Effect of processing on the amino acid profile of wheat (Triticum aestivum-Nasser)

Abstract

The effect of processing on the amino acid profile of raw wheat (Triticum aestivum- Nasser) was investigated. Traditional processing methods namely soaking and cooking were employed. The seed contained some essential amino acids: Lysine (2.08g/100g protain), threonine (2.99g/100g protein), valine (4.15g/100g protein), methionine (2.00g/100g protein), isoleucine (1.87g/100g protein), leucine (3.42g/100g protein) and phenylalanine (3.71g/100g protein) while
tryptophan was not detectable. The non-essential amino acids present include: histidine (3.29g/100g protein), Arginine (5.26g/100g protein), Aspartic acid (4.29g/100g protein), serine (4.15g/100g protein), glutamic acid (6.64g/100 protein), proline (2.28g/100g protein), glycine  94.07g/100g protein), alanine (2.23g/100g protein) tyrosine (3.35g/100g protein) and cysteine (1.30g/100g protein) Processing did not generally have a significant effect on the amino acid constituents. The amino acid profile of the seed was fairly balanced. The results show that the seed could serve as a rich component of food.

Keywords: Triticum aestivum, Amino acid profile, processing