Resumen

M.C. MORALES DE LEON, Josefina; BOURGES, Héctor  y  Q.F.B. CAMACHO, Ma. Elena¹. Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos Mexicanos. ALAN [online]. 2005, vol.55, n.2, pp.172-186. ISSN 0004-0622.

Knowledge of the amino acid composition of foods is essential to calculate their chemical score, which is used to predict protein quality of foods and diets. Though amino acid composition of many foods is reasonably well established, better knowledge is needed on native foods consumed in different regions and countries. This paper presents the amino acid composition of different presentations of raw and processed foods produced and consumed in Mexico. The amino acid composition was determined using Beckman amino acid analyzers (models 116 and 6300). Tryptophan was determined using the Spies and Chambers method. Of the different foods analyzed, some comments are made on native or basic foods in Mexico: Spirulin, where lysine is the limiting amino acid, with a chemical score of 67%, is a good source of tryptophan (1.16g/16 gN); amaranth contains high levels of sulphur amino acids (4.09 to 5.34 g/16gN), with a protein content of 15 g/100g; and pulque, a Pre-Hispanic beverage that contains high levels of tryptophan (2.58 g/16 gN) and sulphur amino acids (2.72 g/16 gN). Finally, insects are good sources of sulphur amino acids and lysine.

Palabras clave : Amino acid; Food composition; Mexican foods.