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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/4748

Title: Amino Acid and Fatty Acid Profiles of Some Selected Local Varieties Of Rice, Soybean and Groundnut
Authors: Essien, Naomi Amo
Issue Date: 15-Jun-2011
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
URI: http://hdl.handle.net/123456789/4748
Appears in Collections:College of Science

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