Abstract
Balanites aegyptiaca kernel has been shown to have high nutritional quality as it is rich in both essential and non-essential amino acids. However, little is known on the effects of different processing methods on amino acid profile of the kernel. This research work therefore evaluates the effect of processing (boiling and soaking) on amino acid profile of the kernel using standard analytical methods. A significant (p<0.05) difference in amino acid contents between the raw and processed kernel was observed. Between the processed samples, boiled sample shows a higher amino acid contents than the soaked sample. Boiling retains the most nutritive value and therefore it should be encouraged as a means of processing for consumption. Keywords : Amino acid profile; Boiling; Soaking; Balanites aegyptiaca ; and Kernel DOI: 10.7176/JNSR/11-22-04 Publication date: November 30 th 2020
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