RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

Table 2 Amino acid composition in whole corn and jagung bose

Amino acid	Concentration (mg/g sample)		Amino acid	Concentration (mg/g sample)
Amino acid	Whole corn	Jagung bose	Amino acid	Whole corn	Jagung bose
L-Arginine	0.24 ± 0.043	0.22 ± 0.012	L-Proline*	0.84 ± 0.007	0.76 ± 0.009
L-Histidine	0.22 ± 0.020	0.19 ± 0.028	L-Glutamic acid*	1.33 ± 0.030	1.16 ± 0.022
L-Lysine	0.13 ± 0.032	0.11 ± 0.038	L-Aspartic acid*	0.5 ± 0.013	0.38 ± 0.006
L-Phenylalanine	0.33 ± 0.030	0.29 ± 0.006	L-Cysteine*	0.07 ± 0.000	-
L-Isoleucine	0.26 ± 0.000	0.22 ± 0.015	L-Threonine	0.32 ± 0.007	0.27 ± 0.002
L-Leucine*	0.92 ± 0.000	0.87 ± 0.032	L-Serine*	0.39 ± 0.047	0.32 ± 0.008
L-Tyrosine	0.09 ± 0.006	0.07 ± 0.007	L-Alanine*	0.66 ± 0.021	0.55 ± 0.006
L-Methionine	0.12 ± 0.004	0.12 ± 0.012	L-Glycine*	0.34 ± 0.074	0.29 ± 0.001
L-Valine*	0.38 ± 0.001	0.31 ± 0.003	L-Tryptophan	0.02 ± 0.001	0.02 ± 0.002

ISSN: 2352-619X