Accession and amino acid composition and protein quality of jute (Corchorus olitorius L.) Seed

Abstract

Background: Corchorus olitorius is a leafy vegetable with high nutritional qualities. The leaves and immature fruits are used in making  soup. However, there is limited information on the utilization of the dry seed. Assessing the amino acid composition and protein quality  of the seed could unravel its potential use in formulating functional foods for human and animal feed.

Objective: The study examined the amino acid composition and protein quality of eight accessions of C. olitorius dry seed.

Methods: Dry seed of eight accessions of C. olitorius were harvested from the Department of Crop Science Garden, University of Nigeria,  Nsukka and analyzed for essential, non-essential amino acids and protein content using standard analytical procedures. The study was a  completely randomized design (CRD) with three replicates. Data were subjected to ANOVA in CRD using GENSTAT statistical  software.

Results: Accession had positive effect on all the essential, non-essential amino acids and protein content. Accession Ib-1 had the  highest concentration of alanine, arginine, asparagine, glycine and norvaline with respective values of 20.63, 18.89, 21.08, 20.71 and  20.07 g/100g protein. However, highest protein content of 14.88 g/100g was attributed to accession Ik-3. Isoleucine (18.92 g/100g  protein), leucine (21.07 g/100g protein), lysine (18.52 g/100g protein), methionine (20.46 g/100g protein), phenylalanine (17.14 g/100g protein), threonine (19.93g/100g protein), tryptophan (20.23 g/100g protein) and valine (18.91 g/100g protein) were more pronounced in  the seed from Ib-1 accession. 

Conclusion: Accessional variability inessential, non-essential amino acids and protein content could guide  the utility of the crop and be useful for selection and breeding purposes.