1. Table 3. Essential amino acid composition (g/100g protein) of spice
Spices
E A A
Histidine
Valine
Met + Cys
Threonine
Isoleucine
Leucine
Phe + Tyr
Lysine
TEAA/TAA
A. daniellii
37.35±50.18g ND
9.81±0.04m
20.69±0.04l
1.94±0.04a
4.83±0.04d
0.08±0.01a
0.72
C. frutescens
40.27±0.14h
2.06±0.01e
2.23±0.04h
4.38±0.07e
6.39±0.04f
6.82±0.06i
7.68±0.07i
5.63±0.04h
5.08±0.06f
0.8
D. glomerata
40.33±0.28h
9.73±0.03m
3.89±0.06d
11.45±0.04l
15.32±0.06q
0.98
D. psilurus
32±0.05e
0.86±0.03c
7.92±0.04l
5.95±0.01e
8.8±0.07l
3.92±0.06c
4.55±0.03e
0.57
E. giganteus
17.85±0.02b
6.72±0.06f
2.35±0.03b
8.78±0.03n
0.41
F. leprieuri
35.33±0.14f
0.72±0.01b
7.18±0.03g
12.9±0.01o
4.83±0.03e
9.8±0.03o
0.82
F. xanthoxyloïdes
42.63±0.07k
1.61±0.04d
0.83±0.04f
7.72±0.07i
3.14±0.04c
6.69±0.04g
11.83±0.03o
5.33±0.04g
5.47±0.04g
0.87
H. gabonii (fruit)
30.84±0.13d
2.57±0.03i
0.73±0.04b
6.07±0.03e
7.84±0.06j
5.77±0.08i
7.91±0.04l
0.53
H. gabonii (bark)
41.31±0.14i
4.54±0.04i
0.65±0.06e
3.31±0.01d
9.56±0.07h
7.7±0.04k
3.27±0.03c
5.1±0.03f
7.08±0.07k
0.83
M. myristica
41.67±0.31j
9.55±0.06k
2.15±0.03g
0.15±0.01a
6.51±0.03h
7.89±0.01j
8.9±0.03k
6.49±0.06i
M. whitei
50.46±0.07m
1.58±0.05d
0.22±0.03c
0.22±0.01a
6.44±0.07f
4.06±0.01c
6.4±0.07f
14.44±0.04m
17.1±0.04r
1.21
P. brazzeana
57.94±0.06n
7.55±0.06j
0.41±0.04d
36.22±0.04n
10.45±0.03n
2.46±0.07b
0.85±0.03b
1.62
P. gunineense
31.93±0.08e
6.09±0.06j
0.98±0.04c
4.16±0.03d
6.45±0.04h
8.08±0.04k
5.4±0.06g
P. umbellatum
35.42±0.28f
7.28±0.03h
6.79±0.06g
0.14±0.01a
0.085±0.01a
17.31±0.03n
3.81±0.07d
0.96
Scleria striatinux
41.51±0.14ij
2.43±0.03f
0.13±0.04b
20.33±0.03k
2.31±0.03b
3.92±0.04b
2.85±0.03b
7.45±0.04j
2.09±0.04c
0.84
S. melongena
27.05±0.11c
3.73±0.04h
0.09±0.01ab
7.24±0.04j
9.68±0.04m
0.53±0.03a
5.78±0.06h
0.45
S. zenkeri (fruit)
45.62±0.28l
10.7±0.06l
8.76±0.03l
9.79±0.03n
4.04±0.03d
12.33±0.06p
S. zenkeri (bark)
79.81±0.14o
3.18±0.04g
11.11±0.03j
39.41±0.04i
13.59±0.04p
6.64±0.04g
5.88±0.06h
4.83
T. tetraptera
15.85±0.07a
7.23±0.03h
8.62±0.04m
0.38
X. aethiopica
30.96±0.02d
3.17±0.03g
7.27±0.08k
9.1±0.04l
4.45±0.06e
6.97±0.07j
0.55
Mean values that have the same superscripts letters in the same column are not significantly different at the 5% level; Met = methionine; Cys = cysteine, Phe = phenylalanine; Tyr = tyrosine; Mean ± standard deviation; n = 3. ND = Non Detected.
Armand Abdou Bouba et al. Amino Acid and Fatty Acid Profile of Twenty Wild Plants Used as Spices in Cameroon.
American Journal of Food Science and Technology, 2016, Vol. 4, No. 2, doi: /ajfst-4-2-1
© The Author(s) Published by Science and Education Publishing.