{"title":"焙烧对玉米比邻酸和氨基酸含量的影响","authors":"No Ejoh, C.G. Onyeulo","doi":"10.32734/injar.v5i01.6580","DOIUrl":null,"url":null,"abstract":"The main objective of this research is to compare the amino acid and proximate compositions of raw and roasted maize samples. Complete randomized experimental design with triplicates replications was applied. From the analysis, we were able to obtain the following values: total carbohydrates (78.28-79.85 percent), crude protein (7.32-7.05 percent), crude fat (2.70-2.20 percent), crude fiber (2.40-2.10 percent) and ash (2.10-2.50 percent) for both raw and roasted maize seeds. Prolonged exposure to the heat from roasting altered the amino acid content as obtained from the result. The concentration of amino acids in the seeds was reduced by the heat effect. The highest concentration of leucine was contained in seeds, with a value of 1.30 g/16 g N and 0.95 g/16 g N in the case of the raw and roasted seeds, respectively. Lysine and tryptophan concentrations were low, but they contain equal quantities of amino acids containing sulphur, which are methionine and cystine.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"40 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Roasting's Effects on Proximate and Amino Acid Content of Maize\",\"authors\":\"No Ejoh, C.G. Onyeulo\",\"doi\":\"10.32734/injar.v5i01.6580\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The main objective of this research is to compare the amino acid and proximate compositions of raw and roasted maize samples. Complete randomized experimental design with triplicates replications was applied. From the analysis, we were able to obtain the following values: total carbohydrates (78.28-79.85 percent), crude protein (7.32-7.05 percent), crude fat (2.70-2.20 percent), crude fiber (2.40-2.10 percent) and ash (2.10-2.50 percent) for both raw and roasted maize seeds. Prolonged exposure to the heat from roasting altered the amino acid content as obtained from the result. The concentration of amino acids in the seeds was reduced by the heat effect. The highest concentration of leucine was contained in seeds, with a value of 1.30 g/16 g N and 0.95 g/16 g N in the case of the raw and roasted seeds, respectively. Lysine and tryptophan concentrations were low, but they contain equal quantities of amino acids containing sulphur, which are methionine and cystine.\",\"PeriodicalId\":34255,\"journal\":{\"name\":\"Indonesian Journal of Agricultural Research\",\"volume\":\"40 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-05-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Indonesian Journal of Agricultural Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32734/injar.v5i01.6580\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indonesian Journal of Agricultural Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32734/injar.v5i01.6580","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
本研究的主要目的是比较生玉米和烤玉米样品的氨基酸和近似组成。采用完全随机试验设计,重复数为3个重复。从分析中,我们可以得到以下值:总碳水化合物(78.28- 79.85%),粗蛋白质(7.32- 7.05%),粗脂肪(2.70- 2.20%),粗纤维(2.40- 2.10%)和灰分(2.10- 2.50%)。长时间暴露在烘烤的热量下改变了从结果中获得的氨基酸含量。热效应降低了种子中氨基酸的浓度。种子中亮氨酸含量最高,生种子和烤种子的亮氨酸含量分别为1.30 g/16 g N和0.95 g/16 g N。赖氨酸和色氨酸的浓度很低,但它们含有等量的含硫氨基酸,即蛋氨酸和胱氨酸。
Roasting's Effects on Proximate and Amino Acid Content of Maize
The main objective of this research is to compare the amino acid and proximate compositions of raw and roasted maize samples. Complete randomized experimental design with triplicates replications was applied. From the analysis, we were able to obtain the following values: total carbohydrates (78.28-79.85 percent), crude protein (7.32-7.05 percent), crude fat (2.70-2.20 percent), crude fiber (2.40-2.10 percent) and ash (2.10-2.50 percent) for both raw and roasted maize seeds. Prolonged exposure to the heat from roasting altered the amino acid content as obtained from the result. The concentration of amino acids in the seeds was reduced by the heat effect. The highest concentration of leucine was contained in seeds, with a value of 1.30 g/16 g N and 0.95 g/16 g N in the case of the raw and roasted seeds, respectively. Lysine and tryptophan concentrations were low, but they contain equal quantities of amino acids containing sulphur, which are methionine and cystine.