Sodamade

Sodamade



Greener
Journal of  Agricultural Sciences


Vol. 3 (3), pp.
204-210, March 2013.


 ISSN: 2276-7770 



Research

Paper



Manuscript Number: 011613386

 


Proximate
Analysis, Mineral Content, Amino Acid Composition and
Functional Properties of Vernonia amygdalina Vegetable
Leaf Protein Concentrates

 



Sodamade A.

 


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

Abstract:

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
detected.
 
Keywords: Leaf protein, leaf concentrate, Vernonia
amygdalina.

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