Amino Acid Composition of Boiled “corn/pear” and “tapioca/coconut Snacks”
Student: Catherine Anyaogu Ejii (Thesis, 2025)
Department of Biochemistry
University of Port-Harcourt, Rivers State
Abstract
The study evaluated the amino acid composition of corn/pear and tapioca/Coconut Snacks. The amino acid was analysed using amino acid analyzer.The result indicates that luecine have the highest concentration of (7.65/100g) for boiled corn/pear and (7.05/100g) for cassava/coconut snacks while histidine has the lowest concerntration of (0.76/100g) for boiled corn/pear and (0.86/100g) for cassava/coconut snacks. Non-Essential amino acid composition of boiled corn/pear and tapioca/coconut snack is presented in table 3.2. the result shows that glutamate has the highest concentration of (13.75/100g) for boiled corn/pear and (14.92/100g) for tapioca/coconut snacks. While glycine has the lowest concentration of (1.23/100g) for boiled corn/pear and serine (1.16/100g) for tapioca/coconut snacks. The result indicated that both snack foods are good sources of amino acids.
Keywords
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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