CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS

The objective of this study was to determine the functional relationship between Roasting temperature (RT), Roasting time (RM) and Feed quantity (FQ) and the yield of all essential and non-essential amino-acids obtainable through modulated roasting of breadfruit seeds harvested from undomesticated b...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Azubuike C UMEZURUIKE, Joel NDIFE, Chinwe NWACHUKWU
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	breadfruit seeds roasting essential non -essential amino-acids Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/36d95c544b64437da8df4f629ced6b08
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:36d95c544b64437da8df4f629ced6b08
record_format	dspace
spelling	oai:doaj.org-article:36d95c544b64437da8df4f629ced6b082021-12-02T19:35:52ZCHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS2068-66092559-6381https://doaj.org/article/36d95c544b64437da8df4f629ced6b082018-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/613/575https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The objective of this study was to determine the functional relationship between Roasting temperature (RT), Roasting time (RM) and Feed quantity (FQ) and the yield of all essential and non-essential amino-acids obtainable through modulated roasting of breadfruit seeds harvested from undomesticated breadfruit tree. Roasted seeds of breadfruit (V. Decne) consumed as snacks represent an important source of protein/amino acids needed for good health in humans. However, these amino acids are needed in certain levels in order to achieve their metabolic usefulness. Processing methods influence their useful concentrations. Central Composite Design at 3 process variables (RT, RM, FQ) and 5 levels (-1.682, -1, 0, 1, 1.682) was used for the experimental runs. Amino acid assay was conducted and the results obtained from experimentation were statistically analyzed. Similar amino-acids but in different contents were present both in raw and roasted seeds. Roasting temperature, time and feed quantity were significant (p < 0.05) terms in the models which influenced the quantum of amino acid, either in linear, squared or interactive terms. Cysteine and methionine showed some heat stability. Other non-essential amino acids were observed at concentration range of 0.29 g to about 7.0 g. Tryptophan was not detected at temperatures higher than a hundred and forty degrees Celsius. The predicted optimum total of amino acids of roasted seed samples was 66.02 % of the total amino acids of the control. The predicted values for optimum process condition were in good agreement with experimental data. Hence, roasting of breadfruit seeds for snacking at the identified optimum variable combination will supply safe and recommended daily levels of amino acids in humans. Azubuike C UMEZURUIKEJoel NDIFEChinwe NWACHUKWUStefan cel Mare University of Suceavaarticlebreadfruit seedsroastingessentialnon -essential amino-acidsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 4, Pp 372 -384 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	breadfruit seeds roasting essential non -essential amino-acids Food processing and manufacture TP368-456
spellingShingle	breadfruit seeds roasting essential non -essential amino-acids Food processing and manufacture TP368-456 Azubuike C UMEZURUIKE Joel NDIFE Chinwe NWACHUKWU CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS
description	The objective of this study was to determine the functional relationship between Roasting temperature (RT), Roasting time (RM) and Feed quantity (FQ) and the yield of all essential and non-essential amino-acids obtainable through modulated roasting of breadfruit seeds harvested from undomesticated breadfruit tree. Roasted seeds of breadfruit (V. Decne) consumed as snacks represent an important source of protein/amino acids needed for good health in humans. However, these amino acids are needed in certain levels in order to achieve their metabolic usefulness. Processing methods influence their useful concentrations. Central Composite Design at 3 process variables (RT, RM, FQ) and 5 levels (-1.682, -1, 0, 1, 1.682) was used for the experimental runs. Amino acid assay was conducted and the results obtained from experimentation were statistically analyzed. Similar amino-acids but in different contents were present both in raw and roasted seeds. Roasting temperature, time and feed quantity were significant (p < 0.05) terms in the models which influenced the quantum of amino acid, either in linear, squared or interactive terms. Cysteine and methionine showed some heat stability. Other non-essential amino acids were observed at concentration range of 0.29 g to about 7.0 g. Tryptophan was not detected at temperatures higher than a hundred and forty degrees Celsius. The predicted optimum total of amino acids of roasted seed samples was 66.02 % of the total amino acids of the control. The predicted values for optimum process condition were in good agreement with experimental data. Hence, roasting of breadfruit seeds for snacking at the identified optimum variable combination will supply safe and recommended daily levels of amino acids in humans.
format	article
author	Azubuike C UMEZURUIKE Joel NDIFE Chinwe NWACHUKWU
author_facet	Azubuike C UMEZURUIKE Joel NDIFE Chinwe NWACHUKWU
author_sort	Azubuike C UMEZURUIKE
title	CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS
title_short	CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS
title_full	CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS
title_fullStr	CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS
title_full_unstemmed	CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS
title_sort	characterization of the effect of modulated dry heat processing conditions on essential and non essential amino acid profile of unseasoned breadfruit (v. decne) snack seeds
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/36d95c544b64437da8df4f629ced6b08
work_keys_str_mv	AT azubuikecumezuruike characterizationoftheeffectofmodulateddryheatprocessingconditionsonessentialandnonessentialaminoacidprofileofunseasonedbreadfruitvdecnesnackseeds AT joelndife characterizationoftheeffectofmodulateddryheatprocessingconditionsonessentialandnonessentialaminoacidprofileofunseasonedbreadfruitvdecnesnackseeds AT chinwenwachukwu characterizationoftheeffectofmodulateddryheatprocessingconditionsonessentialandnonessentialaminoacidprofileofunseasonedbreadfruitvdecnesnackseeds
_version_	1718376374410936320

CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS

Ejemplares similares