Abstract
Leaf protein concentrates were derived from two vegetable species; Allium ceppa and Diplotaxis Tenuifolia. The two samples were evaluated for their nutritional values using standard analytical techniques for proximate, amino acid and functional properties. In proximate analysis, ash, carbohydrates, proteins, fibre, fats and moisture were assayed, while amino acid was determined using method of Sparkman et al. and functional properties determined using method of coffman Gargia and Beuchat. The highest value of crude protein was recorded in Allium ceppa while Diplotaxis Tenuifolia has highest value of Nitrogen free extract. Other values of proximate analysis were present in significant proportion. The amino acid profile of the leaf protein concentrates indicated favourable nutritional balance except that tryptophan which is the limiting amino acid.The water absorption capacity, fat emulsion capacity foaming and foaming stability reveal good functional properties.
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