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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- Federal University, Lokoja, Kogi State 1
- Federal University, Otuoke, Bayelsa State 20
- Federal University, Wukari, Taraba State 5
- Fidei Polytechnic, Gboko, Benue State 1
- First Technical University, Ibadan, Oyo State 2
- Fountain University, Osogbo, Osun State 20
- Gateway Ict Polytechnic, Saapade, Ogun State 9
- Godfrey Okoye University, Urgwuomu- Nike, Enugu State 4
- Gombe State University, Tudun Wada, Gombe, Gombe State 18
- Hallmark University, Ijebu-Itele,ogun State 1