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

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

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Published

2019-08-31

Issue

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

Section

Research Articles

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How to Cite

1.
Determination of Tryptophan Content in Hausa Koko (Spicy Millet Porridge): A Ghanaian Beverage. Int J of Phytopharm [Internet]. 2019 Aug. 31 [cited 2024 Sep. 8];9(4):e5287. Available from: https://ssjournals.co.in/index.php/ijpp/article/view/5287

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