Effect of Processing on Total Amino Acid Profile of Maize and Cowpea Grains

Authors

  • Olu Malomo College of Food Science, Bells University of Technology, Ota P.M.B. 1015, Ota, Ogun State, Nigeria.
  • A. E. Alamu College of Food Science, Bells University of Technology, Ota P.M.B. 1015, Ota, Ogun State, Nigeria.
  • S. O. Oluwajoba College of Food Science, Bells University of Technology, Ota P.M.B. 1015, Ota, Ogun State, Nigeria.

Keywords:

Cereal grains processing, Cereal proteins, Sprouting, Drying

Abstract

During the processing of cereal grains, a substantial proportion of the nutrients are lost, most especially the proteins in the form of the smallest moiety called amino acids. The objective of this study is to investigate the proportional loss due to processing, in order to throw more light in external fortification of the processed grains as may be necessary for the future.

This investigation carried out the amino acid profile of drum dried; freeze dried and spray dried products of processed maize and cowpea grains in order to establish the after effects of these processing methods on the amino acid profile of the residual products. The processed methods investigated have been reported to be ideal for the preservation of processed grains in the powdered forms and amino acids availability in the products will determine the final protein nutritional value of the processed food products.

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References

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Published

01-04-2013

How to Cite

Malomo, O., Alamu, A. E., & Oluwajoba, S. O. (2013). Effect of Processing on Total Amino Acid Profile of Maize and Cowpea Grains. Journal of Advanced Laboratory Research in Biology, 4(2), 87–92. Retrieved from https://e-journal.sospublication.co.in/index.php/jalrb/article/view/165

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