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Characterization of five African staple foods

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posted on 2022-09-26, 13:58 authored by Vusimuzi ChiloaneVusimuzi Chiloane

This data was obtained as part of a project to develop and implement analysis methods to characterise five African staple foods which are maize, sorghum, teff, corn-soya and cassava. The staple foods were characterised on their moisture content using Karl Fischer titration, particle size distribition by laser diffraction, and amino acid concentrations using 6M HCl for hydrolysis followed by UHPLC-UV analysis. Characterisation of these staple foods would highlight the nutritonal and economic value of foods commonly found on the African continent.

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Biochemistry, Genetics and Microbiology

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