Effect of high moisture extrusion on true ileal amino acid digestibility and DIAAS of quinoa–pea protein-based meat analogues

< 0.05). The DIAAS values of the meat analogue were 76% (reference values: children aged 0.5-3 years) and 89% (older children, adolescents, and adults), which were greater than those of the flour mix (68% and 80%, respectively, for the same age groups). In both age groups, sulphur-containing AA were identified as the first limiting AA in the flour mix and the meat analogue. Results indicated that the improvement of the TID of AA in meat analogues could be attributed to the changes in the molecular-, cellular- and macro-levels during high moisture extrusion. Strategic formulation and the inclusion of a third protein source could further optimize protein quality for the formulation of meat analogues.