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.
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- Isa Mustapha Agwai I Polytechnic, Lafia, Nasarawa State 2
- Jigawa State Polytechnic, Dutse, Jigawa State 4
- Joseph Sarwuan Tarka University, Makurdi, Benue State 17
- Kaduna Polytechnic (NCE), Kaduna, Kaduna State 2
- Kaduna Polytechnic, Kaduna 329
- Kaduna Polytechnic, Kaduna , Kaduna State (affl To Fed Univ of Tech, Minna) 6
- Kaduna State College of Education, Gidan-Waya (affliatted To Abu) 2
- Kaduna State University, Kaduna, Kaduna State 246
- Kano State Polytechnic, Kano, Kano State 196
- Kano University of Science and Technology, Wudil, Kano State 6