Greener Journal of Biological Sciences

Excellence and Timeliness

  
  

Choose Language

Social


Greener Journal of  Biological Sciences Vol. 3 (4), pp. 165-171, May 2013.

 © 2011 Greener Journals

Research Paper

Manuscript Number: 122912348

 

Proximate, Mineral, Amino Acid and Fatty Acid Compositions of Maize Tuwo-Cirina Forda Flour Blends

 

*Adeoti, O.A., Elutilo, O.O., Babalola, J.O., Jimoh, K.O, Azeez, L.A and Rafiu, K.A

     

Department of Food Science and Technology, the Polytechnic Ibadan, P.M.B. 021, Oyo State,.Nigeria

 

*Corresponding Author’s E-mail: oluwole.adeoti @ yahoo. com


Abstract:

The proximate, mineral, amino acid and fatty acid compositions of maize tuwo-cirina forda flour blends in the ratio 90:10, 80:20, 70:30 and 100:0w/w were investigated using standard method processing technique. Data obtained indicated that addition of cirina forda flour to maize tuwo flour increased the protein content at all level of addition (7.56±0.02-35.06±0.01%) and fat content (3.45±0.01-8.79±0.01%) of the blends respectively, while the carbohydrate content of the blend was significantly lower to that of the control sample (MCF4). Addition of cirina forda to maize tuwo flour also increased the mineral compositions of the blends where the most abundant mineral element was Sodium (17.86±0.01-23.17±0.02mg/100g) and Phosphorus (0.01mg/100g) being the least mineral element. There was a significant increase (p<0.05) in the amino acid compositions of the flour blends with glutamic acid (1.67±0.01-2.17±0.02mg/100 crude protein) having the highest and tryptophan (0.14±0.01-0.17±0.01mg/100g crude protein) the least. The most abundant fatty acid of the blends was palmitic acid (16.29±0.02-26.35±0.02%) while the least fatty acid was behenic acid (1.53±0.01-2.14±0.01%). The findings in this study therefore confirms the endless possibilities of protein enrichment of maize tuwo with cirina forda flour blends for the production of complementary food as a potentially effective strategy for enhancing the protein energy balance, particularly in developing countries.

Keywords: Maize tuwo flour, cirina forda, amino acid, fatty acid, enrichment.

Return to Content      View Reprint (PDF) (202KB)


Call for Papers/Books/Thesis

Call for Scholarly Articles


Authors from around the world are invited to send scholary articles that suits the scope of this journal. The journal is currently open to submissions and will process and publish articles monthly in two yearly issues.


The journal is centered on quality and goes about its processes in a very timely fashion. Seasoned editors/reviewers will be consulted to review each article(s), profer quality evaluations and polish the articles with expertise before publication.


Simply send your article(s) as an e-mail attachment to manuscripts@acad.gjournals.org or manuscripts.igj@gmail.com.


Call for Books


You are also invited to submit your books for online or print publication. We publish books related to all academic subject areas.    Submit as an e-mail attachment to books@journals.acadpub.online.


Call for Thesis

             



Search

Login Form

Other Journals


Newsletter


Sponsored