Amino Acids Profile of Powdered Fermented Maize Meal (Ogi) Fortified With Powdered Unfermented Locust Bean Seeds (Pakia Biglobosa).

Makanjuola, Olakunle Moses (2017) Amino Acids Profile of Powdered Fermented Maize Meal (Ogi) Fortified With Powdered Unfermented Locust Bean Seeds (Pakia Biglobosa). IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 11 (11). pp. 28-32. ISSN 2319-2399

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Abstract

The study was conducted to evaluate theaminoacids profile of powdered fermented maize meal (ogi) fortified with powdered unfermented locust bean with a view of increasing the nutritional status of ogi, being a wholly carbohydrate food. Blends of ogi and locust bean powders were prepared in the ratio 100:0, 90:10, 80:20, 70:30 and 60:40. A total number of eighteen (18) amino acids were analyzed using standard methods. The results of the analysis showed that there was gradual increase in the levels of lysine and tryptophan, the two limiting amino acids in cereals (maize) as the substitution levels increases. The lysine content in all the samples ranged from 0.5mg/100g – 190.40mg/100g while tryptophan varied between 0.15mg/100g – 11.2mg/100g. Glutamic acid showed the highest amino acids both at control (100% ogi) and at 40% substitution. Generally, all the amino acids evaluated showed increased levels as the substitution levels with powdered unfermented locust bean increase, hence there are significant differences (P≤0.5) at all levels of determinations. Therefore, fortifying ogi with powdered unfermented locust bean serves to increase the biological value of ogi as well as providing cheap source of plant protein.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	21 Jul 2020 09:59
Last Modified:	21 Jul 2020 09:59
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1043

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