Amino Acid Composition of Ten Commonly Eaten Indigenous Leafy Vegetables of South-West Nigeria

Olubunmi Adenike Omoyeni^1, , Olorunfemi Olaofe¹ and Richard Odunayo Akinyeye¹

¹Department of Chemistry, Ekiti State University, PMB 5363, Ado-Ekiti, Ekiti-State, Nigeria

Cite this paper:
Olubunmi Adenike Omoyeni, Olorunfemi Olaofe and Richard Odunayo Akinyeye. Amino Acid Composition of Ten Commonly Eaten Indigenous Leafy Vegetables of South-West Nigeria. World Journal of Nutrition and Health. 2015; 3(1):16-21. doi: 10.12691/jnh-3-1-3

Abstract

The amino acid distribution patterns of ten indigenous leafy vegetables commonly eaten in South-West Nigeria were evaluated and compared using ion exchange chromatography. The vegetables studied were: Talinium triangulare (gbure), Basella alba (amunututu), Telfaria occidentalis (ugwu), Occium gratissimum (efinrin), Corchorus olitorius (ewedu), Solanum macrocarpon (igbagba), Vernonia amyldalina (ewuro), Amaranthus cruenthus (arowojeja), Solanecio biafrae (worowo), and Cnidoscolus aconitifolius (iyana ipaja).Amongst the seventeen amino acids investigated in the vegetables, aspartic acid was highest in concentration with an average concentration of 10.91 g/100g of crude protein (cp) while cysteine was lowest (with an average of 0.602 g/100g (cp) on a dry weight basis, the leaves that contained the highest total amino acids (TAA) was Telfaria occidentalis (72.55 g/100g) of crude protein (cp) followed by Solanecio biafrae (72.47 g/100g)cp with Vernonia amygdalina being the lowest (63.59g/100g)cp. While the limiting essential amino acid was methionine 0.83g/gcp, leucine (with an average of 0.74g/gcp) was the most abundant essential amino acid (EAA). The average percentage distribution of different group of amino acidsincludes: essential (30.23%); non-essential (52.64%); neutral (56.36%); acidic (28.56%); basic (15.00%) and aromatic (10.12%). This shows that the vegetables are rich in different groups of amino acids and good sources of quality protein and amino acids.

Keywords:
south-west leafy vegetables amino acids proteins food analysis food composition essential amino acids

