Research
The Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria
The amino acids profiles were determined in the whole eggs of duck, francolin and turkey consumed in Nigeria on a dry weight basis. The protein content (g/100 g) had the trend: francolin (80.1) > turkey (77.6) > duck (67.9). The highest concentrated amino acid in the three eggs was glutamic acid with values of (g/100 g): duck (13.1) > francolin (13.0) > turkey (12.1); with total amino acid following similar trend as duck (82.4) > francolin (80.8) > turkey (79.9). The essential amino acids had a trend of (g/100 g): duck (39.5) > turkey (37.0) > francolin (36.0); others like this trend were basic amino acids, sulphur amino acids and essential amino acid index. Aromatic amino acid had a trend of (g/100 g): duck (10.2) > francolin (9.96) > turkey (9.26) and the predicted protein efficiency ratio also followed a similar trend. On scores based on whole hen’s egg, serine was the limiting amino acid in all the samples having values of 0.48 (duck), 0.38 (francolin) and 0.37 (turkey). Scores based on pre-school children requirements, leucine (0.99) was limiting in duck, lysine (0.95) in francolin and leucine (0.90) in turkey. However, valine was limiting under the provisional amino acid scoring pattern: duck (0.80), francolin (0.77)
Lipid Composition of Three Different Types of Land Snails Consumed In Nigeria
The levels of fatty acids, phospholipids and zoosterols were determined in the edible parts of three land snails consumed in Nigeria [Archachatina marginata, Archatina (archatina) archatina and Limicolaria sp.)] on dry weight basis. Results showed crude fat varied from 2.22-2.38 g/100 g; SFA varied from 37.5- 49.8 % of total fatty acids, total unsaturated fatty acids varied from 50.2-62.5 %, PUFA ranged from 25.5-38.7 %. In the phospholipids, phophatidylcholine was highest in all the samples with a range of 1.55-2.88 mg/100 g. Only cholesterol had results > 0.00 mg/100 g in the sterols with a value range of 37.1 – 45.1 mg/100 g. Eicosadienoic acid (C20: 2 cis -11, 14) was the highest PUFA in all the samples with range values of 8.36-16.7 mg/100 g.
