@article{jnh2015313,
author={{Omoyeni, Olubunmi Adenike and Olaofe, Olorunfemi and Akinyeye, Richard Odunayo},
title={Amino Acid Composition of Ten Commonly Eaten Indigenous Leafy Vegetables of South-West Nigeria},
journal={World Journal of Nutrition and Health},
volume={3},
number={1},
pages={16--21},
year={2015},
url={http://pubs.sciepub.com/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:<i> Talinium triangulare</i> (gbure), <i>Basella alba</i> (amunututu), <i>Telfaria occidentalis</i> (ugwu<i>), Occium gratissimum</i> (efinrin), Corchorus olitorius (ewedu), <i>Solanum macrocarpon</i> (igbagba), <i>Vernonia amyldalina</i> (ewuro), <i>Amaranthus cruenthus</i> (arowojeja), <i>Solanecio biafrae (worowo)</i>, and <i>Cnidoscolus aconitifolius </i>(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 <i>Telfaria</i> <i>occidentalis</i> (72.55 g/100g) of crude protein (cp) followed by <i>Solanecio biafrae </i>(72.47 g/100g)cp with <i>Vernonia</i> <i>amygdalina</i> 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.},
doi={10.12691/jnh-3-1-3}
publisher={Science and Education Publishing}
}