Table 6. Amino acid score by processing stage of oats

Processing stage	Amino acid score (AAS, %)¹⁾
Processing stage	Histidine	Isoleucine	Leucine	Lysine	Methionine + cysteine	Phenylalanine + tyrosine	Threonine	Tryptophan	Valine
Raw oats	17.58±1.296^2)b3)	b12.96±0.35^b	13.88±0.27^b	9.95±0.40^b	16.77±0.22^b	26.04±0.63^b	17.03±0.47^b	17.92±0.40	14.85±0.40^b
Unsoaked oats	3.64±0.00^e	2.32±0.17^e	2.47±0.15^e	1.55±0.12^e	2.15±0.00^e	8.13±0.72^e	3.29±0.23^e	0.00	3.03±0.23^e
Enzyme I	7.06±0.64^d	4.09±0.32^d	4.91±0.16^d	4.71±0.21^d	7.09±0.44^d	15.55±0.51^d	8.24±0.42^d	0.00	5.57±0.00^d
Enzyme II	6.70±0.61^d	4.06±0.61^d	4.84±0.27^d	4.35±0.20^d	6.73±0.42^d	14.76±0.64^d	8.74±0.40^d	0.00	5.97±0.23^d
Enzyme III	8.62±0.00^c	6.10±0.31^c	7.67±0.00^c	6.10±0.36^c	9.30±0.42^c	18.14±0.65^c	12.17±0.41^c	0.00	8.56±0.24^c
pH 11 → pH 6.0	34.40±1.19^a	27.09±0.34^a	28.75±0.46^a	18.58±0.40^a	19.68±0.47^a	60.09±0.54^a	33.01±0.45^a	0.00	29.35±0.53^a

Percentage of reference essential amino acids converted to analytical values.
All values are mean±SD (n=3).
Different superscript letters (^a-e) in the same column indicate significant differences (p<0.05) by Duncan’s multiple range test.