Nor. Afr. J. Food Nutr. Res. 2022; 6(13): 22-28 https://doi.org/10.51745/najfnr.6.13.22-28 https://www.najfnr.com ORIGINAL ARTICLE Amino acid profile and scores of some selected traditional diets commonly consumed in northwest zone, Nigeria Maryam Abdulkadir Dangambo 1* , Adamu Jibrin Alhassan 1, Atiku Muhammad Kano 1, Hafiz Abubakar 1, Zinat Suleiman Muhammad 2 1 Department of Biochemistry, Faculty of Basic Medical Sciences, College of Health Sciences, Bayero University Kano-Nigeria 2 Department of Biochemistry, Bauchi State University Gadau. P.M.B 065 Azare, Bauchi, Nigeria Abstract Background and aims: Amino acids composition of local and regional dietary proteins determines the protein quality. The study was aimed at evaluating amino acid profiles of some selected traditional diets commonly consumed in Jigawa (JG), Kano (KN) and Katsina (KT) States, Northwest Zone-Nigeria. Methods: The selected prepared diets (four per state) include; JG Tuwon masara using white maize served with Kuka soup (JG TMW SWKS), JG Tuwon masara using yellow maize served with Kuka soup (JG TMY SWKS), JG Danwake served with groundnut oil and pepper (JG Danwake SWGOP), JG Moimoi, KN Tuwon masara using white maize served with Kuka soup (KN TMW SWKS), KN Tuwon masara using yellow maize served with Kuka soup (KN TMY SWKS), KN rice and beans served with groundnut oil and pepper (KN Rice and Beans SWGOP), KN Danwake served with groundnut oil and pepper (KN Danwake SWGOP), KT Tuwon masara using white maize served with Kuka soup (KT TMW SWKS), KT Tuwon masara using yellow maize served with Kuka soup (KT TMY SWKS), KT Danwake served with groundnut oil and pepper (KT Danwake SWGOP) and KT Dambu. The preparations were dried and grounded into powdered form and analyzed using standard methods. Results: The amino acid profile of the diets consumed in the three states show higher content of total non-essential amino acids (NEAA) compared with essential amino acids (EAA). The amino acid score of the prepared diets though higher than the standard amino acid score by WHO/FAO/UNU (2007), may support the normal growth of all age groups except lysine. The limiting amino acid score was found to be either lysine or SAA (cysteine + methionine) in all the 3 states’ diets. Histidine was found to have the highest score in all the diets except in JG Moimoi and KN Danwake served with groundnut oil and pepper (SWGOP) respectively. The low levels of lysine and SAA in some of the diets may be due to low contents of these amino acids in the ingredients used. Conclusion: This study showed that, the amino acid score of the prepared diets though higher than the standard amino acid score established by WHO/FAO/UNU may support the normal growth of infants, children as well as adults except lysine. Keywords: traditional diets, amino acids, amino acid profile, amino acid score. Received: August 19, 2021 / Accepted: December 19, 2021 / Published: January 14, 2022 1 Introduction classified as nutritionally essential (indispensable) or nonessential (dispensable) for humans 4, 5. Nutritionally essential amino acids The nutritional value of any protein is directly related to the amino (EAA) must be provided from the diet, whereas nonessential acid composition. Dietary proteins in form of amino acids are amino acids (NEAA) are those synthesized de novo 5. Some needed for growth, metabolism, and maintenance of the body proteins, especially plant origin proteins, are incomplete, because especially in young ones 1. Differences in protein value of human they do not contain all of the essential amino acids at the diets are in protein quality, not quantity. Diets in the developing recommended level, while others, especially animal sourced world, such as Nigeria, are based largely on cereals, with minor proteins, typically contain higher levels of essential amino acids contributions from legumes and little if any low animal protein and are often classified as complete 6. Proteins are a diverse and hence, these diets are of low quality. Protein quality is a measure abundant class of biomolecules, constituting more than 50% of of the