Complementary Amino Acid Profile of Dacryodes edulis Fruit and Zea mays Grain

Abstract

Amino acids are vital biomolecules that serve as building blocks of proteins and perform diverse physiological and metabolic functions in living organisms. Plants are a major source of protein especially in regions of food insecurity. This study evaluated and compared the amino acid profiles of boiled Dacryodes edulis (African pear) and Zea mays (maize), with the aim of assessing their nutritional quality and potential contributions to dietary protein requirements. The objectives of the study were to determine the concentrations of essential and non-essential amino acids in each plant, and to compare their profiles to identify potential nutritional advantages. Fresh samples of D. edulis and Z. mays were processed following typical local cooking methods, blanching and boiling respectively before analysis. Amino acid quantification was conducted using Gas Chromatography (GC-MS) after alkaline hydrolysis. The results revealed that both plant samples contained a wide range of essential and non-essential amino acids. D. edulis exhibited higher concentrations of several essential amino acids, including glycine, cysteine, valine, methionine, threonine, aspartic acid, arginine, lysine, tyrosine, phenylalanine, and tryptophan, while Z. mays showed higher levels of serine, glutamine, proline, alanine, isoleucine, leucine, and histidine. The higher essential amino acid content in D. edulis suggests a superior protein quality compared to Z. mays. These findings highlight the potential of D. edulis as a valuable component of complementary plant-based diets, contributing to improved amino acid balance and overall nutritional adequacy.