African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

Amino acids, fatty acids, and anti-nutritional profiles of "uza-akwuagworagwo" and "mberiagworagwo" Nigerian traditional foods

Majesty Duru, Benjamin Amadi, Onyeabo Chimaraoke, Eze Adindu, Odika Prince, Nwaogwugwu Caleb; Onuoha Nchekwube and Eboagwu Ijeoma

  •  Received: 26 September 2019
  •  Accepted: 23 February 2022
"uza-akwuagworagwo" and "mberiagworagwo" Nigerian traditional foods were studied for their amino acids, fatty acids, and anti-nutritional profiles. Total amino acid, total non-essential amino acid, total essential amino acid with histidine, total essential amino acid without histidine, total neutral amino acid, total acidic amino acid, and total branched chain amino acid groups were significantly (p<0.05) higher in “uza-akwuagworagwo” than in “mberiagworagwo” Nigerian traditional food. Amino acid scores of “uza-akwuagworagwo” surpassed the requirements for total aromatic amino acid by 25%, but fall short of leucine and tryptophan by 4 and 2%, respectively while “mberiagworagwo” surpassed the requirements for total aromatic amino acid and tryptophan by 15 and 38%, respectively. The nutrient-antinutrient ratios of the traditional foods were below their critical values, and could be indicated that minerals derivable from the studied foods may be bioavailable to the body when they are consumed. This study revealed the amino acids, fatty acids, and anti-nutritional profiles of Nigerian traditional foods "uza-akwuagworagwo" and "mberiagworagwo".

Keywords: Amino acid, anti-nutritional profiles, fatty acid, “uza-akwuagworagwo”, “mberiagworagwo”