American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2020, 8(4), 166-171
DOI: 10.12691/ajfst-8-4-6
Open AccessArticle

Amino Acids Profile and Mineral Content of Wheat Based Funkaso as Affected by Addition of Pearl Millet and Soybean Flours

Fannah Mustapha Adam1, Mamudu Halidu Badau1, , Hadiza Kubura Lawan1 and Amin Oderaa Igwegbe1

1Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069, Maiduguri, Nigeria

Pub. Date: August 05, 2020

Cite this paper:
Fannah Mustapha Adam, Mamudu Halidu Badau, Hadiza Kubura Lawan and Amin Oderaa Igwegbe. Amino Acids Profile and Mineral Content of Wheat Based Funkaso as Affected by Addition of Pearl Millet and Soybean Flours. American Journal of Food Science and Technology. 2020; 8(4):166-171. doi: 10.12691/ajfst-8-4-6

Abstract

A 3¡Á4¡Á2 factorial design was used to formulate wheat based funkaso. Amino acid profile and minerals content of funkaso produced from 24 formulations were determined. All the essential amino acid varied significantly (P<0.05) from the control. Samples supplemented with 30% soybean had higher (P<0.05) values of the essential amino acid (EAA). Amino acid levels obtained are comparable to Food and Agricultural Organization (FAO) and World Health Organization (WHO) standards. Phosphorus, zinc and calcium contents appreciated with 30% soybean flour incorporation among all the samples and differ significantly (p<0.05). The value obtained in this study ranged between 0.05 and 0.26 ppm. The iron content ranged between 0.08 and 9.75 ppm, CC (commercial control) is insignificantly different to sample AA7 (60% whole wheat flour: 40% pearl millet flour: 0% Soybean flour) at p<0.05 but differs to remaining formulation at 5% level of significance. The highest iron level was observed in N2 (70% wheat flour: 0% Pearl millet flour: 30% soybean flour) and the least in N3 (80% wheat flour: 20% pearl millet flour: 0% Soybean flour). The Cu in all the samples are significantly different (P<0.05).

Keywords:
amino acid minerals pearl millet soybeans wheat

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