Amino Acid Profiling of the Leaves of Senna Obtusifolia and Biochemical Changes during Fermentation for Production of ''Kawal'', a Traditional Food Condiment

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Résumé

Kawal is made by a natural or uncontrolled fermentation of Senna obtusifolia leaves. It is a food condiment, and appreciated because of its particular flavor. It is also used as a meat or fish substitute. Kawal is an important source of protein in the diet of low-income families. The present work was done to determine the total amino acid content in raw and fermented Senna obtusifolia leaves. The high performance liquid chromatography (HPLC) with The Pico-Tag method was used for the analysis and determination of amino acid profiles. The results obtained showed that the kawal protein is rich in essential amino acids and semi-essential for humans, with different concentrations. Leucine gave a maximum value of 208.56 mg/100 g (DM) and 538,29 mg/100 g (DM); valine showed the value of 173,46 mg/100 g (DM) and 476.25 mg/100 g (DM), for lysine this value is 205.58 mg/100 g (DM) and 456.13 mg/100 g (DM). In the background, we have histidine, threonine, tyrosine, isoleucine and phenylalanine, whose best concentrations are between 157.36 mg/100 g and 397.93 mg/100 g (DM) in fermented leaves. For semi-essential amino acids, the fermented leaves have concentrations of between 121.96 mg/100 g and 1260.92 mg/100 g (DM).

Mots-clés

Kawal; Senna obtusifolia; Amino acid; HPLC