Amino acid and anti-oxidant properties of functional Ogi derived of (Balanites aeqyptiaca. del) defatted meal, concentrate and hydrolysate

Abstract

The need to promote functional food with potent antioxidant recipe on our table is another professional challenge now and of the future. This study unveiled the amino acid property and the anti -oxidant profile of functional Ogi derived from B. aeqyptiaca del proteins. The result showed that Arginine (7.50 %) and threonine (4.76 %) were high in DAM-Ogi .Cysteine (1.27 %) in PP-Ogi and histidine (3.50 %) in APCOgi, this is an indications that these samples are good anti -oxidants .The EAA (4.76 %), AAA (10.63 %),BCAA (22.77 %) HAA (46.53 %) and SCAA (3.23 %) were respectively high in PP-Ogi. DPPH (100 %), metal chelation (45 %) and ABTC (34.5 %) were high in DAM-Ogi, Superoxide radical scavenging activity (25 %) and FRAP (60 %) were high in APC sample while DPPH (100 %), metal chelation (44 %) and MDA (100 %) were also high in PP-Ogi. The PP-Ogi sample had better functional potentials, but total anti- oxidant ability (ABTS) was higher in DAM-Ogi sample. The excellent ability of DAM-Ogi and PP- Ogi as a better bio-functional mix, concludes that the use of DAM-Ogi based on process economy and PP-Ogi from B. aeqyptiaca seed could release potent bio -active ingredients that could aid metabolic cells and also quench metabolic free radical when consumed as functional Ogi mix because mixtures of anti- oxidants from plant derived foods are more advantageous than synthetic anti-oxidants.

Keywords

• B. aeqyptiaca del
• Defatted meal. Concentrate
• Hydrolysate
• Ogi
• Amino acid profile
• Anti-oxidant