Chemical Constituents and Nutritive Value of 6 Local Vegetable Leaves by-Products

Abstract

Leaf protein concentrates (LPC) of cabbage (Brassica oleracea),sugar beet (Beta vulgaris), alfalfa (Medicago sativa), turnip(Brassica rapa),spinach(Spinacia oleracea) and artichoke(Cynara scolymus) were extracted and determined. Amino acid composition of the obtained LPC , s was balanced and exceeded values recommended by FAO to serve as a high-quality food. Essential amino acid levels in the 6 leaf proteins obtained were compared favourably with human (FAO ref.Patterns) and chick requirements, the results indicating that all LPC , s contained well above the required amounts of preschool child and for chicks,except the amount of methionine,lysine and isoleucine.The deproteinized juice (whey) which pose serious disposal problems were tested as possible substrates for utilization of different microorganisms. All the tested whey contained reasonable amounts of sugar and nitrogen which could be used as such as a media. Six yeast strains and two edible fungi can grow well on the 6 tested wheys except Candida maltosa and Lentinus edodes failed to grow on Cynara scolymus. and Brassica oleracea whey could be considered as the most potential substrate for growing the 8 organisms used in this study,The LPC produced in the present study have suitable amounts of required essential amino acids good nutritional values, when incorporated into animal foods and human feeds. Also the wheys were used as substrates for growing microorganisms and production of protein and other useful metabolites having nutritional and biological values.