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Table 5 Amino acid profile analysis of traditionally fermented, starter culture fermented and dehydrated ugba.

From: Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Amino acids traditionally fermented

Starter culture

Preserved/dehydrated

 
 

sample(% )

fermented sample (%)

sample (%)

Arginine

1.94

1.98

1.95

Cystine

0.64

0.88

0.76

Methionine

0.26

0.40

0.32

Histidine

1.03

1.21

1.20

Isoleucine

1.25

1.15

1.13

Leucine

2.39

2.35

2.34

Lysine

2.11

2.15

2.15

Phenylalanine

1.34

1.45

1.40

Threonine

0.96

1.03

1.00

Tryptophan

0.31

0.26

0.22

Valine

1.29

1.46

1.44

Alanine

0.78

0.88

0.67

Glycine

0.86

0.79

0.79

Glutamic acid

2.95

2.87

2.86

Aspartic acid

1.37

1.54

1.47

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