efficiency with which dietary protein is converted to body the dry weight of cells. This diversity and abundance reflect the protein. Proteins of higher quality are required in lesser amounts central role of proteins in virtually all aspects of cell structure and compared to proteins of lower quality. According to National function 7. If the molecular weight and the exact amount of the Academy Press (NAP) 2, protein quality is assessed in relation to a protein analyzed are known (or the number of amino acid residues reference amino acid pattern with adjustment made for per molecule is known), the molar ratios of amino acids in the digestibility. Access to sufficient food of an adequate quality to protein can be calculated 7. Amino acid score is defined as the ratio maintain normal body composition and function throughout the of a gram of the limiting amino acid in the food to the same life-cycle is fundamental to maintaining health. The amount of amount of the same amount of the corresponding amino acid in protein needs to be consumed, as part of nutritionally adequate the reference diet multiplied by 100 3. This score provides a way diet, to achieve the desired structure and function is identified as to predict how efficiently protein will meet a person’s amino acid the requirement 3. Amino acids (AA) based on growth or nitrogen needs 3. Amino acid scoring has involved transition from a pattern balance (namely net synthesis of protein in the whole body) are based on the amino acid composition of high-quality food proteins 22 * Corresponding author: Maryam A. Dangambo, Department of Biochemistry, Faculty of Basic Medical Sciences, College of Health Sciences, Bayero University Kano-Nigeria E-mail: [email protected] Dangambo et al. Amino acids and traditional diets in Nigeria e.g., egg to patterns that are assumed to reflect actual human needs copper sulfate (CuSO4), and selenium oxide (SeO2) in the ratio for each age group 3. The main focus of this research is to provide 10:5:1 was added into the flask to facilitate digestion. Four pieces amino acid profiles and amino acid scores of some commonly of anti-bumping granules were added. The mixture in the consumed traditional diets in northwest geopolitical zone, digestion flask was transferred into the Kjeldahl digestion Nigeria. This can provide added value to the national food apparatus and heated for three (3) hours until the liquid turned composition tables and international food databases which can be light green. The digested sample was cooled and diluted with used for the assessment of the protein quality in the nutrition of distilled water to 100 cm3 in a standard volumetric flask. An all populations. aliquot (10 cm3) of the diluted solution was mixed with 15 cm3 of 45% NaOH and put into the Markham distillation apparatus and 2 Material and Methods distilled into 10 cm3 of 2% boric acid containing 4 drops of bromocresol green/methyl red indicator until about 70 cm3 of 2.1 Documentation and selection of commonly distillate was collected. The distillate was then titrated with consumed diets standardized 0.01N hydrochloric acid to the grey colored endpoint. Documentation and selection of commonly consumed diets in each state (Jigawa, Kano, and Katsina) were performed by Calculation administration of questionnaire (unstructured/open questionnaire). After questionnaire administration, based on % respondents’ responses on the frequency of consumption of the (𝑎𝑎−𝑏𝑏)∗0.01∗14∗𝑉𝑉∗100 Where: a= titer va𝑁𝑁lu𝑁𝑁e𝑁𝑁 𝑁𝑁o𝑁𝑁f 𝑁𝑁th𝑁𝑁e𝑁𝑁 di=gested sam𝑊𝑊p∗l𝐶𝐶e, b= titer value of blank traditional diets, most highly-, moderately-, and the least- sample, V= volume after dilution (100 cm3), W= weight of dried consumed diets were selected for the study. Recipe, quantity, and sample (mg), C= aliquot of the sample used (10 cm3), 14= type of processing applied to the recipe and most common method nitrogen constant in milligram. of cooking the commonly consumed diets in each state were also adopted based on their responses. Sample hydrolysis 2.2 Sample collection and preparation A known weight of the defatted sample was weighed into