Effect of Cooking on the Fatty Acid and Amino Acid Composition of Raw and Cooked Corn Sold Around the University of Port Harcourt
Student: Davina Iyoju Ineye-jack (Project, 2025)
Department of Biochemistry
University of Port-Harcourt, Rivers State
Abstract
This study investigated the effect of cooking on the fatty acid and amino acids composition in corn.
Keywords
Cooking
corn
fatty acid
amino acid
composition
analysis
methodology
For the full publication, please contact the author directly at: iyojujack18@gmail.com
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Institutions
- Osun State College of Education, Ila-Orangun(Aff To Ekiti State Uni), Osun State 1
- Osun State College of Education, Ilesa, Osun State. (affl To Univ of Ibadan) 2
- Osun State Polytechnic, Iree, Osun State 467
- Osun State University, Osogbo, Osun State 11
- Our Saviour Institute of Science and Technology (polytechnic) Enugu, Enugu State 1
- PAN-ATLANTIC UNIVERSITY, KM 52 LEKKI-EPE EXPRESSWAY, IBEJU-LEKKI, LAGOS STATE. 14
- Paul University, Awka, Anambra State 2
- Petroleum Training Institute, Effurun, Delta State 1
- Precious Cornerstone University, Ibadan, Oyo State 1
- Prince Abubakar Audu University, Anyigba 30