The aim was to evaluate the amino acid compositions of three commonly consumed leafy vegetables (Solanum aethiopicum, Amaranthushybridus, and Telfairia occidentalis) in Abakaliki, Ebonyi State. Leafy vegetables are important protective foods and beneficial for the maintenance of healthy living and prevention of diseases. The fresh leaves of A. hybridus, T. occidentalis, and S. aethiopicum were air-dried under room temperature for 1 week. The dried samples were further milled into a fine powder using a mechanical grinder and were stored in an air-tight plastic container. Amino acid content was determined using an applied Bio-system (phenylthiohydantoin, PTH) amino acid analyzer. Among amino acids determined in the vegetables, glutamic acid had the highest value with 12.59, 11.20, and 11.96 g/100 g protein, which was followed closely by leucine with 9.81, 7.94, 9.28 g/100 g protein, and aspartic acid with 8.99, 8.62, and 9.74 g/100 g protein in...

Keywords
AMARANTH LEAVES LEAFY VEGETABLES AMARANTH LEAVES LEAFY VEGETABLES FOOD SUPPLEMENTS PLANT PROTEINS ASPARTIC ACID TRYPTOPHAN GLUTAMIC ACID AMINO ACIDS LEUCINE AMARANTH LEAVES LEAFY VEGETABLES AIR DRYING TEMP.
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