glass ampoule followed by addition of 7 cm3 of 6N HCl and oxygen All the recipes (food samples) were purchased from the main was expelled by passing nitrogen into the ampoule (this is to avoid markets in each of the three states (Jigawa from Kachako market, possible oxidation of some amino acids during hydrolysis, e.g., Kano from Dawanau and ‘Yan kaba markets, and Katsina from methionine and cystine). The glass ampoule was then sealed with Dutsin-ma market) from months of January-February, 2016. The Bunsen burner flame and transfer yellow into an oven preset at diets were prepared, dried, and grounded into powder using 105oC for 22 hours. The ampoule was allowed to cool before mortar and pestle planed for the amino acids analysis. The broken open at the tip and the content was filtered to remove the powdered samples were stored in tight plastic containers at room humins (It should be noted that tryptophan is destroyed by 6N temperature prior to analysis. HCl during hydrolysis). The filtrate was then evaporated to 2.3 Aminoacids determination dryness using rotary evaporator. The residue was dissolved with 5 cm3 acetate buffer (pH 2.0) and stored in plastic specimen bottles, 2.3.1 Principle which were kept in the freezer until needed for the analysis. The amino acids in the sample were determined using methods c. Tryptophan Principle described by Benitez 8 by hydrolyzing the sample in 6N HCl. The Tryptophan is destroyed by 6N HCl during hydrolysis. Therefore, hydrolysate was then loaded into the analyzer to separate and tryptophan in the sample was hydrolyzed with 4.2M Sodium analyze free acidic, neutral, and basic amino acids of the hydroxide 10. The known sample was dried to constant weight, hydrolysate. An integrator attached to the analyzer calculates the peak area proportional to every amino acid concentration. defatted, hydrolyzed, evaporated in a rotary evaporator and loaded into the analyzer. An integrator attached to the analyzer calculates 2.3.2 Procedure the peak area proportional to the concentration of tryptophan in the sample. a. Defatting sample Sample hydrolysis The sample was defatted using a chloroform/methanol mixture of ratio 2:1. Exactly 300mg of the sample was transferred into A known weight of the defatted sample was weighed into glass extraction thimble and extracted for 15 hours using Soxhlet ampoule. Ten ml (10 cm3) of 4.2M NaOH was added and oxygen extraction apparatus 9. was expelled by passing nitrogen into the ampoule. The glass ampoule was then sealed with Bunsen burner flame and put in an b. Nitrogen determination oven preset at 105o ± 5oC for 22 hours. The ampoule was allowed A small amount of sample (0.15g) was weighed, wrapped in to cool before breaking open at the tip and the content was filtered Whatman filter paper (No. 1), and transferred into a Kjeldahl to remove the humins. The filtrate was neutralized with 6N HCL digestion flask. Concentrated sulfuric acid (10 cm3) was added and and evaporated to dryness at 40oC under vacuum in a rotary a catalyst mixture (0.5g) containing sodium sulfate (Na2SO4), evaporator. The residue was dissolved with 5 cm3 of acetate buffer Nor. Afr. J. Food Nutr. Res. 2022; 6 (13): 22-28 23 Dangambo et al. Amino acids and traditional diets in Nigeria (pH 7.0) and stored in plastic specimen bottles, which were kept Zone-Nigeria. All the diets were found to present higher content in the freezer. of NEAA when compared to EAA with JG Moimoi having the highest. Table 2 shows that, all the diets contain the highest Hydrolysate loading into analyzer content of NEAA when compared with their EAA contents with The amount loaded was 60 microliters. This was dispensed into TMY SWKS displaying the highest and Danwake SWGOP the cartridge of the analyzer. The analyzer is designed to separate displaying the least values. From Table 3, it can be observed that, and analyze free acidic, neutral, and basic amino acids of the TMW SWKS possesses the highest total EAA followed by TMY hydrolysate. SWKS, Danwake SWGOP and dambu. However, the highest total NEAA was found in TMY SWKS followed by dambu, Calculation Danwake