Table 5. The amino acid composition of analog rice based on modified cassava flour (MOCAF) and banana flour

Amino acids (mg/100 g)	Sample1)
	TD	KP
Valine*	11.53±0.4482)	14.66±0.372*
Lysine*	115.50±1.558*	111.71±1.211
Leucine*	17.71±0.370	21.58±0.515*
Isoleucine*	5.05±0.062	5.35±0.057*
Phenylalanine*	14.07±0.263	17.76±0.118*
Threonine*	57.63±0.318	57.81±0.144
Histidine*	127.42±1.504*	118.12±0.845
Methionine*	1.12±0.049	1.27±0.020*
Tryptophan*	0.00±0.000	0.00±0.000
Arginine	147.19±1.321*	140.75±1.042
Proline	29.35±0.101	35.52±0.559*
Aspartic acid	121.69±1.256*	118.40±1.002
Glutamic acid	162.30±1.118*	142.38±0.957
Serine	110.87±1.080	112.48±0.717*
Glycine	46.55±0.115*	31.67±0.182
Alanine	36.41±0.113*	29.54±0.422
Cysteine	0.00±0.000	0.00±0.000
Tyrosine	13.77±0.301	26.99±0.118*
Total essential amino acids	350.04±0.533*	348.26±1.292
Total amino acids (TAA)	1,018.16±2.645*	986.00±1.236
Ratio (essential/TAA)	34.38±0.085	35.32±0.140*

TD, analog rice from MOCAF and tanduk banana flour; KP, analog rice from MOCAF and kepok banana flour.
All values are mean±SD (n=4). Values in the same row with asterisks (^*) are significantly different (p<0.05), as determined by a two-sample t-test.