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Effect of Processing on Total Amino Acid Profile of Maize and Cowpea Grains
ISSN: 0976 - 7614
Publisher: author
Effect of Processing on Total Amino Acid Profile of Maize and Cowpea Grains
Indexed in
Biology and Life Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 3
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 2
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International Category Code (ICC):
ICC-0402
Publisher: Journal Of Advanced Laboratory Research In Biology Society..
International Journal Address (IAA):
IAA.ZONE/097652307614
eISSN
:
0976 - 7614
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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.
