Welcome to Open Science
Contact Us
Home Books Journals Submission Open Science Join Us News
Composition of Amino Acids and Evaluation of Protein Quality in Triticum durum Grown in Nigeria
Current Issue
Volume 5, 2018
Issue 1 (March)
Pages: 10-14   |   Vol. 5, No. 1, March 2018   |   Follow on         
Paper in PDF Downloads: 36   Since Apr. 27, 2018 Views: 1282   Since Apr. 27, 2018
Authors
[1]
Emmanuel Ilesanmi Adeyeye, Department of Chemistry, Ekiti State University, Ado-Ekiti, Nigeria.
[2]
Abdul Ademola Olaleye, Department of Chemistry, Federal University, Dutse, Nigeria.
Abstract
Amino acid composition of Triticum durum flour was examined using standard analytical techniques. Among the amino acids investigated, glutamic acid (11.4 g/100g crude protein, cp) had the highest concentration. The concentration (g/100g cp) of Leucine (6.80) isoleucine (3.39), lysine (5.59) and histidine (2.24) meet the standard requirements for pre-school children (2-5years). The percentage total essential amino acid (47.2%) was close to that of egg protein (50%). Total acidic amino acid (g/100g cp) (21.5) was greater than total basic amino acid (12.8) and the percentage of cystine in total sulphur amino acid (40.7%) was lower than those from most vegetable proteins. The predicted protein efficiency ratios were: 2.37 (P-PER1) and 2.26 (P-PER2) and the isoelectric point was 4.05. The ratio of leucine to isoleucine at 2.01 was close to the ideal 2.36. The level of essential amino acid index (96.8) and biological value (93.8) revealed the high quality of protein in the sample. Amino acid scores based on whole hen’s egg amino acid showed methionine (0.38) as limiting. On provisional essential amino acid scoring pattern, Met + Cys (0.506) had the least score. On essential amino acid scores based on suggested pattern for pre-school child (2-5 years), Thr (0.656) was limiting.
Keywords
Amino Acid, Protein Quality, Triticum durum, Isoelectric Point
Reference
[1]
Abd-EL-Haleem, S. H. M., Reham, M. A., Mohamed, S. M. S. Abdel-Aal, E. S. M. Sosulski, F. W. and Hucl, P. (1998). Origin, characteristics and potentials of ancient wheat. Cereal Foods World, 43: 708-715.
[2]
Costa, M. G., Souza, E. L., Stamford, T. L. M. and Andrade, S. A. C. (2008). Qualidadetechnologica de graosefarinhas de trigonacionaise importados. Food Science and Technology, 28 (1): 220-225.
[3]
Shewry, P. R. (2009). The health grain programe opens new opportunities for improving wheat for nutrition and health. Nutrition Bulletin, 34 (2): 225-231.
[4]
Simmonds, D. H. (1989). Inherent Quality Factors of Wheat. Wheat and wheat quality in Australia, Melbourne, Australia Wheat Board, pp. 31-36.
[5]
Bloksma, A. H. (1990). Rheology of the bread making process. Cereal Foods World, (35): 228-236.
[6]
Abdel-Aal, E. S. M., Sosulski, F. W., Youssef, M. M. and Shehata, A. A. Y. (1993). Selected nutritional, physical and sensory characteistics of pan and flat breads prepared from composite flours containing fababean. Plant Foods for Human Nutrition, 51: 409-414.
[7]
Alan, J. B., Changrum, L. M. S., Fergus, M., Clydesdale, F. A. C. N and Decker, E. A. (2000). Potential of wheat-based breakfast cerealsas a source of dietary antioxidants. Journal of the American College of Nutrition, 19 (3): 308-311.
[8]
Adams, M. L., Lombi, E., Zhao, F. J. and McGrath, S. P. (2002). Evidence of low selenium concentrationsin UK bread-making wheat grain. Journal of the Science of Food and Agriculture, 82: 1160-1165.
[9]
Pearson, D. (1976). Chemical analysis of foods, 7th edition, J. A. Churchill, London, pp. 7-11.
[10]
A. O. A. C. (2016). Official Methods of Analysis, 18th edition, Maryland U.S.A: AOACInternational.
[11]
Spackman, D. H., Stein, W. H. and Moore, S. (1958). Chromatography of amino acidson sulphonated polystyrene resins, an improved system. Anal. Chem., 30 (7): 1185-1190.
[12]
Alsmeyer, R. H., Cunningham, A. E. and Happich, M. L. (1974). Equations to predict PER from amino acid analysis. Food Technology, 28: 24-38.
[13]
Olaofe and Akintayo (2000). Prediction of isoelectric point of legume and oil seed protein from amino acid compositions. The Journal of Technoscience, 4: 49-53.
[14]
Finar, I. L. (1975). Organic Chemistry, Vol. 2, London: ELBS and Longman.
