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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- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 215
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15