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
- Federal College of Education (Tech), Gusau, (Affl To Abu Zaria), Zamfara State 1
- Federal College of Education, Abeokuta (Aff To University of Ibadan), Ogun State 2
- Federal College of Education, Eha-Amufu, Enugu State 1
- Federal College of Education, Kano (Affl To Ahmadu Bello University, Zaria) 1
- Federal College of Education, Kontagora, (Affl To Abu, Zaria), Niger State 2
- Federal College of Education, Okene, (Affl. To University of Ibadan), Kogi State 3
- Federal College of Education, Pankshin, (Affl To Uni of Jos), Plateau State 2
- Federal College of Education, Zaria, Kaduna State (affl To Abu, Zaria) 1
- Federal College of Wildlife Management, New Bussa, Niger State 1
- Federal Cooperative College, Ibadan P.m.b. 5033, Eleyele, Ibadan, Oyo State 3