SWGOP and TMW SWKS respectively. An integrator attached to the analyzer calculates the peak area Table 4, 5 and 6 summarize the amino acid scores of the prepared proportional to the concentration of each of the amino acids. diets commonly consumed in Jigawa Kano and Katsina states 2.4 Statistical analysis northwest Zone-Nigeria which were compared with that of WHO/FAO/UNU (2007) for all age groups. It was observed that All data were mean of triplicate determinations and were the calculated amino acid score of the prepared diets may support subjected to analysis of variance (ANOVA) and independent the normal growth compared with reference standard amino acids sample test using SPSS software version 20.0 with P value <0.05 score established by WHO/FAO/UNU (2007) except lysine of JG considered significant. Danwake SWGOP and KT Danwake SWGOP. Even though lysine of KN Danwake SWGOP and rice and beans can provide Table 1: Amino acid profile (mg/g protein) of prepared diets the mg/g protein requirement for three years and above age groups commonly consumed in Jigawa State-Nigeria as compared with that of WHO/FAO/UNU (2007), it appeared to present the lowest amino acid score compared to the remaining JG JG JG JG diets of Kano. Amino acids TMW TMY Danwake Moimoi SWKS SWKS SWGOP Leucine* 69 73 86 75 Table 2: Amino acid profile (mg/g protein) of prepared diets Lysine* 32 31 24 54 commonly consumed in Kano state- Nigeria Isoleucine* 35 32 37 43 KN KN KN Rice KN Phenylalanine* 42 40 34 44 Amino acids TMW TMY and beans Danwake Valine* 50 36 41 46 SWKS SWKS SWGOP SWGOP Methionine* 22 14 16 16 Leucine* 63 80 92 74 Lysine* 33 52 31 32 Histidine* 23 22 23 21 Isoleucine* 35 50 31 33 Threonine* 31 31 32 39 Phenylalanine* 38 48 41 41 Tryptophan 12 10 10 15 Valine* 42 42 40 33 Proline 55 40 42 46 Methionine* 12 12 20 12 Arginine 53 50 48 70 Histidine* 22 24 27 17 Tyrosine 31 33 34 46 Threonine* 30 33 35 28 Tryptophan 12 13 12 9 Cysteine 13 16 22 10 Proline 53 39 31 40 Alanine 62 50 55 46 Arginine 47 69 56 52 Glutamic acid 158 150 145 143 Tyrosine 33 41 36 29 Glycine 39 41 44 45 Cysteine 13 9 12 10 Serine 37 34 40 43 Alanine 40 46 39 38 Aspartic acid 88 78 79 92 Glutamic acid 163 136 127 106 Total EAA 304 280 292 339 Glycine 36 38 40 35 Serine 35 40 30 31 Total NEAA 547 501 520 556 Aspartic acid 65 103 82 74 Total AA 852 780 812 894 Total EAA 275 341 317 269 KEY : JG : Jigawa, TMW WSKS : Tuwon masara (white) served with Kuka soup, TMY SWKS : Total NEAA 498 534 465 424 Tuwon masara (yellow) served with Kuka soup, SWGOP : served with groundnut oil and pepper. EAA : essential amino acids, NEAA : non-essential amino acids, AA : amino acids, *: Essential Total AA 773 875 782 694 amino acids. KEY: KN: Kano,TMW WSKS: Tuwon masara (white) served with Kuka soup, TMY SWKS: 3 Results Tuwon masara (yellow) served with Kuka soup, SWGOP: served with groundnut oil and pepper. EAA: essential amino acids, NEAA: non-essential amino acids, AA: amino acids,*: Essential amino Tables 1, 2 and 3 show the amino acid profile of commonly acids. consumed diets in Jigawa, Kano and Katsina states, northwest 24 Nor. Afr. J. Food Nutr. Res. 2022; 6 (13): 22-28 Dangambo et al. Amino acids and traditional diets in Nigeria Table 3: Amino acid profile (mg/g protein) of prepared diets 4 Discussion commonly consumed in Katsina state- Nigeria The nutritional value of any protein is directly related to the KT KT KT KT amino acid composition. Dietary proteins in form of amino acids Amino acids TMW TMY Danwake Dambu are needed for growth, metabolism, and body maintenance SWKS SWKS SWGOP especially in the young individuals 1. The amino acids contents of Leucine* 72 74 66 64 the prepared diets of the three states shows eighteen amino acids Lysine* 33 32 31 33 out of the common twenty amino acids found in proteins due to Isoleucine* 32 33 42 36 glutamine and asparagine which were respectively converted into glutamate and aspartate, hence the higher concentration of the Phenylalanine* 40 37 32 35 later 1. Valine* 35 40 36 33 Methionine* 12 13 13 12 The current study showed that the prepared diets of the three states contain