Nutrition value evaluation of potato protein

The international adopted nutrient value assessment method was applied to general assessment of the protein value of PP in protein powder: The assessing result showed that the total essential amino acid in PP was high, making up of 47.9% of the total amino acids. We obtain the Close degree from Fuzzy identification mode that PP is 0.912 and SPI is 0.837. So PP is higher than SPI and closer to 1. We obtain that the first limit amino acid is TRY and the second limit amino acid is MET and CYS from PP. The amino acid score(AAS),chemical score(CS), essential amino acid index (EAAI), biological value(BV), nutrition index(NI) and score of ratio coefficient of amino acid(SRCAA) of its protein were 88.0, 52.7, 87.8, 84.0, 36.9, 76.9. The results showed that PP are good source of protein.