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
- Redeemers University, Ede, Osun State 4
- Rhema University, Aba, Abia State 11
- Rivers State University of Science and Technology, Port Harcourt, Rivers State 3
- RIVERS STATE UNIVERSITY, PORT HARCOURT, RIVERS STATE 13
- Rufus Giwa Polytechnic, Owo, Ondo State 2
- Saadatu Rimi College of Edu, Kumbotso, Kano State (affiliated To Abu, Zaria) 1
- Salem University, Lokoja, Kogi State 4
- School of Health Information Mgt (Uch, Ibadan), Oyo State 5
- School of Health Information Mgt, Oau Teaching Hospital, Ile-Ife, Osun State 30
- Skyline University Nigeria, Kano, Kano State 2