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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- Al-Hikmah University, Ilorin, Kwara State 2
- AL-ISTIQAMAH UNIVERSITY, SUMAILA, KANO STATE 1
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- Alex Ekwueme Federal University, Ndufu-Alike, Ebonyi State 87
- Alvan Ikoku College of Education, Imo State, (Affl To Univ of Nigera, Nsukka) 11
- Ambrose Alli University, Ekpoma, Edo State 478
- Anambra State College of Health Technology, Obosi, Anambra State 1
- Auchi Polytechnic, Auchi, Edo State 503
- Auchi Polytechnic, Auchi, Edo State. (affl To Nnamdi Azikiwe University, Awka) 3
- Audu Bako College of Agriculture Danbatta, Kano, Kano State 54