Sodamade Abiodun

Sodamade Abiodun

Emmanuel Alayande College of Education, Nigeria
Phytochemical Analysis, Nutritional Characteristics, Mineral Contents and Amino Acid Composition of Leaf Protein Concentrates Extracted from Eryngium alpinium
Abstract:

Fresh sample of Eryngium alpinum was purchased and processed for leaf protein concentrates with a view to evaluating its nutritional potential, mineral composition, amino acid characteristics and phytochemical constituents using standard analytical methods. The proximate composition of the leaf protein concentrates revealed: moisture content; (5.35±0.21) g/100g, ash; (11.37±0.43) g/100g, crude protein; (48.17±0.46)g/100g, crude fat; (15.38±0.07)  g/100g, crude fibre; (3.05±0.46) g/100g, and Nitrogen free extractive; (16.68±0.30) g/100g. The mineral content was: Na; (51.88±0.23) mg/100g, K; (65.40±0.32)mg/100g, Ca; (86.89±0.46)mg/100g, Mg; (49.27±0.42) mg/100g, Zn; (0.62±0.03)mg/100g, Fe; (6.65±0.43)mg/100g, Mn; (0.96±0.54)mg/100g, Cd; (0.28±0.04)mg/100g, P; (8.55±0.97)mg/100g, while selenium, lead and mercury was not detected in the sample indicating that the sample is free of causing risk of metal poisoning. The results of phytochemical constituents show the highest value of phytate; (18.34±0.36)mg/100g and lowest value of flavonoid; (0.25±0.41)mg/100g. The sample contains both essential and non-essential amino acid with the highest value of Glutamic acid; (12.26) and the lowest value of Tryptophan; (1.05). The content of the leaf protein content shows that the sample is fit for dietary consumption and could as well be processed to be used as food additives.

Key Words: Leaf protein concentrates proximate composition, mineral analysis amino acid profile, mineral composition, phytochemical analysis.