Abstract
The protein content and amino acid profile of Anchote (Coccinia abyssinica) leaves and tubers were determined from ten different accessions taken from Debre Zeit Agricultural Research Center, Ethiopia. Crude protein content was determined by Kjeldahl method and amino acid profile was analyzed using performic acid oxidation and acid hydrolysis by ninhydrin‐derivatized analysis with amino acid analyzer. Crude protein content of Anchote tuber ranged from 10.70% ± 0.26% to 13.72% ± 0.10%, whereas the crude protein content in leaves were ranged between 30.38 ± 0.01% (“240407‐1”) and 35.42 ± 0.05% (“223109‐1”). Total amino acid content ranged from 45.12 to 62.89 and 67.31 to 75.69 g/100 g protein for tuber and leaf samples, respectively. The mean values of essential, conditionally essential and nonessential amino acids were 37.22 & 36.79%; 28.62 & 24.10%; and 34.16 & 39.11% for tubers and leaves, respectively. Arginine in tubers and glutamic acid in leaves ranked the highest of all amino acids; while the least dominant essential amino acid was methionine in both parts. Among the essential amino acids, leucine was dominant in all accessions tested with values ranged from 3.12 to 5.32 g/100 g protein in tubers and from 5.15 to 5.65 g/100 g protein in leaves. In general, the average amino acid content was higher in the leaves (71.08 g/100 g protein) compared to the tubers (51.11 g/100 g protein). The nutritional quality of Coccinia abyssinica leaves and tubers range as follows: total essential amino acids (TEAA)/ total amino acids (TAA) (37.57 & 36.82%), TEAA/total non‐essential amino acids (TNEAA) ratio (0.60 & 0.58), The predicted protein efficiency ratio (P‐PER) (1.22 & 1.80), Essential amino acid index (EAAI) (35.28 & 53.93%), Predicted biological value (P‐BV) (26.76 & 47.09%), Nutritional index (4.11 & 17.71%), and Amino acid score (73 & 108) for tuber and leaf sample, respectively. A significant variability was observed in protein and amino acid profile among accessions and plant parts, and the leaf part were found to be richer in protein content and associated nutritional quality.
Highlights
Anchote (Coccinia abyssinica (Lam.) (Cogn.)) belongs to Cucurbitaceae family, one of the most economically important families of plants (Schaefer, Heibl, & Renner, 2009)
Our result is in close agreement with values reported for yam (Dioscorea alata) (10.27%), taro (Colocasia Esculenta) (11.00%), and wild yam (Dioscorea oppositifolia var. dukhumensis) (13.80%) (Arinathan, Mohan, & Maruthupandian, 2009; Ezeocha & Ojimelukwe, 2012; Melese & Negussie, 2015) In contrast protein content of Anchote tuber was superior than jicama (Pachyrhizus erosus), potato (Solanum tuberosum), and sweet potato (Ipomoea batatas) 1.23, 2.73, and 0.57% (Noman, Hoque, Haque, Pervin, & Karim, 2007), cassava (Manihot esculenta) 1.00 to 3.00% (Montagnac, Davis, & Tanumihardjo, 2009), “Amochi” (Arisaema schimperianum) 0.56%–0.86% (Andargachew, Admasu, Girma, Bjørnstad, & Appelgren, 2011), and yams (Dioscorea spp.) 1.00%–3.00% (Shewry, 2003)
3.10;Thr, 2.70; Sulfur amino acids (SAAs), 2.60 and Aromatic amino acids (AAAs), 4.60 g/100 g protein). These results suggests that Anchote can be exploited for those essential amino acids which are found in adequate amount in either of its edible part to enhance protein quality especially when preparing weaning/ complimentary food products
Summary
Anchote (Coccinia abyssinica (Lam.) (Cogn.)) belongs to Cucurbitaceae family, one of the most economically important families of plants (Schaefer, Heibl, & Renner, 2009). The tuber is prepared in different ways for consumption; cooked and served with a fermented spice prepared from coriander (Coriandrum sativum), sweet basil (Ocimum basilium), ginger (Zingiber officinale), garlic (Allium sativum) and salt, and prepare as a soup after drying and grinding into powder (Habtamu & Kelbessa, 1997) It is cooked for special occasions and holydays in sliced form and pounded after mixing with plenty of butter and spices (Abera, 1995; Asfaw, 1997; Habtamu & Kelbessa, 1997). The scanty information about the nutrition content including amino acid profile on the available Anchote accessions coupled with lack of awareness about the crop itself still makes it untapped. This study was conducted to evaluate the amino acid profiles and protein quality of tuber and leaf parts of five ex situ conserved accessions of Ethiopia. The dried powder samples were put into paper bags and packed with airtight polyethylene bags to store it in a refrigerator at 4°C until further analysis
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