Effect of γ‐Irradiation and Cooking on the Amino Acid Profile of African Oil Bean Seed (Pentaclethra macrophylla Benth)

Effect of γ‐Irradiation and Cooking on the Amino Acid Profile of African Oil Bean Seed (Pentaclethra macrophylla Benth)

Irradiation is a potentially useful technology for ensuring safety and extending the shelf life of food products. The combined effect of γ‐irradiation 10 kGy and cooking on the amino acid profile of African oil bean seed was investigated. Raw seed flour, cooked seed flour, 10 kGy irradiated seed flo...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food processing and preservation 2014-08, Vol.38 (4), p.2020-2026
Hauptverfasser: Olotu, Ifeoluwa O, Enujiugha, Victor, Obadina, Adewale O
Format: Artikel
Sprache:eng
Schlagworte:
amino acid composition
Amino acids
arginine
beans
Cooking
developing countries
Flour
gamma radiation
Heating
Irradiation
kwashiorkor
leucine
methionine
new products
oilseeds
Pentaclethra macrophylla
phenylalanine
proline
protein intake
Proteins
Seeds
shelf life
threonine
tyrosine
Valine
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Irradiation is a potentially useful technology for ensuring safety and extending the shelf life of food products. The combined effect of γ‐irradiation 10 kGy and cooking on the amino acid profile of African oil bean seed was investigated. Raw seed flour, cooked seed flour, 10 kGy irradiated seed flour and irradiated (10 kGy) and cooked seed flour samples were analyzed for amino acid composition. The results show that cooking reduced all the amino acid except valine. Irradiation at 10 kGy significantly increased arginine, leucine, tyrosine and glycine. Also all essential amino acid decreased significantly (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.12179