NURIA, C. AMAECHI and ANDERSON, N. NWACHUKWU and CHIAMAKA, UBANWANDI (2016) AMINO ACID COMPOSITION AND THE EFFECT OF COOKING ON NUTRIENT AND FUNCTIONAL PROPERTIES OF GASTROPOD, Viviparus intertextus. Journal of Advances in Food Science & Technology, 3 (4). pp. 182-189.
Full text not available from this repository.Abstract
Proximate composition, mineral, vitamins (B1,B2, Niacin and E) as well as functional properties of raw and cooked Viviparus intertextus meat were analyzed. Amino acid profile of the raw meat was also evaluated. Results indicated that microwave cooking improved crude protein, ash, fat and minerals except calcium more than conventional cooking while conventional cooking had better effects on vitamins than microwave cooking. Cooking improved the functional properties of Viviparus intertextus meat. Amino acid profile of the raw meat samples indicated that all the essential amino acids were present in sufficient quantities to meet the nutritional needs of man except valine based on FAO/WHO (1991) reference pattern for amino acids. The most limiting amino acids were proline and cyst(e)ine.
| Item Type: | Article |
|---|---|
| Subjects: | EP Archives > Agricultural and Food Science |
| Depositing User: | Managing Editor |
| Date Deposited: | 22 Dec 2023 07:27 |
| Last Modified: | 22 Dec 2023 07:27 |
| URI: | http://research.send4journal.com/id/eprint/3540 |
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