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Chaya is one of the underutilized crops in Ethiopia and may become a key solution to alleviate both food and nutrition insecurity in developing countries. The objective of this study was to investigate the phenolic acid and amino acid composition of chaya (Cnidoscolus chayamansa) leaf and stem samples grown in Dire Dawa, Ethiopia. HPLC with a reverse-phase column was used for the determination of individual phenolic acid and amino acid compositions of all chaya samples. Each group of phenolic acid was used for phenolic acid quantification. Deep green, light green, and stem samples were analyzed for phenolic acid and amino acid profiles. The findings from this study show that chaya contains high amounts of phenolic acids and amino acid compositions. The deep green chaya leaf contained the highest amino acids and the lowest composition was found in the chaya stem. High concentration of essential amino acids such as leucine, lysine, and phenylalanine is found in chaya leaf, whereas leucine, lysine, and cysteine essential amino acids are dominant in chaya steam. Therefore, this study could be very significant for future use of chaya leaf as a rich source of amino acids and essential antioxidants to improve mainly the food, nutrition, and health status of rural peoples in Ethiopia. This research article focuses only on the phenolic and amino acid content and so the researchers recommend for others to do so on other untouched parameters like proximate compositions, mineral contents, and anti-nutritional contents of both chaya leaves and stems. [ABSTRACT FROM AUTHOR]

Cowpea is a drought-tolerant legume consumed as a high-quality plant protein source in many parts of the world. In this study, crude protein contents, Osborne fractions, in vitro protein digestibility and amino acid composition of proteins of 5 different cowpea varieties (Asebot , Asrat , Bekur , TVu and WWT) were investigated. The crude protein contents varied from 28.1 to 31.8 g/100 g. Results showed that the globulin and albumin fractions were the predominant protein fractions, accounting for 38.4–49.1 and 19.6–22.5% of the total protein, respectively; followed by glutelins contributing from 6.4 to 10.4%, while prolamins were 1.0–1.14%. In vitro protein digestibility (IVPD) of cowpea flour ranged between 68.7 and 72.0%. IVPD showed a significant negative correlation with phytic acid (r = -0.673) and globulins contents (r = -0.846), and did not correlate with tannins content. The amino acid analysis showed that proteins were mainly comprised of non-essential amino acids: Glx and Asx (including Gln and Asn). Except for Ile and His, the amino acid score of the cowpea varieties was below the FAO/WHO requirement for essential amino acids for infants and preschool children. Trp was the first limiting amino acid for all varieties except for TVu, followed by the sulphur-containing amino acids. On the basis of crude protein content, digestibility and balance of essential amino acids, WWT, Bekur and TVu varieties can be recommended for value added food products and in breeding programs to develop high protein quality cowpea varieties. • Crude protein content of all cowpea varieties was higher than that of common beans. • The globulins and albumins were major storage proteins of cowpea varieties. • The classical Osborne protein fractionation method showed moderate protein recovery. • Cowpea bean proteins were moderately digestible using the IVPD assay method. • Non-essential amino acids were major constituents of cowpea amino acid composition. [ABSTRACT FROM AUTHOR]