|
Twitter
|
Facebook
|
Google+
|
VKontakte
|
LinkedIn
|
Viadeo
|
English
|
Français
|
Español
|
العربية
|
 
International Journal of Innovation and Applied Studies
ISSN: 2028-9324     CODEN: IJIABO     OCLC Number: 828807274     ZDB-ID: 2703985-7
 
 
Saturday 26 May 2018

About IJIAS

News

Submission

Downloads

Archives

Custom Search

Contact

Connect with IJIAS

  Call for Papers - May 2018     |     Now IJIAS is indexed in EBSCO, ResearchGate, ProQuest, Chemical Abstracts Service, Index Copernicus, IET Inspec Direct, Ulrichs Web, Google Scholar, CAS Abstracts, J-Gate, UDL Library, CiteSeerX, WorldCat, Scirus, Research Bible and getCited, etc.  
 
 
 

Comparability of amino acids composition in leaves of Azolla filiculoides, Moringa oleifera and Dialum guineensis as sources of proteins in food of fish


Volume 17, Issue 2, July 2016, Pages 718–725

 Comparability of amino acids composition in leaves of Azolla filiculoides, Moringa oleifera and Dialum guineensis as sources of proteins in food of fish

Arnauld Sèdjro Martin DJISSOU1, Comlan Ephrem TOSSAVI2, Diane Sènami KPOGUE3, Aboubacar TOGUYENI4, and Emile Didier FIOGBE5

1 Département de Zoologie, Faculté des Sciences et Techniques, Université d'Abomey-Calavi, Benin
2 Laboratoire de Recherches sur les Zones Humides, Département de Zoologie, Faculté des Sciences et Techniques, Université d’Abomey – Calavi, B.P. 526 Cotonou, Benin
3 Ecole d'Aquaculture de la Vallée, Université Agricole de Kétou, Benin
4 Département des Eaux et Forêts, Université Polytechnique de Bobo-Dioulasso, Burkina Faso
5 Laboratoire de Recherches sur les Zones Humides, Département de Zoologie, Faculté des Sciences et Techniques, Université d’Abomey – Calavi, B.P. 526 Cotonou, Benin

Original language: English

Received 21 March 2016

Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


The amino acid compositions of Azolla filiculoides, Moringa oleifera and Dialum guineensis were determined on a dry weight basis. The total amino acids ranged from 50.83-83.01g/100 g crude protein and the essential total percentage of amino acids was 42.16% (A. filiculoides), 45.64% (M. oleifera) and 45.73% (D. guineensis). Acid amino acids (aspartic acid and glutamic acid) were the most concentrated amino acids in the samples while aromatic amino acids were slightly concentrated. In all the amino acids determined, D. guineensis had the most concentrated amino acids than A. filiculoides and M. oleifera. The calculated isoelectric points were 1.7 (A. filiculoides), 1.7 (M. oleifera) and 2.8 (D. guineensis), showing they can all be precipitated at acidic pH. Methionine was the limiting amino acid in A. filiculoides. The amino acid score showed that lysine ranged from 0.44-0.94 (on provisional essential amino acid scoring pattern) translating the quality of the sources of studied proteins. The predicted protein efficiency ratio (2.70-3.81) showed that the quality of protein was high while the essential amino acid index range was 0-1.09. The aim of this work was to compare the composition in amino acids of the samples. A. filiculoides, M. oleifera and D. guineensis can be recommended in the food of fish taking into account their food values but must be employed in limited proportions.

Author Keywords: Isoelectric point, amino acid score, proportion.


How to Cite this Article


Arnauld Sèdjro Martin DJISSOU, Comlan Ephrem TOSSAVI, Diane Sènami KPOGUE, Aboubacar TOGUYENI, and Emile Didier FIOGBE, “Comparability of amino acids composition in leaves of Azolla filiculoides, Moringa oleifera and Dialum guineensis as sources of proteins in food of fish,” International Journal of Innovation and Applied Studies, vol. 17, no. 2, pp. 718–725, July 2016.