Characterization of five African staple foods

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.

本数据集系于一项旨在开发并实施分析方法的科研项目中收集，旨在表征非洲五大主食，包括玉米、高粱、提夫、玉米-大豆以及木薯。对这些主食的水分含量采用卡尔·费希尔滴定法进行表征，粒径分布通过激光衍射法测定，氨基酸浓度则利用6M盐酸进行水解，随后采用超高效液相色谱-紫外分析。对这些主食的表征将凸显非洲大陆常见食物的营养和经济价值。