Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun Powder
‘Lafun” was enriched with soy protein supplements (curd or residue) during the mashing before drying at 10%. The amino acid result indicated that enrichment improved the amino acids contents as well as the protein quality of the products. While enrichment generally improved the mineral element compo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5133 |
| _version_ | 1797910239613288448 |
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| author | Uche Anyaiwe Mattew Oluwamukomi Taiwo Aderinola Tayo Fagbemi |
| author_facet | Uche Anyaiwe Mattew Oluwamukomi Taiwo Aderinola Tayo Fagbemi |
| author_sort | Uche Anyaiwe |
| collection | DOAJ |
| description | ‘Lafun” was enriched with soy protein supplements (curd or residue) during the mashing before drying at 10%. The amino acid result indicated that enrichment improved the amino acids contents as well as the protein quality of the products. While enrichment generally improved the mineral element composition, enrichment with the residue significantly improved the mineral composition when compared to enrichment curd. That the products were hygienically produced was confirmed by the non-detection of heavy metals which may suggest it safety for human consumption. Condensed tannins, phytate, oxalate, hydrogen cyanide and trypsin inhibitor were tested as possible anti-nutritional factors in the product and the values obtained were within safe level and correlated with those reported in previous or similar studies. It was concluded that enrichment with soy curd/residue is a safe and viable means to improve the nutritional benefits derivable from “Lafun” especially for those that ‘Lafun” is a major staple. |
| first_indexed | 2024-04-10T11:22:13Z |
| format | Article |
| id | doaj.art-619878d94e1b419799dfbec214c8ef11 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T11:22:13Z |
| publishDate | 2022-08-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-619878d94e1b419799dfbec214c8ef112023-02-15T16:18:35ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2022-08-011081515152310.24925/turjaf.v10i8.1515-1523.51332567Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun PowderUche Anyaiwe0Mattew Oluwamukomi1Taiwo Aderinola2Tayo Fagbemi3Department of Food Science and Technology, Federal University of Technology, AkureDepartment of Food Science and Technology, Federal University of Technology, AkureDepartment of Food Science and Technology, Federal University of Technology, AkureDepartment of Food Science and Technology, Federal University of Technology, Akure‘Lafun” was enriched with soy protein supplements (curd or residue) during the mashing before drying at 10%. The amino acid result indicated that enrichment improved the amino acids contents as well as the protein quality of the products. While enrichment generally improved the mineral element composition, enrichment with the residue significantly improved the mineral composition when compared to enrichment curd. That the products were hygienically produced was confirmed by the non-detection of heavy metals which may suggest it safety for human consumption. Condensed tannins, phytate, oxalate, hydrogen cyanide and trypsin inhibitor were tested as possible anti-nutritional factors in the product and the values obtained were within safe level and correlated with those reported in previous or similar studies. It was concluded that enrichment with soy curd/residue is a safe and viable means to improve the nutritional benefits derivable from “Lafun” especially for those that ‘Lafun” is a major staple.http://www.agrifoodscience.com/index.php/TURJAF/article/view/5133lafuncassavaamino acidsmineral compositionanti-nutritional factors |
| spellingShingle | Uche Anyaiwe Mattew Oluwamukomi Taiwo Aderinola Tayo Fagbemi Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun Powder Turkish Journal of Agriculture: Food Science and Technology lafun cassava amino acids mineral composition anti-nutritional factors |
| title | Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun Powder |
| title_full | Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun Powder |
| title_fullStr | Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun Powder |
| title_full_unstemmed | Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun Powder |
| title_short | Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun Powder |
| title_sort | effects of enrichment on amino acid profile mineral composition and anti nutritional factors of lafun powder |
| topic | lafun cassava amino acids mineral composition anti-nutritional factors |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5133 |
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