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Research Paper | Nutrition Science | Volume 4 Issue 9, September 2015 | Pages: 381 - 383 | Nigeria
Amino Acid Profile of Conophor Nut as Affected by Fermentation and Heat Treatment
Abstract: Conophor plant (Tetracarpidium conophorum) is a tropical climbing shrub that belongs to the family Euphorbiaceae. It is one of the lesser known and underutilized oilseeds. Mature conophor nuts were processed in three ways namely cooking for 2hours, roasting in hot sand at 130 oC for 1 hour and natural open air fermentation for three days. Both raw and processed samples were dried, and milled into flour for the determination of amino acid composition. The most abundant amino acids in both the raw and processed conophor samples were glutamate (14.56 16.10 g/100g protein) and aspartate (7.07 10.74 g/100g protein). Out of the essential amino acids, Isoleucine concentration was significantly (p
Keywords: Conophor plant Tetracarpidium conophorum is a tropical climbing shrub that belongs to the family Euphorbiaceae It is one of the lesser known and underutilized oilseeds Mature conophor nuts were processed in three ways namely cooking for 2hours, roasting in hot sand at 130 oC for 1 hour and natural open air fermentation for three days Both raw and processed samples were dried, and milled into flour for the determination of amino acid composition The most abundant amino acids in both the raw and processed conophor samples were glutamate 1456 1610 g/100g protein and aspartate 707 1074 g/100g protein Out of the essential amino acids, Isoleucine concentration was significantly p
How to Cite?: Esekheigbe A., Onimawo I. A., "Amino Acid Profile of Conophor Nut as Affected by Fermentation and Heat Treatment", Volume 4 Issue 9, September 2015, International Journal of Science and Research (IJSR), Pages: 381-383, https://www.ijsr.net/getabstract.php?paperid=SUB158048, DOI: https://dx.doi.org/10.21275/SUB158048