Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea

Malomo; Olu.; Alamu; E. A.; Oluwajoba; S. O.

doi:doi:10.11648/j.ijnfs.20130205.17

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Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea

Malomo, Olu., Alamu, E. A., Oluwajoba, S. O.

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 5)

Received: 11 August 2013 Published: 20 September 2013

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Abstract

This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems which are not perfect measures. The chemical parameters employed were chemical score, essential amino acid index (EAAI), biological value and protein requirement index. The result showed no appreciable change in the parameters tested after germination except for consistent amino acid lysine being limiting as the germination time progresses.This study had shown that contrary to expectations of improvement in protein quality during germination, there was no significant changes even at 5% probability level.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 5)
DOI	10.11648/j.ijnfs.20130205.17
Page(s)	254-260
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Germination, Protein Evaluation, Amino Acids, In-Vitro Digestibility, Chemical Score, Biological Value

References

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APA Style

Malomo, Olu., Alamu, E. A., Oluwajoba, et al. (2013). Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea. International Journal of Nutrition and Food Sciences, 2(5), 254-260. https://doi.org/10.11648/j.ijnfs.20130205.17

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ACS Style

Malomo; Olu.; Alamu; E. A.; Oluwajoba, et al. Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea. Int. J. Nutr. Food Sci. 2013, 2(5), 254-260. doi: 10.11648/j.ijnfs.20130205.17

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AMA Style

Malomo, Olu., Alamu, E. A., Oluwajoba, et al. Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea. Int J Nutr Food Sci. 2013;2(5):254-260. doi: 10.11648/j.ijnfs.20130205.17

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@article{10.11648/j.ijnfs.20130205.17,
  author = {Malomo and Olu. and Alamu and E. A. and Oluwajoba and S. O.},
  title = {Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {5},
  pages = {254-260},
  doi = {10.11648/j.ijnfs.20130205.17},
  url = {https://doi.org/10.11648/j.ijnfs.20130205.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.17},
  abstract = {This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems which are not perfect measures. The chemical parameters employed were chemical score, essential amino acid index (EAAI), biological value and protein requirement index. The result showed no appreciable change in the parameters tested after germination except for consistent amino acid lysine being limiting as the germination time progresses.This study had shown that contrary to expectations of improvement in protein quality during germination, there was no significant changes even at 5% probability level.},
 year = {2013}
}

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TY  - JOUR
T1  - Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea
AU  - Malomo
AU  - Olu.
AU  - Alamu
AU  - E. A.
AU  - Oluwajoba
AU  - S. O.
Y1  - 2013/09/20
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130205.17
DO  - 10.11648/j.ijnfs.20130205.17
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 254
EP  - 260
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130205.17
AB  - This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems which are not perfect measures. The chemical parameters employed were chemical score, essential amino acid index (EAAI), biological value and protein requirement index. The result showed no appreciable change in the parameters tested after germination except for consistent amino acid lysine being limiting as the germination time progresses.This study had shown that contrary to expectations of improvement in protein quality during germination, there was no significant changes even at 5% probability level.
VL  - 2
IS  - 5
ER  -

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Author Information

Malomo
Olu.
Alamu
E. A.
Oluwajoba
S. O.

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APA Style

Malomo, Olu., Alamu, E. A., Oluwajoba, et al. (2013). Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea. International Journal of Nutrition and Food Sciences, 2(5), 254-260. https://doi.org/10.11648/j.ijnfs.20130205.17

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ACS Style

Malomo; Olu.; Alamu; E. A.; Oluwajoba, et al. Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea. Int. J. Nutr. Food Sci. 2013, 2(5), 254-260. doi: 10.11648/j.ijnfs.20130205.17

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AMA Style

Malomo, Olu., Alamu, E. A., Oluwajoba, et al. Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea. Int J Nutr Food Sci. 2013;2(5):254-260. doi: 10.11648/j.ijnfs.20130205.17

Copy | Download

@article{10.11648/j.ijnfs.20130205.17,
  author = {Malomo and Olu. and Alamu and E. A. and Oluwajoba and S. O.},
  title = {Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {5},
  pages = {254-260},
  doi = {10.11648/j.ijnfs.20130205.17},
  url = {https://doi.org/10.11648/j.ijnfs.20130205.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.17},
  abstract = {This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems which are not perfect measures. The chemical parameters employed were chemical score, essential amino acid index (EAAI), biological value and protein requirement index. The result showed no appreciable change in the parameters tested after germination except for consistent amino acid lysine being limiting as the germination time progresses.This study had shown that contrary to expectations of improvement in protein quality during germination, there was no significant changes even at 5% probability level.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea
AU  - Malomo
AU  - Olu.
AU  - Alamu
AU  - E. A.
AU  - Oluwajoba
AU  - S. O.
Y1  - 2013/09/20
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130205.17
DO  - 10.11648/j.ijnfs.20130205.17
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 254
EP  - 260
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130205.17
AB  - This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems which are not perfect measures. The chemical parameters employed were chemical score, essential amino acid index (EAAI), biological value and protein requirement index. The result showed no appreciable change in the parameters tested after germination except for consistent amino acid lysine being limiting as the germination time progresses.This study had shown that contrary to expectations of improvement in protein quality during germination, there was no significant changes even at 5% probability level.
VL  - 2
IS  - 5
ER  -

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