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

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

The Effect of Sprouting on the in Vitro Digestibility of Maize and Cowpea

Despite the high protein content of cowpeas, their maximum contribution to nutrition has not been fully exploited in many parts of the world because of the following problems: the presence of anti-nutritional factors, such as trypsin inhibitor, which are common with legumes; flatulence factors; low level of sulphur amino acids, particularly methionine; and, in many instances, the inconvenience involved in their long preparation into local dishes. Moreover, there is the problem of the beany off-flavour. Grinding treatments that break most of the cells and release the cell contents of raw legumes prevent the subsequent development of the characteristic beany flavor on cooking. An off-flavour develops when ground raw legumes are suspended in water probably because of mixing of the cell contents enzyme lipoxygenase and could be controlled by adjusting the pH of the slurry towards the acid side. Germination is widely claimed as a means of correcting nutrient deficiencies of particular seeds, especially through alterations in the amino acid balance of the proteins and enhancement of the content of vitamins. This wide belief is emphasized and investigated in this research. In maize, however, the various food enzymes exited during germination had already played vital roles in breaking down the higher molecular components to simple molecules especially protein, which eases the digestibility as depicted in this investigation

Changes in FDNB-Available Lysine in Sprouted Cowpea

Cowpea a member of the legume family was sprouted to be able to improve its nutritive value especially the amino acids. Lysine, however, is highly venerable to process loss. One of the ways to determine the availability of the essential amino acids is to determine the available lysine. This study was geared not only in measuring the available amino acids, by determining the available lysine using the FDNB (Fluoro-di-nitro-benzene) extraction method, but to improve on the availability of these amino acids through germination. This method is also capable of removing the drudgery of animal study and faster to achieve the desired results

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

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