higher content of total NEAA when compared with Histidine* 23 23 22 22 total EAA contents. When dietary protein is relatively high in Threonine* 41 30 33 29 NEAA, down-regulation of insulin and up-regulation of glucagon Tryptophan 11 9 9 12 is a logical consequence. Insulin antagonizes hepatic glucagon Proline 35 40 34 31 activity by activating cyclic adenosine monophosphate (cAMP) Arginine 57 60 53 63 phosphodiesterase and additional mechanism. cAMP down- regulates the synthesis of a number of enzymes required for de Tyrosine 33 29 34 36 novo lipogenesis and cholesterol synthesis and up-regulates key Cysteine 11 22 13 12 gluconeogenic enzymes 11. Most of the EAA of Jigawa state Alanine 38 42 44 38 Moimoi was found to be higher compared with tuwo, danwake, Glutamic acid 120 133 116 123 and dambu. The variations in amino acids (both EAA and NEAA) Glycine 33 38 34 40 content of these prepared diets may be due to composition of Serine 32 36 42 37 diets. According to some literature data 6, animal sourced proteins, contain higher levels of EAA. This may be a reason that, in some Aspartic acid 81 85 77 83 of the state, especially Katsina state, where the most highly selected Total EAA 287 282 274 265 prepared diets (TMW SWKS and TMY SWKS) contain the Total NEAA 448 493 457 474 higher EAA levels compared to moderately- and the least selected Total AA 736 775 731 739 diets, since meat was used in preparing the kuka soup served with tuwo. KEY: KT: Katsina, TMW WSKS: Tuwon masara (white) served with Kuka soup, TMY SWKS: Tuwon masara (yellow) served with Kuka soup, SWGOP: served with groundnut oil and pepper. EAA: essential amino acids, NEAA: non-essential amino acids, AA: amino acids, *: Essential amino acids. Table 4: Comparison of amino acid score (mg/g protein) of prepared diets commonly consumed in Jigawa state- Nigeria with WHO/FAO/UNU) for age groups WHO/FAO/UNU (2007) Score (mg/g protein requirement) Egg JG JG JG for age groups JG Scoring Amino acids TMW TMY Danwake Moimoi pattern SWKS SWKS SWGOP 0.5yrs 1-2yrs 3-10yrs 11-14yrs 15-18yrs >18yrs (mg/g) Leucine 80 85 100 87 86 66 63 61 60 60 59 Lysine 46 45 34 77 70 57 52 48 48 47 45 Isoleucine 65 60 68 80 54 32 31 31 30 30 30 Valine 76 55 62 70 66 43 42 40 40 40 39 Histidine 105 102 105 97 22 20 18 16 16 16 15 Threonine 67 65 69 84 47 31 27 25 25 24 23 Tryptophan 69 57 59 89 17 8.5 7.4 6.6 6.5 6.3 6.0 Phenylalanine + 78 78 73 98 93 52 46 41 41 40 38 tyrosine (AAA) Methionine + 61 53 65 44 57 28 26 24 23 23 22 Cysteine (SAA) KEY: JG: Jigawa, TMW WSKS: Tuwon masara (white) served with Kuka soup, TMY SWKS: Tuwon masara (yellow) served with Kuka soup, SWGOP: served with groundnut oil and pepper, AAA; aromatic amino acids, SAA; sulfur amino acids.. Nor. Afr. J. Food Nutr. Res. 2022; 6 (13): 22-28 25 Dangambo et al. Amino acids and traditional diets in Nigeria Table 5: Comparison of amino acid score (mg/g protein) of prepared diets commonly consumed in Kano state- Nigeria with WHO/FAO/UNU) for age groups WHO/FAO/UNU (2007) Score (mg/g protein requirement) Egg KN KN KN Rice KN for age groups Scoring Amino acids TMW TMY and beans Danwake pattern SWKS SWKS SWGOP SWGOP 0.5yrs 1-2yrs 3-10yrs 11-14yrs 15-18yrs >18yrs (mg/g) Leucine 73 93 107 85 86 66 63 61 60 60 59 Lysine 48 74 45 45 70 57 52 48 48 47 45 Isoleucine 65 93 57 61 54 32 31 31 30 30 30 Valine 64 64 61 50 66 43 42 40 40 40 39 Histidine 100 109 120 79 22 20 18 16 16 16 15 Threonine 64 69 74 60 47 31 27 25 25 24 23 Tryptophan 69 79 71 52 17 8.5 7.4 6.6 6.5 6.3 6.0 Phenylalanine + 76 96 83 75 93 52 46 41 41 40 38 tyrosine (AAA) Methionine + 45 38 57 38 57 28 26 24 23 23 22 Cysteine (SAA) KEY : KN : Kano, TMW WSKS : Tuwon masara (white) served with Kuka soup, TMY SWKS: Tuwon masara (yellow) served with Kuka soup, SWGOP : served with groundnut oil and pepper, AAA ; aromatic amino acids, SAA ; sulfur amino acids. Table 6: Comparison of amino acid score (mg/g protein) of prepared diets commonly consumed in Katsina State-Nigeria with WHO/FAO/UNU) for age groups WHO/FAO/UNU (2007) Score (mg/g protein requirement) Egg KT KT KT for age groups KT Scoring Amino acids TMW TMY