Amino Acids Profile of Leafy Vegetables Consumed in Western Côte d’Ivoire

Leafy vegetables are an important source of essential components rural people diet in tropical Africa. This study aimed to characterize the free amino acids five leafy consumed Western Côte d 'Ivoire. The leaves Abelmoschus esculentus, Celosia argentea, Ipomea batatas, Manihot esculenta, and Myrianthus arboreus were collected at maturity from cultivated farmlands located Dabou (Abidjan District). These washed oven-dried 60 °C for 3 days. dried then ground powdered samples each leaf analysis its acid contents using HPLC. results showed that vegetable significantly different (p ˂ 0.05). proline which is a non-essential was found all with varying 563.6 ± 1.08 1562.9 1.88 mg/100 g. For acids, leucine ranged 175.9 0.56 9685.9 5.14 Among vegetable, lysine quantified C. argentea (266.7 0.89 g), I. batatas (7225.9 2.56 g) M. (182.4 0.66 g). Tryptophan could not be detected esculenta arboreus. recorded highest content valine (1639.1 1.39 mg / 100 compared (1069.4 1.2 100g). Methionine only sulfur (165.1 0.61 show d'Ivoire acids. Therefore, they can contribute improving nutritional quality food ensure security.