Amino acids profile
Essential amino acids
Essential amino acids identified in various chicken burger treatments
were recorded in Table 5. Leucine is the predominant amino acid in all treatments (either control or treated one). It
ranged between 8.67% (CA.B sample) to 10.34% (T.B sample).
Lysine came in the second order with the percentage ranged
between 6.58% (R.B sample) and 8.58% (control sample).
The rionine and valine came in the third order with value
around 5% except Ca.b and CA.B ranged between 3–79 and
4.82 meanwhile, other identified essential amino acids are less
than 3% except isolusin In comparing between all treatments
in total identification essential amino acids data showed that
the highest ratio of amino acid was recorded in control sample
(39.37%), while the lowest one (32.63%) was in Ca.B sample