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- W2897894142 abstract "The effect of extent of fermentation on the amino acid composition of African oil bean seed was studied. The result revealed a total of 17 amino acids (excluding tryptophan) with glutamic and aspartic acids as the predominant amino acids. The total amino acid value of 82.66g/100g protein was obtained in the unfermented seed portion. This value increased to 109.17g/100g protein after 120 hours of fermentation. This value represents an increase of 32.071% in the total amino acid composition of the seed portion after fermentation for 120 hours. The total essential amino acids (excluding tryptophan) made up 35.16g/100g protein in the unfermented seed portion. This increased to the value of 47.9g/100g protein after 120 hours of fermentation. These values represent an increase from 42.54% in the unfermented seed portion to 43.88% of total amino acid in the fermented seed portion after 120hours of fermentation. The essential amino acids had the highest value of 44.21% of the total amino acid composition after 48 hours of fermentation. The range of values (3.88% -5.07% ) for valine and (3.20%- 5.07%) for isoleucine, from the unfermented to 120 hours (5 days) of fermentation of the African oil bean seed sample were higher than FAO/WHO/UNU reference values for valine (3.5%) and isoleucine (2.8%) while isoleucine value of 5.07g/100g protein, after 120 hours of fermentation, was above the recommended value for infant but adequate for both pre-school children between the age of 2 and 5 years, school children between the age of 10 and 12 years and adult. The lysine value (5.02%) after 120hours of fermentation was comparable to the reference standard value of 5.08%. The leucine values from zero hour of fermentation (6.03%) to the value (6.66%) after 72 hours of fermentation were comparable to the standard reference value of 6.6%. However, the values after 96 (6.94%) and 120 (8.36%) hours of fermentation were higher than the reference value for leucine. Keywords: amino acid, essential amino acid, fermentation, legume, seed, „ugba‟" @default.
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- W2897894142 date "2018-07-24" @default.
- W2897894142 modified "2023-09-24" @default.
- W2897894142 title "Effect Of Extent Of Fermentation On The Amino Acid Composition Of African Oil Bean (Pentaclethra macrophylla, bentham) Seed." @default.
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