Relationship in Amino Acid Quality between Raw, Steeped and Germinated Wheat (<i>Triticum durum</i>) Grains

Authors

  • EI Adeyeye Department of Chemistry, University of Ado Ekiti, Ado- Ekiti,

DOI:

https://doi.org/10.3329/bjsir.v46i1.8112

Keywords:

Amino acid, Raw, Steeped, Germinated, Wheat grains

Abstract

Levels of amino acids were determined in the grains of wheat, Triticim durum Desf. The raw sample was best in Arg, Ile, Leu, Thr, Val, Ala, Asp, Glu and Pro but similar to germinated sample in Lys whereas germinated sample was best in His, Met, Cys, Phe,Gly, Ser and Tyr. The total amino acid contents were; raw 12[74.1 g/100 g crude protein (c. p.)], steeped 63.4 g/100g c. p.) and germinated (70.6 g/100 g c. p.) with respective essential amino acids of 32.9 g/100 g c. p., 30.0 g/100 g c. p. and 32.4 g/100 g c. p. The Predicted Protein Efficiency Ratio (P-PER) levels were 2.46 (raw), 2.27 (steeped) and 2.19 (germinated). Only germinated samples enhanced the quality of the wheat amino acid levels up to the tune of 41.2 %. However, significant differences occurred between raw/steeped and raw/germinated at r = 0.05.

Key words: Amino acid; Raw; Steeped; Germinated; Wheat grains

DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8112

Bangladesh J. Sci. Ind. Res. 46(1), 89-100, 2011

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How to Cite

Adeyeye, E. (2011). Relationship in Amino Acid Quality between Raw, Steeped and Germinated Wheat (<i>Triticum durum</i>) Grains. Bangladesh Journal of Scientific and Industrial Research, 46(1), 89–100. https://doi.org/10.3329/bjsir.v46i1.8112

Issue

Vol. 46 No. 1 (2011)

Section

Articles

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