[01] Nnenna E. Okoronkwo, Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria. [02] Kalu C. Mba, Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria. [03] Innocent C. Nnorom, Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria.

Plant food samples were selected and analyzed for their individual protein concentration and identification of aromatic amino acids using the Evolution 300 UV-Vis Spectrophotometer. The results revealed that the selected food samples which were grouped into two: legume seeds (blackeye bean [brown], Vignaun guiculata; soybean seed, Glycine max; black eye bean [white], Vignaun guiculata; bambara groundnut ‘ọkpa’, Vigna subterranean; and African black bean ‘odudu’, Phaseolus vulgaris) and oil seeds (groundnut seed, Arachis hypogea; melon seed ‘egusi’, Citrillus vulgaris; castor oil seed, Ricinus communis; dikanut ‘ọgbọnọ’, Irvingia spp) had varying protein concentrations. Soybean had the highest concentration of 8.59mg/ml among the legumes while bambara groundnut had the lowest concentration of 4.29 mg/ml. Among the oil seeds, dika nut had highest concentration of 18.75mg/ml while castor oil seed had the lowest concentration of 9.40 mg/ml. The statistical test (t-test) showed that there was no significant difference between the means. However, aromatic amino acids (tryptophan, tyrosine and phenylalanine) and the sulphide bond amino acid (cysteine) were identified in the various food samples. Histidine, which is another aromatic amino acid but does not contribute to the protein concentration of the plant sample, was also identified. These samples therefore contained different amino acids which imply that combination of different plants foods samples may provide the required protein for body functioning.

Amino Acids, Concentration, Legumes, Oil Seeds and Protein

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