[15]
Paul, A. D., Southgate, A. T. and Russel, J. (1976). First Supplement to McCance and Widdowson’s the Composition of Foods, HMSO, London.
[16]
FAO/WHO (1973). Energy and protein requirements. Technical Report Series No 522, WHO, Geneva, pp. 1-118.
[17]
FAO/WHO/UNU (1985). Energy and protein requirements. WHO Technical Report Series 724, WHO, Geneva, pp. 120-127.
[18]
Oser, B. L. (1959). An integrated essential amino acid index for predicting the biological value of protein, In Albanese, A. A. (ed.) Protein and Amino Acid Nutrition, New York, Academic Press, pp. 281-295.
[19]
Nieman, D. C., Butterworth, D. E. and Nieman, C. N. (1992). Nutrition, Dubuque, Wm C. Brown Publishers, pp. 508-511.
[20]
Kubmarawa, D., Andeyang, I. F. and Magomya, H. (2008). Amino acid profile of two non-conventional leafy vegetables: Sesanumand Balaniteaegyptiaca. African Journal of Biotechnology, 7 (19): 3502-3504.
[21]
Olaleye, A. A. (2013). Amino Acid Composition of Dry Date Palm (Phoenix dactylifera L) Fruits: Dietary Implications. Elixir Food Science, 58: 14907-14911.
[22]
Aremu, M. O., Olanisakin, A., Atolaya, B. O. and Ogbu, C. F. (2006). Some nutritional and functional studies of Prosopis Africana. Electronic Journal of Agricultural and Food Chemistry, 5 (6): 1640-1648.
[23]
Ade yeye, E. I., Oyarekua, M. A. and Adesina, A. J. (2014). Proximate, mineral, amino acid composition and mineral safety index of Callinecteslatimanus. International Journal of Development Research, 4 (12): 2641-2649.
[24]
Adeyeye, E. I. and Olaleye, A. A. (2012). Amino acid composition of bambara groundnut (Vignasubterranea) seeds: Dietary implications. Int. J. Chem. Sci., 5 (2): 152-156.
[25]
Sridhar, K. R. and Seena, S. (2006). Nutritional and antinutritional significance of four unconventional legumes of the genus Canavalia-a comparative study. Food Chemistry, 99: 267-288.
[26]
FAO/WHO (1990). Protein quality evaluation. Report of joint FAO/WHO Consultation held in Bethesda, USA, 4-8 December, 1989. FAO, Rome, pp. 3-43.
[27]
Adeyeye, E. I. (2004). The chemical composition of liquid and solid endosperm of ripe coconut. Oriental Journal of Chemistry, 20 (3): 471-476.
[28]
Salunkhe, D. K. and Kadam, S. S. (1989). Handbook of World Food Legumes, Nutritional Chemistry Processing Technology and Utilization, Boca Raton, Florida, CRC Press.
[29]
Oyarekua, M. A. and Eleyinmi, A. F. (2004). Comparative evaluation of the nutritional quality of corn, sorghum and millet ogi prepared by modified traditional technique. Food Agric Environ., 2 (2): 94-99.
[30]
Ghafoorunissa, S. and Nasaringa Rao, B. S. (1973). Effects of leucine on enzymes of the tryptophan-niacine metabolic pathway in rat liver and kidney, Biochemistry Journal, 134: 425-430.
[31]
Belavady, B. and Gopalan, C. (1969). The role of leucine in the phytogenesis of canineblack tongue and pellagra. Lancet, 2: 956-957.
[32]
Nielson, S. S. (2002). Introduction to the chemical analysis of food, New Delhi: CBS Publishers and Distributors, pp. 233-247.
[33]
Mune, M. A., Mbome, L. I. and Minka, S. R. (2013). Chemical composition and nutritional evaluation of a cowpea protein concentrate. Global Advanced Research Journal of Food Science and Technology, 2 (3): 35-43.
[34]
Bingham, S. (1977). Dictionary of Nutrition, London: Barrie and Jenkins, pp. 21-24.
[35]
FAO/WHO (1991). Protein quality evaluation. Report of joint FAO/WHO Expert Consultation, FAO, Rome, Food and Nutrition paper 51, pp. 4-666.
Open Science Scholarly Journals
Open Science is a peer-reviewed platform, the journals of which cover a wide range of academic disciplines and serve the world's research and scholarly communities. Upon acceptance, Open Science Journals will be immediately and permanently free for everyone to read and download.
CONTACT US
Office Address:
228 Park Ave., S#45956, New York, NY 10003
Phone: +(001)(347)535 0661
E-mail:
LET'S GET IN TOUCH
Name
E-mail
Subject
Message
SEND MASSAGE
Copyright © 2013-, Open Science Publishers - All Rights Reserved