Amino Acid and Fatty Acid Profiles of Some Selected Local Varieties Of Rice, Soybean and Groundnut
Loading...
Date
2011-06-15
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The aim of this study was to determine the amino acid and fatty acid profiles of some locally
grown rice, soybean and groundnut varieties and to make recommendations for their use in
formulating various weaning diets. This was considered a crucial research area as part of efforts
being made towards the determination of the total nutritional quality of foodstuffs, especially in
their possible utilization in complementary weaning food formulation. The amino acid profiles of
five rice varieties; Digang, Nerica-1, Jasmine-85, Nerica-2 and Sikamo were determined. The
amino acid and fatty acid profiles of four varieties of soybean; Anidaso, Jenguma, Quarshie and
Salintuya and four varieties of groundnut; Sinkarzie, Chinese, Manipinta and F-Mix, all grown in
Ghana, were also determined. For amino acid analyses, the method used was acid hydrolysis
followed by HPLC analysis employing ELSD detection. For fatty acid analyses of the extracted
oils, methylation followed by gas chromatography employing flame detection was used. Results
obtained showed that Nerica-1, Sinkarzie and Quarshie had the best amino acid profile for rice,
groundnut and soybean varieties respectively. Results also showed that Salintuya and F-Mix had
the best fatty acid profiles for soybean and groundnut respectively. The study has shown that
Nerica-1 can be used to complement F-Mix in weaning food formulation. Salintuya can be used
to complement both Nerica-1 and F-Mix due to its excellent amino acid and fatty acid profiles.
Anidaso and Manipinta can also be used as alternatives to Salintuya and F-Mix respectively to
complement Nerica-1.
Description
A thesis submitted to the Department of Biochemistry and
Biotechnolgy, in partial fulfilment of the requirement for the
award of the degree of MASTER OF SCIENCE (Food Science and
Technology),2011