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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- Kebbi State University of Science and Technology, Aliero, Kebbi State 6
- Kenule Benson Saro-Wiwa Polytechnic, Bori, Rivers State 18
- Kogi State Polytechnic, Lokoja, Kogi State 4
- Kogi State University, Anyigba 2
- Kwara State College of Health Technology, offa, Kwara State 9
- Kwara State Polytechnic, Ilorin, Kwara State 20
- Kwara State University, Malete, Ilorin, Kwara State 13
- Ladoke Akintola University of Technology, Ogbomoso, Oyo State 39
- Lagos State Poly, Ikorodu, Lagos State 2
- Lagos State University, Ojo, Lagos State 7