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Keywords: Cooking qualities
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Journal Articles
Comparative analysis of physico-chemical properties and amino acids profile of three tropical maize hybrid cultivars in Nigeria
Available to PurchaseBabatunde Stephen Oladeji, Oluwatoyin Ajoke Irinkoyenikan, Olasunkanmi Saka Gbadamosi, Samson Ishola Ibironke, Charles Taiwo Akanbi, Kehinde Adekunbi Taiwo
Journal:
Nutrition & Food Science
Nutrition & Food Science (2016) 46 (5): 695–705.
Published: 12 September 2016
... of the grains revealed that total amino acid of YQPM (94.67 g/100 g of protein) and essential amino acid of YQPM (39.070) were the highest among the three, with highest significantly different value of tryptophan (0.388 g/100 g of protein) at p < 0.05. The cooking quality of YQPM was found...
