Determination of Tryptophan Content in Hausa Koko (Spicy Millet Porridge): A Ghanaian Beverage


Methodology

Authors


  • Donald Danson


    Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi

  • Obed Ehoneah


    Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi

  • Isaac Ayensu


    KNUST



    http://orcid.org/0000-0002-1825-0097


  • Abena Amponsaa Brobbey


    Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi

  • Joseph Kwasi Adu


    Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi

  • Samuel Oppong Bekoe


    Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi

DOI:

https://doi.org/10.7439/ijpp.v9i4.5287

Keywords:


Drowsiness, Pearl millet, Hausa koko, Tryptophan

Abstract

Hausa koko is a soft spicy millet porridge commonly consumed in Ghana. The beverage has been postulated to cause drowsiness which may be attributed to the tryptophan available in the pearl millet used in the preparation. Knowledge of this effect may significantly impact consumers’ lives and as such, a scientific evidence to support this claim is necessary. This study aimed at estimating the quantity of tryptophan in a given amount of Hausa koko and to relate the amount present to the ability of Hausa koko to induce drowsiness. A survey was conducted on the possibility of Hausa koko causing drowsiness. The presence of tryptophan in both pearl millet powder and Hausa koko was established using the Hopkin Cole’s reaction. The protein content of the pearl millet powder and Hausa Koko were determined using the Kjeldahl’s digestion and distillation apparatuses. The quantity of tryptophan was determined from the protein content and the amount of tryptophan in Hausa koko estimated with reference to literature values. A protein content of 7.61%±0.07 and 2.2%±0.02 were obtained for pearl millet and Hausa koko respectively. A 100g of Hausa koko was found to contain 0.27g of tryptophan and by extrapolation, the amount of tryptophan in 500ml of Hausa koko was 1.73g. The estimated tryptophan in Hausa koko is within a range (1g–15g) that induces drowsiness.

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Published

2019-08-31

How to Cite

1.
Danson D, Ehoneah O, Ayensu I, Brobbey AA, Adu JK, Bekoe SO. . Int J of Phytopharm [Internet]. 2019Aug.31 [cited 2020Jun.3];9(4):e5287. Available from: https://ssjournals.net/index.php/ijpp/article/view/5287

Issue

Vol. 9 No. 4 (2019): Jul-Aug

Section

Research Articles

Dr. Jun Ren is a dedicated and experienced registered dietitian and nutritionist who is committed to helping people achieve their health goals through personalized nutrition plans. With a passion for promoting healthy eating habits and preventing chronic diseases, Dr. Ren has been able to assist numerous clients in improving their overall quality of life.

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