1Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069, Maiduguri, Nigeria
American Journal of Food Science and Technology.
2020,
Vol. 8 No. 4, 166-171
DOI: 10.12691/ajfst-8-4-6
Copyright © 2020 Science and Education PublishingCite this paper: Fannah Mustapha Adam, Mamudu Halidu Badau, Hadiza Kubura Lawan, 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.
Correspondence to: Mamudu Halidu Badau, Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069, Maiduguri, Nigeria. Email:
mamudubadau@gmail.com; badau@unimaid.edu.ngAbstract
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).
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