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

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...

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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
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