Effect [%] of cooking time [min] on the amino acid concentration of Monodora myristica seed flour

Contexts in source publication

Context 1

... concentration of some of the amino acids investi- gated was progressively reduced as the cooking time was extended from 10 min to 30 min ( Fig. 1) with the strongest effect (62.2%) on Proline (at B30) and weak- est (0.5%) on Glutamic acid (at R10). Fagbemi (2009) has also reported decreases in most of the amino acids in cashew nuts when processed by drying, fermenta- tion and germination. However, there were also some increases in some of the amino acids in the roasted samples. ...

Context 2

... degree of reductions for the individual amino acids was considered. The ob- served data suggested that M. myristica seed should not be boiled more than 30 minutes to prevent a high leaching effect on the amino acid. Based on the shown effect of cooking on the amino acids, as reflected by the percentage difference between raw and cooked samples ( Fig. 1), Alanine was the most stable and Pro- line and Methionine the most vulnerable amino acids in the samples. Anyalogbu et al. (2015) reported that Tyrosine was the most stable and Serine and Valine the most vulnerable amino acids in cooked Plukenetia conophora (African walnut) seed ...