Greener Journal of Agricultural Sciences Vol. 3 (3), pp. 204-210, March 2013.
Manuscript Number: 011613386
Proximate Analysis, Mineral Content, Amino Acid Composition and Functional Properties of Vernonia amygdalina Vegetable Leaf Protein Concentrates
Department of Chemistry, Emmanuel Alayande College of Education. P.M.B 1010, Oyo.
Email: abbey4uselect @ yahoo. com or abbey01 @ fastmail.net or
abbeyelectrochemical @ hotmail.com
Freshly harvested Vernonia amygdalina green vegetable was
authenticated and processed for its vegetable leaf protein
concentrates with a view to evaluate its proximate
constituents, amino acid content and mineral composition.
Proximate analysis was determined using standard analytical
technique. The nutrient composition of the protein
concentrates revealed the moisture content (66.45±0.07),
Crude fat (9.20 ±0.85), Crude fibre (10.46±1.05), Crude
protein (44.28 ±2.43), ash (12.48± 0.24) and Carbohydrate
(23.58±3.4). The mineral content of the sample indicated
that Ca, Mg, K, and Na are the most abundant minerals with
the following values Na;57.5±0.34,Ca;151.6±1.40, K;
61.5±0.38, Mg; 96.5±0.96, other minerals that were present
in the sample in trace concentration are Fe(2.3 ± 0.42), Zn
(1.11± 0.11), Mn (0.1± 0.14), Cu (0.1 ± 0.73), Pb (0.1±
0.63),while Selenium were not detected in the sample
indicating that the leaf concentrate is fit for dietary
consumption. The amino acid profile reveals favourable
nutritional balance with the presence of essential and
non-essential amino acid except that tryptophan which was
believed to be predominant in animal protein was not
Keywords: Leaf protein, leaf concentrate, Vernonia amygdalina.
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