International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 7, Issue 3 (2022)

Comparative studies on amino acid profile and protein quality of Chrysobalamus icaco, Afrostyrax lepidophyllus, Afromemum subsericeum and Ricinodendron heudilotti used as soup spice in ‘Ofeakwu’


Oganezi, Nuria C, Osondu, Rejoice O

The amino acid profile and protein quality of seed spices namely Chrysobalamus icaco, Afrostyrax lepidophyllus, Afromemum subsericeum and Ricinodendron heudilotti used in the cuisine of ofeakwu were evaluated. The most abundant essential amino acid was leucine and it ranged between 5.75 and 6.80g/100protein. The total amino acid content ranged between 66.29 g/100protein for Chrysohalamus icaco and 74.65 g/100protein for Ricinodendron heudilotti. Afrostyrax lepidophyllus had the highest total sulphur amino acids with a value of 3.30 g/100protein. A. subsericeum had the highest predicted protein efficiency ratio while A. lepidophyllus had the highest essential amino index with a value of 60.05. A. lepidophyllus and A. subsericeum had the highest biological value. All the seed spices were sufficient in phenylalanine+tyrosine. The order of limiting amino acids in the spices was in this order: Lysine>Trptophan>Valine>Threonine>Methionine+Cysteine. Although the proteins of these seed spices can be classified as low biological value, a combination of them as it is used in the cuisine of 'ofeakwu' can result to a mix of protein with improved biological value.
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How to cite this article:
Oganezi, Nuria C, Osondu, Rejoice O. Comparative studies on amino acid profile and protein quality of Chrysobalamus icaco, Afrostyrax lepidophyllus, Afromemum subsericeum and Ricinodendron heudilotti used as soup spice in ‘Ofeakwu’. International Journal of Food Science and Nutrition, Volume 7, Issue 3, 2022, Pages 35-41
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition