Abstract:

Using the egg protein as a standard protein and WHO/FAO reference model of essential amino acid (EAA) as an appraisal criterion, the nutritional value of the proteins in the nine cereals were evaluated by fuzzy pattern recognition and ratio coefficient of amino acid (AA). The results showed that the protein contents of nine cereals ranged from10.37% to 11.84% in the dried samples. The total amino acid contents of Jingu 13 and Jingu 30 were higher, which were 991.11 mg/g and 989.56mg/g .The cereals were rich in all kinds of AA and EAA took up39%~40% of total EAA. The first limiting AA was Lys. Score of ratio coefficient of AA （SRC）was 65.47~67.64.The cereal considered as a fine plant proteins’ source that can be exploited and used.