Amino adds nutritional requirements

The chemical score is determined as follows. The contents of the indispensable amino adds of egg albumin (ovalbumin), which is used as a reference protein, and the food protein in question arc determined. Egg albumin is considered to be ideal and nutritionally complete The test requires several steps. The protein must be purified, hydrolyzed to the constituent amino acids, and then subjected to analysis using an amino acid analyzer. The values for each of the indispensable amino acids for ovalbumin and the test protein are then listed as shown in Table 8.14. The contents of the various amino acids in the two proteins are then compared. The amino acid in the test protein that is present in the low cst level, on a percentage basis, can be found by examining the table. This amino acid is called the limiting amino acid of the protein. The value of the percentage is the chemical score. Table S.14 indicates that the quantity of lysine in oat protein is 51% that in egg protein. Hence, the chemical score of oat protein is 51,... 

WHO (2002). Report of Joint WHO/FAO/UNU Expert Consultation, WHO Technical Report Series 935. Protein and Amino Add Requirements in Human Nutrition. WHO Press, Geneva. 

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