Nutritional Protein Value of Flours via LC-MS/MS Analysis

The growth of the world’s population and the reduction in the average annual global individual carbon footprint are current issues. With the aim of assessing nutritional protein values, we developed a sensitive analytical methodology for the identification and quantification of amino acids. Strategies have been developed to reduce sample complexity and improve detection for analysis by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). The method is suitable for the purpose and is a useful tool for protein value assessment, according to the Food and Agriculture Organization of the United Nations.