文章基本信息

标题：Evaluation of Protein and Amino Acid Composition of Selected Spices Grown in the Middle Belt Region of Nigeria
本地全文：下载
作者：M.O. Aremu ; C.C. Nweze ; P. Alade 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2011
卷号：10
期号：10
页码：991-995
DOI：10.3923/pjn.2011.991.995
出版社：Asian Network for Scientific Information
摘要：A study was conducted to determine the suitability of six different spices (pepper, garlic, ginger, onion, curry leaf and tomatoes) with a view to appraising their nutritive value s. For this purpose, crude protein and amino acid composition were determined using standard analytical techniques. The result gave crude protein content in percentage as; pepper (20.11), garlic (19.94), ginger (11.43), onion (10.36), curry leaf (25.67) and tomatoes (19.83). The Total Amino Acid (TAA) of pepper, garlic, ginger, onion, curry leaf and tomatoes were: 48.40, 66.25, 39.21, 40.21, 78.08 and 40.30 g/100g crude protein , respectively. The order of calculated isoelectric point (pI) was curry leaf > garlic > pepper > onion = tomatoes > ginger while that of Predicted Protein Efficiency Ratio (P-PER) was garlic > curry leaf > ginger > pepper > onion > tomatoes. The contents of Essential Amino Acid (EAA) in all the spice samples are generally lower than FAO/WHO recommended values except curry leaf which had a balance content of all the EAAs and garlic that was adequate only in Leu and Phe + Tyr based on FAO/WHO provisional pattern. So curry leaf is considered to be a valuable protein source for the human diet.