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2013 (Vol. 3, Issue: 2)
Article Information:

Amino Acid Profile and Elemental Compositions of Some Commercially Produced Fermented Milk (Yoghurt) in Maiduguri Metropolis of Nigeria

H.C.C. Maduka, A.A. Maduka, C.E. Ugwu and I. Mukthari
Corresponding Author:  C.E. Ugwu 

Key words:  Amino acids, elemental composition, fermented milk, Maiduguri, , ,
Vol. 3 , (2): 9-13
Submitted Accepted Published
November 27,2012 January 17, 2013 June 25, 2013
Abstract:

Six fermented milk samples commonly called yoghurt produced in Maiduguri Metropolis and commonly consumed in University of Maiduguri, Borno State Nigeria were purchased from randomly selected commercial shops in the university and analyzed for essential and non-essential amino acid profile as well as cationic compositions. All the samples contained eight essential amino acids with the exception of tryptophan. Macroelements like calcium, sodium and potassium were detected to be present in most of them while the microelements manganese, iron, copper, zinc and magnesium were detected in most of the samples. Findings suggest that the yoghurts can serve as cheap sources of essential amino acids which can improve protein nutrition as well as play role in electrolyte balances in the body.
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  Cite this Reference:
H.C.C. Maduka, A.A. Maduka, C.E. Ugwu and I. Mukthari, 2013. Amino Acid Profile and Elemental Compositions of Some Commercially Produced Fermented Milk (Yoghurt) in Maiduguri Metropolis of Nigeria.  British Journal of Dairy Sciences, 3(2): 9-13.
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ISSN (Online):  2044-2440
ISSN (Print):   2044-2432
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