Exploration of Foods and Foodomics

Table 5

Predicted nutritional indices for GF oat-based wraps filled with beef (GF_W_B), chicken (GF_W_C), fish (GF_W_F), PWL (GF_W_PWL), and SWP (GF_W_SWP)

Predicted indices	GF_W_B	GF_W_C	GF_W_F	GF_W_PWL	GF_W_SWP
TEAA	34.01 ± 0.18^b	30.18 ± 0.24^d	28.63 ± 0.00^e	35.61 ± 0.14^a	32.44 ± 0.12^c
TNEAA	46.84 ± 0.01^b	40.17 ± 0.20^d	37.28 ± 0.05^e	49.35 ± 0.33^a	43.01 ± 0.10^c
TAA	80.85 ± 0.17^b	70.37 ± 0.42^d	65.91 ± 0.05^e	84.50 ± 0.01^a	75.45 ± 0.22^c
TSAA	2.60 ± 0.05^a	2.24 ± 0.01^c	2.16 ± 0.03^c	2.70 ± 0.06^a	2.47 ± 0.02^b
TEAA/TAA%	42.06 ± 0.13^c	42.89 ± 0.09^b	43.44 ± 0.03^a	42.13 ± 0.15^c	42.10 ± 0.04^b
TAEAA	5.60 ± 0.09^b	4.93 ± 0.04^c	4.21 ±0.10 ^d	6.02 ± 0.10^a	5.37 ± 0.04^b

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Values are means ± standard deviation (SD) of three replicates. Mean values in the same row with different superscript letters translate significant differences (P < 0.05) between protein filling samples. GF: gluten-free; PWL: palm weevil larvae; SWP: Mulberry Silkworm pupae; TEAA: total essential amino acids; TNEAA: total non-essential amino acids; TAA: total amino acids; TSAA: total sulfur-containing amino acids (cysteine + methionine); TAEAA: total aromatic essential amino acids (phenylalanine + tryptophan) [41]