptophan	1.03 ± 0.01^d	1.44 ± 0.01^c	1.54 ± 0.01^b	1.55 ± 0.01^b	1.76 ± 0.00^a
Valine	1.26 ± 0.01^d	1.66 ± 0.02^c	1.76 ± 0.01^b	1.78 ± 0.01^b	2.05 ± 0.00^a
Non-essential amino acids
Alanine	0.63 ± 0.00^e	1.05 ± 0.01^d	1.13 ± 0.01^c	1.33 ± 0.01^b	1.45 ± 0.01^a
Arginine	0.37 ± 0.01^e	0.72 ± 0.01^d	0.81 ± 0.01^c	1.02 ± 0.01^b	1.16 ± 0.00^a
Aspartic acid	0.83 ± 0.00^e	1.28 ± 0.01^d	1.34 ± 0.00^c	1.41 ± 0.01^b	1.62 ± 0.01^a
Cysteine	0.22 ± 0.01^d	0.24 ± 0.01^d	0.36 ± 0.01^c	0.48 ± 0.01^b	0.54 ± 0.01^a
Glutamic acid	3.25 ± 0.07^d	3.62 ± 0.01^c	3.75 ± 0.01^b	3.76 ± 0.00^b	4.10 ± 0.00^a
Glycine	0.18 ± 0.00^e	0.23 ± 0.01^d	0.31 ± 0.01^c	0.36 ± 0.01^b	0.58 ± 0.01^a
Proline	1.73 ± 0.01^d	2.11 ± 0.01^c	2.13 ± 0.01^b	2.13 ± 0.01^b	2.49 ± 0.01^a
Serine	1.42 ± 0.01^e	1.81 ± 0.00^d	1.84 ± 0.00^c	2.03 ± 0.01^b	2.21 ± 0.00^a
Tyrosine	0.66 ± 0.01^e	1.11 ± 0.01^d	1.17 ± 0.01^c	1.23 ± 0.00^b	1.34 ± 0.00^a

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Values are means ± SD duplicate determinations. Values with different superscripts within the same row are significantly different (p < 0.05). Sample A: 100% white sorghum flour and 0% okara flour; sample B: 95% white sorghum flour and 5% okara flour; sample C: 90% white sorghum flour and 10% okara flour; sample D: 85% white sorghum flour and 15% okara flour; sample E: 80% white sorghum flour and 20% okara flour.

Declarations

Author contributions

CSN: Conceptualization, Supervision, Writing—original draft. SJI: Visualization, Writing—original draft. CMBT: Supervision, Writing—review & editing. EOO: Writing—review & editing. CFO: Writing—review & editing. CME: Visualization, Writing—review & editing. OSO: Writing—review & editing. JTM: Writing—review & editing. TAA: Writing—review & editing. All authors have read and approved the submitted manuscript.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

The sensory evaluation conducted in this study involved adult volunteer panelists, assessed commercially acceptable food products, and posed no health, psychological, or physical risk to participants. Therefore, formal ethical committee approval was not required according to institutional and national guidelines for minimal-risk food sensory studies.

Consent to participate

Informed consent to participation in the study was obtained from all participants.

Consent to publication

Not applicable.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

Not applicable.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

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