Total amino acid profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines

► Low Pro and Gly contents. ► Leu is limiting amino acid. ► Contain globular and basic proteins. Total amino acid (AA) profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines were studied. Heating their fresh wines to 85°C, cooling and diluting to original volumes distilled off e...

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Bibliographic Details
Published in:Food chemistry 2013-06, Vol.138 (2-3), p.1616-1620
Main Authors: Ibegbulem, C.O., Igwe, C.U., Okwu, G.N., Ujowundu, C.O., Onyeike, E.N., Ayalogu, E.O.
Format: Article
Language:English
Subjects:
Amino Acids - analysis
Biological and medical sciences
Elaeis guineensis
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
Nitrogen - analysis
Nutritive Value
Palm wine
Proteins - analysis
Raphia
Raphia hookeri
Total amino acid profile
Vitaceae
Wine - analysis
Wines and vinegars
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Summary:► Low Pro and Gly contents. ► Leu is limiting amino acid. ► Contain globular and basic proteins. Total amino acid (AA) profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines were studied. Heating their fresh wines to 85°C, cooling and diluting to original volumes distilled off ethanol, but did not change their moisture and nitrogen contents. R. hookeri wine contained more (p1 suggesting high basic protein contents. The E. guineensis and R. hookeri wines contained 58.25±0.56% and 56.79±0.4% essential AAs, respectively. Essential AA scores suggested Leu as their limiting AA. In conclusion, the wines can adequately meet daily nitrogen and essential AA needs when a 70kg adult drinks 1425.45ml.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.11.110