ABSTRACT

Popcorn is a cereal grain which is consumed by humans as snacks and it provides a good complement of nutrition. This study investigated the effect of processing on the vitamin, amino acid and fatty acid compositions of popcorn. The research was carried out on both processed and raw popcorn. The amino acid analysis carried out on the popcorn showed that glutamic acid and aspartic acid were averagely high with the values 8.86g/100g for raw and 8.03g/100g for processed, (glutamic acid) and 8.31g/100g for raw and 7.63g/100g for processed popcorn (aspartic acid) respectively, while Cystine was recorded the lowest amino acid with (1.00g/100) for raw and 0.82g for processed popcorn. All other amino acid profile was also detected both in the raw and processed popcorn. The fatty acid analysis carried out showed that some fatty acid was also detected with oleic acid as the most predominant fatty acid with the values (36.55) for raw and (99.63) for processed respectively, while list values were seen in Carpric acid with 3.25 raw and 0.06 not dictated in the processed popcorn. The vitamin analysis result also shows that 6.461u for processed popcorn. Riboflavin and vitamin E was not detected in the processed popcorn (popped). vi j it Popcorn is a cereal grain which is consumed by humans as snacks and it provides a processed. Some of the fatty acids like Lauric, Myritic and Palmitoleic acid was Vitamin C has the highest value with the value (11.831u/100g) for raw and 6.451u/100 for processed, followed by vitamin A with 6.671u/100g for raw and 6.461u for processed popcorn. Riboflavin and vitamin E was not detected in the processed popcorn (popped).