Evaluation of Protein and Amino Acid Composition of Selected Spices Grown in the Middle Belt Region of Nigeria

Aremu, M. O.; Nweze, C. C.; ., P. Alade

doi:10.3923/pjn.2011.991.995

Cited by 18 publications

(11 citation statements)

References 5 publications

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“…The two ginger varieties were adequate only in Leu, Phe + Try, and valine based on FAO/WHO provisional pattern, while they recorded low activities in some essential amino acids (Ile, met + cys, lys, and Thre). This result was consistent with the findings of [ 38 ]. Thus, based on our findings, the two ginger varieties may require supplementation with other rich sources in order to be used as confectionaries/or as a food supplement for any food material that is not adequate in essential amino acid.…”

Section: Resultssupporting

confidence: 94%

Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria

2013

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Ginger (Zingiber officinale) is a well-known and widely used herb, which contains several interesting bioactive constituents and possesses health-promoting properties. The proximate, mineral, antinutrient, amino acid, and phytochemical components of two varieties of ginger (Zingiber officinale) were investigated. Amino acid composition was determined using standard analytical techniques. The results obtained in percentages in the two varieties of ginger (white and yellow types) were crude fibre (21.90, 8.30), fat (17.11, 9.89), carbohydrate (39.70, 58.21), crude protein (12.05, 11.65), ash (4.95, 7.45) and moisture (3.95, 4.63) contents respectively. Elemental analysis revealed that potassium (0.98 ppm and 1.38 ppm) is the most abundant, while copper (0.01 ppm) is the least. Phytochemical screening indicated that they are both rich in saponins, anthraquinones, phlobatannin and glycosides. Also, the antinutrient constituents of white ginger were lower than yellow ginger, although the levels of the antinutrient constituents in the two varieties are saved for consumption. The essential amino acids in the two varieties were almost the same, with Leu being the most abundant in both. The two ginger varieties were adequate only in Leu, Phe + Try, and valine based on FAO/WHO provisional pattern. Overall, the findings indicate that the two varieties of ginger are good sources of nutrients, mineral elements, amino acid, and phytochemicals which could be exploited as great potentials for drugs and/or nutritional supplements.

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Section: Resultssupporting

confidence: 94%

Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria

2013

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“…Also, different heat processing methods significantly affected the amino acid profile of the loofah gourd seed except histidine, aspartic acid, glutamic acid, proline, alanine, methionine and isoleucine. The values of the amino acids observed in this study are comparable to those reported in literature (Aremu et al, 2006;Olaofe et al, 2008;Aremu et al, 2010;Aremu et al, 2011). The most concentrated amino acids were glutamic acid, aspartic acid, leucine and arginine which support the findings of Ogunji et al (2003); Mubarak (2005); Olaofe et al (2008) and Dairo et al (2013) Methionine and cysteine were slightly deficient in LGSM as indicated in the result of the study which conform with the report of other workers (FAO/WHO, 1991; Olaofe et al, 2008).…”

Section: Resultssupporting

confidence: 92%

Amino acids profile of loofah gourd Luffa cylindrica (M J Roem) seeds subjected to different heat processing methods

Onigemo

Dairo

Oso

2020

NJAP

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The major limiting factor to the utilisation of loofah gourd seeds (LGS) as food is its high content of anti-nutrient. Heat processing is one of the process of reducing the concentration of anti-nutrients in food resources which may adversely influence the amino acids contents of such resources. Raw seeds of loofah gourds (RLGS) were toasted (TLGS), boiled (BLGS) and cooked (CGLS) and analysed for the amino acids content. The amino acids score, the essential amino acids score and the predicted (P-PER) of the raw and heat treated RLGS were calculated using standard equations. Results revealed that heat treatment significantly reduced (P<0.05) the essential amino acids, total sulphur containing amino acids and total basic amino acids while significantly (P<0.05) increasing the total amino acids, and total non-essential amino acids. cysteine is the most reduced amino acids and toasting had the highest reduction effect on the amino acids. P-PER of LGS were significantly enhanced by heat processing. Glutamic acid and aspartic acid were the most abundant amino acids while cysteine and methionine were the major limiting amino acids in the raw and processed LGS. In conclusion, heat processing enhances the nutritional potentials of LGS and wet heat processing boiling and cooking are the most preferred processing methods for loofah gourd seed.

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“…Sood (2007) reported 49 mg/100gof protein in bathua leaves which is comparable with the present result. The analysed value coincides with the value (50mg/100g) reported by Gopalan et al (2004) but contradicts the value (1.17mg/100g) reported by Aremu et al (2011). Tryptophan (Table 4) which is required for vitamin synthesis such as niacin and is used to make important brain chemicals was found to be 25 mg/100g of protein in fresh leaves.…”

Section: Resultssupporting

confidence: 49%

Effect of processing on nutritional and antinutritional composition of bathua (Chenopodium album) leaves

Kaur

Kaur²

2018

JANS

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Bathua (Chenopodium album) leaves were undertaken for different processing techniques and analyzed for their nutritional and anti-nutritional composition. Effect of processing on nutrient retention was assessed to attain the best processed form of leaves with maximum amount of nutrients. It was observed that the Cabinet dried processing improved the protein, fibre and ash content of leaves by 29.30, 5.74 and 16.42 percent respectively. Shade and cabinet dried technique improved the vitamin C and ?-carotene by 34 and 14323 percent respectively. Maximum retention of calcium and iron was found in cabinet dried technique. It also improved magnesium by 254.50 percent. Amino acid retention was found maximum in cabinet dried technique. Cabinet dried technique improved In vitro protein digestibility by 27.75 percent with a decrease of 116.15 and 85.30 percent in phytates and oxalates respectively. Maximum retention of nutrients was observed in cabinet dried technique.

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Evaluation of Protein and Amino Acid Composition of Selected Spices Grown in the Middle Belt Region of Nigeria

Cited by 18 publications

References 5 publications

Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria

Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria

Amino acids profile of loofah gourd Luffa cylindrica (M J Roem) seeds subjected to different heat processing methods

Effect of processing on nutritional and antinutritional composition of bathua (Chenopodium album) leaves

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