Danwake Dambu pattern SWKS SWKS SWGOP 0.5yrs 1-2yrs 3-10yrs 11-14yrs 15-18yrs >18yrs (mg/g) Leucine 84 86 77 75 86 66 63 61 60 60 59 Lysine 47 45 44 48 70 57 52 48 48 47 45 Isoleucine 59 62 77 67 54 32 31 31 30 30 30 Valine 52 61 55 50 66 43 42 40 40 40 39 Histidine 105 105 99 102 22 20 18 16 16 16 15 Threonine 87 64 70 61 47 31 27 25 25 24 23 Tryptophan 62 52 54 68 17 8.5 7.4 6.6 6.5 6.3 6.0 Phenylalanine + 77 71 71 76 93 52 46 41 41 40 38 tyrosine (AAA) Methionine + 40 61 46 43 57 28 26 24 23 23 22 Cysteine (SAA) KEY: KT: Katsina, TMW WSKS: Tuwon masara (white) served with Kuka soup, TMY SWKS: Tuwon masara (yellow) served with Kuka soup, SWGOP: served with groundnut oil and pepper, AAA; aromatic amino acids, SAA; sulfur amino acid. The quality of the proteins can be determined in relation to the JG and KT Danwake SWGOP. Though lysine of KN Danwake composition of a standard protein, which is recognized as the most SWGOP and rice and beans may provide the mg/g protein relevant for the assessment of the protein quality in the nutrition requirement for all age groups when compared with the Joint of all population 1. The Joint FAO/WHO/UNU Expert FAO/WHO/UNU Expert Consultation 12, but it has the lowest Consultation 12 has recommended that the composition of amino amino acid score in relation to other prepared diets. Lysine acids in local and regional diets should be taken into consideration content of TMW and TMY SWKS may help support normal to determine the chemical composition of diets and estimate of growth of adults whereas that of JG Moimoi may support the their protein quality. Therefore, in order to better assess the normal growth of all age groups. nutritional quality of the prepared diets, the indispensable amino The limiting amino acid was found to be either lysine (Lys) or acids of the diets were used to calculate the amino acid score 12. methionine + cysteine (SAA) in all the selected prepared diets of The amino acid score of the prepared diets though higher than the the three states. While, histidine (His) was found to be the standard amino acid score established by the Joint amino acid with the highest score in all the diets except in JG FAO/WHO/UNU Expert Consultation 12 may support the Moimoi and KN Danwake where AAA (Phe + Tyr) and Leu normal growth of infant, children as well as adults except lysine of were the highest score, respectively. The low levels of Lys and 26 Nor. Afr. J. Food Nutr. Res. 2022; 6 (13): 22-28 Dangambo et al. Amino acids and traditional diets in Nigeria SAA in some of the diets may be due to low contents of these amino acids, e.g., elevation of phenylalanine or leucine, isoleucine amino acids in the ingredients used in preparing the diets. and valine results in increased uptake of these amino acids into the According to Graciela 13, beans was reported to have low brain, altering brain function leading to a variety of neurological nutritive value due to low contents of certain EAA, particularly problems such as impaired brain development and altered sulfur-containing amino acids (e.g., Met) and Trp. The joint behavior and mental function 15. Therefore, overconsumption of WHO/FAO/UNU these selected prepared diets may results in neurological issues in the study area later in life. However, the increased uptake of some Expert Consultation 13 also reported Lys as the likely limiting amino acids such as tryptophan and tyrosine by the brain is amino acid in cereals. The first limiting amino acids; lysine and particularly important because these amino acids act as precursors SAA (Met + Cys) in the selected prepared diets play important for a variety of hormones and/or neurotransmitters or modulators role to human health. A reduced supply of lysine in the diet may of nerve function (e.g., melatonin, serotonin, and dopamine) 15. lead to mental and physical retardation because it constitutes an In addition, changes in the free amino acid levels in the brain essential precursor for the de novo synthesis of glutamate, the signal the nervous system centers regulating food consumption most significant neuron-transmitter in the mammalian