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
- HASSAN USMAN KATSINA POLYTECHNIC (NCE), KATSINA, KATSINA STATE 4
- Hassan Usman Katsina Polytechnic, Katsina, Katsina State 5
- Heritage Polytechnic, Ikot Udota, Akwa Ibom State 46
- Hussaini Adamu Federal Polytechnic, Kazaure, Jigawa State 8
- Ibrahim Badamasi Babangida University, Lapai, Niger State 24
- Igbinedion University, Okada, Benin City, Edo State 2
- Ignatius Ajuru University of Education, Port Harcourt, Rivers State 8
- Imo State Polytechnic, Umuagwo, Owerri, Imo State 3
- Imo State University, Owerri, Imo State 45
- Institute of Management and Technology, Enugu, Enugu State 11