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Oguntona T., and Oguntona C., “Proximate composition of three leafy vegetables commonly consumed in North Eastern Nigeria”. In 1st National Workshop on Food Composition at Ibadan, Nigeria, 1-3, 1986.
[2]	Hanif R., Iqbal, Z., Iqba M., Hanif,S., and Rasheed,M., “Use of vegetable as nutritional food role in human health”. Journal of Agricultural Biological Sciences, 1, 18-22, 2006.
[3]	Yi-Fang C., Jie S., Xian-Hong W.U., and Rui-Hai L., “Antioxidant and antiproliferative activities of common vegetables Review”. Journal of Agricultural and Food Chemistry 50, 6910-6916, 2002.
[4]	Fasuyi A.O., “Nutritional potentials of some tropical vegetable leaf meals: chemical characterization and functional properties”. African Journal of Biotechnology 5(1), 49-53, 2006.
[5]	Adebooye O.C., Ogbe F.M.O.,and Bamidele J.F., “Ethnobotany of indigenous leaf vegetables of South West Nigeria”. Delpinoa 45, 295-299, 2003.
[6]	Mensah J.K., Okoli R.I., Ohaju-Obodo J.O., and Eifediyi K., “Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of Nigeria”. African Journal of Biotechnology 7,14, 2304-2309, 2008.
[7]	Chweya J.A., and Eyzaguirre P.B., The Biodiversity of Traditional Leafy Vegetables. International Plant Genetic Resources Institute, Rome, Italy, 1999.
[8]	WHO/FAO. Diet,nutrition and prevention of chronic diseases. Report of a Joint FAO/WHO Consultation, World Health Organization Technical Report Series, No. 916,Geneva,2003.
[9]	FAO/WHO. United Nations Food and Agriculture Organization/World Health Organization: Fruit and Vegetables for Health. Report of a Joint FAO/WHO Workshop, Kobe, Japan, 2004.
[10]	Susane G., “A Challenge for Urban and Rural Development Agriculture and Rural Development” 3,42-44,1996.
[11]	Iniaghe O., Malomo S., Adebayo J., and Arise R., “Proximate composition and phytochemical constituents of leaves of some Acalypha species”. Pakistan Journal of Nutrition 8(3), 256-258, 2009.
[12]	Cox M.M., and Nelson D.L., Lehninger Principles of Biochemistry, 5th edn. W. H. Freeman and Company, New York, 2011.
[13]	FAO/WHO. Protein quality evaluation. Report of Joint FAO/WHO.Expert Consultation, FAO Food and Nutrition Paper 51, Rome, Italy,1991.
[14]	FAO/WHO. Energy and protein requirements; WHO Technical Report Series No. 522, Geneva, Switzerland, 1973.
[15]	Paul A.A., Southgate D. A. T., and Russel J. First supplement to Mclance and Widdowson’s the composition of Foods. London, UK: HMSO, 1976.
[16]	Olaiya C., and Adebisi J., “Phytoevaluation of the nutritional values of ten green leafy vegetables in South-Western Nigeria”. Internet Journal of Nutrition & Wellness 9, 2, 2009.
[17]	Adeyeye E.I., and Afolabi E.O., “Amino acid composition of three different types of land snails consumed in Nigeria”. Food chemistry 85(4), 535-539, 2004.
[18]	Umedum N.L., Nwosu C.C., Udeozo I.P., and Igwemmar N.C., “Amino Acid and Heavy Metal Composition of Afzelia africana Leaves”. Journal of Nutrition and Health 2(2), 17-20, 2014.
[19]	Adeyeye E.I, and Adanlawo I.G., “Amino acid composition of the ripe fruits of Solanum aethiopicum and Solanum macrocarpon”. International Journal of Pharma & Bio Science 2(2), 2011
[20]	Sobowale S.S., Olatidoye O.P., Olorode O.O., and Akinlotan J.V., “Nutritional potentials and chemical value of some tropical leafy vegetables consumed in South West Nigeria”. Journal of Science and Multidisciplinary Research 3, 55-65, 2011.
[21]	Adeyeye E.I. “Amino acids composition of fermented African locust bean (Parkia biglobosa) seeds”. Journal of Applied and Environmental Sciences 2(2), 154-158, 2006.
[22]	Mendoza C., “Effect of genetically modified low phytic acid plants on mineral absorption”. International Journal of Food Science & Technology 37(7), 759-767, 2002.
[23]	Akinyeye R.O., Oluwadunsin A., and Omoyeni A., “Proximate, mineral, anti-nutrients, phyto-chemical screening and amino acid compositions of the leaves of Pterocarpus mildbraedi harms”. Electronic Journal of Environmental, Agricultural & Food Chemistry 9(8), 1322-1333, 2010.
[24]	Omoyeni O.A, Aterigbade E. A., Akinyeye R. O., and Olowu R. A., “Phytochemical screening, nutritional/anti-nutritional and amino acid compositions of Nigeria Melanthera scandens”. Scientific Reviews and Chemical Communications 2(1), 20-30, 2012.
[25]	Akintayo E.T., Adebayo E.A., and Arogundade L.A., “Chemical composition, physicochemical and functional properties of akee (Bilphia sapida) pulp and seed flours”. Food chemistry 77(3), 333-336, 2002.
[26]	Adeyeye E.I., Akpambang V.O.E., and Adebomoje I.A., “Determination of protein, nitrite and nitrate in animal protein sources in Nigeria”. Pakistan Journal of Scientific and Industrial Research 46(6):27-32, 2003.
[27]	Olaofe O., Famurewa J., and Ekuagbere A., “Chemical and functional properties of kidney bean seed (Phaseolus vulgaris L.) flour”. International Journal of Chemical Sciences, 3(1), 51-69, 2010.
[28]	Adeyeye EI., Asaolu S.S, and Aluko A.O., “Amino acid composition of two masticatory nuts (Cola acuminata and Garcinia kola) and a snack nut (Anacardium occidentale)”. International journal of food sciences and nutrition 58(4), 241-249, 2007.
[29]	Adeyeye E.I, Akinyeye R.O, Ogunlade I., Olaofe O., and Boluwade J.O., “Effect of farm and industrial processing on the amino acid profile of cocoa beans”. Food chemistry 118(2), 357-363, 2010.