central and eating patterns. This central nervous system mechanism may nervous system 1. Methionine is the major donor of the methyl even determine the proportions of protein and of energy-yielding group to affect DNA and protein methylation in cells 14. nutrients selected in the diet through a mechanism regulated by Cysteine is a nutritionally semi-essential amino acid present the entry of tryptophan and other neurotransmitter precursors mainly in the form of L-Cys in the extracellular space 15. The into the brain 15. In addition to neurological issues, amino acids in balance between L-Cys and L-cystine plays a vital role in excess of requirement may also affect kidney function since one of controlling redox potential, synthesis of other active substrates the major functions of the kidney is the elimination of products of (GSH, H2S, and taurine), oxidative stress, and inflammatory protein and amino acids metabolism 21. It is not surprising, response 16. Dietary intake of sulfur amino acids affects cell therefore, that protein intake exerts many diverse effects on the signaling via modulating intracellular concentrations of L-Cys kidney. There are three ways in which high protein/amino acid and L-cystine, as well as L-cysteine/L-cystine redox state in the intake may play a role in the development of renal disease: postprandial period 17. Therefore, L-Cys is not only a building promotion of nephrolithiasis, enhancement of the morbidity of block of protein, but also a regulator of cell signaling pathways acute renal failure, and acceleration of glomerulosclerosis. and hence, classified as a functional amino acid in nutrition 18. Therefore, prolong consumption of these selected prepared diets Histidine (His) which was found to be the amino acid with the may precipitate neurological and kidney problems in the study highest score in all the three states diets except in JG Moimoi and area. KN Danwake plays an important role in hemoglobin. According to he Joint WHO/FAO/UNU Expert Consultation 12, when a 5 Conclusions histidine-deficient diet is consumed for a prolonged period, a decrease in hemoglobin, in conjunction with a rise in serum iron This study showed that the prepared diets of the three states under is observed. Therefore, if there is limited dietary supply, histidine study contain higher content of total NEAA when compared with pools may be maintained through the release of histidine from the total EAA contents. The amino acid score of the prepared diets degradation of hemoglobin 12, 19, and also through the reduction though higher than the standard amino acid score established by in hemoglobin synthesis 12. Histidine may also be released from WHO/FAO/UNU may support the normal growth of infant, carnosine (Alanyl-L-histidine), a dipeptide presents in large children as well as adults except lysine. Further studies should quantities in skeletal muscle 12. determine protein digestibility-corrected amino acid score (PDCAAS) and digestible indispensable amino acid score The protein quality of foods for human consumption through the (DIAAS) of the diets in addition to the evaluation of the amino use of amino acid profiles and amino acid scores can provide added acid profile and amino acid score of the diets. value to the national food composition tables and international food databases 13. It can be observed that all the calculated amino acid score of the prepared diets is higher than the standard amino Acknowledgments: None. acid score established by Joint WHO/FAO/UNU Expert Author contribution: All authors contributed to writing and reviewing the Consultation 12. 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Amino acid profile and scores of some selected traditional diets commonly consumed in northwest zone, Nigeria. The North African Journal of Food and Nutrition Research, 6(13): 22-28. https://doi.org/10.51745/najfnr.6.13.22-28 © 2022 The Author(s). This is an open-access article. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third-party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. 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