Chemical composition and evaluation of protein quality by amino acid score method of barley and hatcho miso

Crude proteins and their amino acid composition, fats, carbohydrates, cellulose, ashes, nucleic acids and minerals were determined in two fermented soybeans products: barley and hatcho miso,. The essential amino acid ratios as well as the amino acid score based on the limiting amino acidic sulfur containing pair methionine + cystine and Lys-Met+Cys, Lys-Met+Cys-Trp, Lys-Met+Cys-Trp-Thr scores were calculated, with the aim to evaluate barley and hatcho miso as food suplements of our staple diet. The results have shown: - high contents of proteins, containing all essential amino acids - the limiting amino acid is methionine in barley miso and cystine in hatcho miso - the essential amino acid ratios are higher or nearly the FAO/WHO/UNU referent protein, with exception of histidine, sulfur containing amino acidic pair methionine + cystine and lysine. - high contents of fats and low contents of carbohydrates - large amount of macrominerals: calcium, phosphorous and magnesium and very low amounts of heavy metals and nucleic acids.