Abstract
Results indicated that the percentage of protein in mushroom was approached with it in sheep’s meat, but it was higher than the others. Also, the protein was higher than eggs, cow’s milk, sheep’s milk and cheese of cow’s milk, while it was lower than it in cheese of sheep’s milk which contained the higher one among these samples. Results show that sheep’s meat contained highest percentage of Valine and Lysine while it contained lowest percentage of Isoleucine. Fish contained highest of Threonine and Isoleucine, but shrimp surpasse in Leucine. However, eggs contained highest of Phenylalanine and cow’s milk was rich in Methionine. Threonine, Methionine and Lysine were found in lowest percentage in eggs, while cow’s milk contained lowest of Leucine and Phenylalanine, also Valine was low in cheese of sheep’s milk. Cow’s milk contained highest of Glutamic acid, Proline and Tyrosine, while it contained lowest of Alanine. Shrimp contained highest of Aspartic acid and Glycine, but fish surpassed in Alanine, but sheep’s meat contained the highest of Arginine. Glycine, Arginine, Proline and Tyrosine were found in lowest percentage in eggs, while cow’s milk has the lowest portion of Glutamic acid. Also, chicken contained lowest percentage of Aspartic acid. Fish contained highest percentage of Serine, while cow’s milk contained highest of Histadine. But cow’s meat contained low amounts of Serine and Histadine. Methionine, Leucine, Phenylalanine, Glutamic acid, Arginine, Alanine, Tyrosine and Histadine in mushroom was close to sheep’s meat as well as close to shrimp in the percentage of Methionine, Valine, Glycine and Proline. Also, the percentage of Lysine was close with it in cow’s milk, Aspartic acid in mushroom was close to the percentage of it in cheese of sheep’s milk, while Serine was close with it in chicken and cheese of cow’s milk.
