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Table 2
Amino acids composition of different plant parts of Moringa oleifera (whole seed, kernel, coat, pod and leaves) (g/100 g protein).
| Amino acids | Leaves | Coat | Wholeseed | Kernel | FAO/WHO* |
|---|---|---|---|---|---|
| Valine | 5.5 ± 0.5 | 4.5 ± 0.1 | 3.5 ± 0.2 | 3.9 ± 0.1 | 5.0 |
| Threonine | 4.1 ± 0.1 | 3.3 ± 0.1 | 2.5 ± 0.1 | 2.3 ± 0.1 | 3.4 |
| Isoleucine | 4.4 ± 0.2 | 3.5 ± 0.1 | 2.9 ± 0.0 | 3.1 ± 0.0 | 2.8 |
| Lysine | 4.8 ± 0.2 | 4.6 ± 0.2 | 2.2 ± 0.2 | 1.9 ± 0.1 | 5.8 |
| Methionine | 1.5 ± 0.1 | 1.9 ± 0.1 | 1.8 ± 0.2 | 2.0 ± 0.1 | 2.5 |
| Phenylalanine | 5.9 ± 0.2 | 4.5 ± 0.1 | 4.1 ± 0.6 | 4.1 ± 0.1 | 6.3 |
| Histidine | 2.4 ± 0.1 | 2.4 ± 0.2 | 2.2 ± 0.4 | 2.2 ± 0.1 | 2.8 |
| Leucine | 7.7 ± 0.2 | 5.7 ± 0.2 | 4.9 ± 0.4 | 4.9 ± 0.2 | 1.1 |
| Arginine | 5.8 ± 0.2 | 10.8 ± 0.3 | 11.8 ± 0.1 | 12.9 ± 0.2 | 5.2 |
| Total essential amino acids | 41.9 | 41.1 | 35.8 | 37.2 | – |
| Glycine | 4.9 ± 0.1 | 5.1 ± 0.2 | 5.0 ± 0.4 | 4.9 ± 0.3 | 2.2 |
| Alanine | 6.2 ± 0.1 | 4.6 ± 0.2 | 4.3 ± 0.4 | 4.0 ± 0.2 | 6.1 |
| Serine | 4.2 ± 0.1 | 3.7 ± 0.2 | 2.7 ± 0.1 | 2.7 ± 0.1 | 7.0 |
| Aspartic | 9.3 ± 0.2 | 8.5 ± 0.2 | 4.9 ± 0.3 | 4.1 ± 0.1 | 7.7 |
| Glutamine | 15.0 ± 0.2 | 17.5 ± 0.3 | 16.6 ± 0.3 | 16.3 ± 0.2 | 14.7 |
| Tyrosine | 3.6 ± 0.1 | 3.5 ± 0.3 | 2.3 ± 0.1 | 2.2 ± 0.1 | 1.1 |
| Cycteine | 1.6 ± 0.3 | 3.7 ± 0.2 | 3.1 ± 0.2 | 3.8 ± 0.2 | 3.0 |
| Proline | 5.1 ± 0.1 | 7.8 ± 0.2 | 4.8 ± 0.2 | 5.3 ± 0.1 | 10.7 |
| Total non-essential amino acids | 49.8 | 54.5 | 43.7 | 43.2 | – |
| Total amino acids (TAA) g/100 g | 91.8 | 95.5 | 79.5 | 80.4 | – |
| P-PER | 2.6 | 1.8 | 1.5 | 1.5 | – |
*FAO/UN/WHO (1991, Reference Pattern) (g/100 g protein).
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