Jeffrey Efe GIDIAGBA

This research work was conducted to evaluate the proximate composition and amino acid profile of scent leaf protein concentrate and scent leaf meal. Wet milling method was used for the extraction of the scent leaf protein concentrate. A grinder was used in the processing of the scent leaf meal. The amino acid profile of the scent leaf was determined using high performance liquid chromatography (HPLC). The Proximate analysis was carried out in triplicate with different procedures for moisture content determination, crude protein determination, crude fibre determination, ash determination, ether extract determination, and nitrogen free extract determination. From the result of the proximate analysis, the scent leaf meal contained a significant portion of crude protein, but the crude protein content of the scent leaf protein concentrate was significantly higher (p<0.05). It
was also observed that the crude fibre content of scent leaf meal was significantly higher (p<0.05) than that of scent leaf protein concentrate. It was also observed that there is more crude fat in scent leaf protein concentrate when compared to scent leaf meal (p<0.05). The scent leaf protein concentrate also has more ash content when compared to the scent leaf meal. From the result of the amino acid profile, it was observed that boththe scent leaf protein concentrate and the scent leaf meal have 18 amino acids, including essential amino acids, with scent leaf protein concentrate being higher in lysine and methionine than that of scent leaf meal. This study shows that scent leaf meal and scent leaf protein concentrate can be incorporated into animal and human diet.