COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS

TABLE OF CONTENTS

Title

Table of Contents

CHAPTER ONE

1.0      Introduction

1.1      Background of Study

1.2   Statement of the Problem

1.3   Objective of the Study

1.4   Significance of the Study

1.5   Scope of the Study

CHAPTER TWO

2.0   Literature Review

2.1   Protein

2.2   Functions of Proteins in the Body

2.3   Digestion of Proteins

2.4   Effects of Excess Consumption of Proteins

2.5   Effects of Protein Deficiency

2.6   Health Benefits of Eating foods with

Adequate Amount of Protein

2.7   Breadfruit (Treculia Africana)

2.8   Utilization of African Breadfruit

2.8.1 Nutritional Value of African Breadfruit

2.8.2 Health benefits of breadfruit

2.8.3 Other Uses of Breadfruit

2.9   Brown Beans (Phaseolous Vulgaris)

2.9.1 Nutritional Value of Brown Beans

2.9.2 Health Benefits of Brown Beans

2.10 Soybean (Glycine Max .L.)

2.10.1 Physical Characteristics and

Morphology of Soybeans

2.10.2 Chemical Composition Soybeans

2.10.3 Nutritional Value of Soybeans

2.10.4 Health Benefit of Soybeans

2.10.5 Other Uses of Soybeans

2.10.6 Industrial Uses of Soybeans

CHAPTER THREE

3.0   Materials and Methods

3.1   Materials

3.2   Samples Collection and Preparation

3.3   Determination of Nitrogen and Crude Protein

3.4   Determination of Moisture Content

3.5   Determination of Lipid Content

3.6   Determination of Ash Content

References

CHAPTER ONE

1.0     INTRODUCTION

1.1   Background of the Study

Proteins are essential nutrients for the human body (Hermann, 2002). They are one of the building block of the body tissue, and also serve as a fuel source. As a fuel, protein contain 4kcal (17kj) per gram, just like carbohydrates and unlike lipids, which contain 9kcal (37kj) per gram. The most important aspect and defining characteristics of protein from a nutritional stand point is its amino acid composition (Laurence, 2000).

Proteins are polymer chains made of amino acids linked together by peptide bonds. During human digestion, proteins are broken down in the stomach to smaller polypeptide chain via hydrochloric acid and protease actions. This is crucial for the synthesis of the essential amino acids that cannot be biosynthesized by the body (Genton, 2010). There are nine essential amino acids which humans must obtain from their diet in order to prevent protein-energy malnutrition. They are phenylalanine, valine, lysine, leucine, threonine, tryptophan, methionine, isoleucine and histidine (Laurence, 2000). There are five dispensable amino acids which humans are able to synthesize in the body. These five are alanine, aspartic acid, sernine, asparagines and glutamic acid. There are six conditionally essential amino acids whose synthesis can be limited under special pathophysiological conditions, such as prematurity in the infant or individuals in severe catabolic distress (Laurence, 2000). These six are argnine, cysteine, glycine, glutamine, proline and tryrosine (Laurence, 2000). Sources of protein include grains, legumes and nuts, as well as animal sources...

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