title: Total amino acid profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines.
abstract: 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 (p<0.05) Phe, Val, Ala, Gly, Pro, Asp, Asn, His and Lys than E. guineensis wine which contained more (p<0.05) Met, Cys, Glu, Gln, Ser and Arg. Tyrosine, Leu, Ile and Thr contents did not vary (p>0.05). Glycine and Pro contents were low suggesting high globular protein concentrations. ∑basic AA/∑acidic AA ratios were >1 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 70 kg adult drinks 1425.45 ml.
authors: Department of Biochemistry, Federal University of Technology, Owerri, Nigeria. ibemog@yahoo.com
authors: C O
authors: CO
authors: Ibegbulem
authors: C U
authors: CU
authors: Igwe
authors: G N
authors: GN
authors: Okwu
authors: C O
authors: CO
authors: Ujowundu
authors: E N
authors: EN
authors: Onyeike
authors: E O
authors: EO
authors: Ayalogu
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D006358:Hot Temperature; D009584:Nitrogen / Q000032:analysis; D009753:Nutritive Value; D011506:Proteins / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D011506:Proteins; D009584:Nitrogen