Amino Acids and Phytochemical Profiles of the Fruits of Jute Mallow (Corchorus olitorius) Accessions

Corchorus olitorius is an African indigenous fruit and leafy green vegetable that is nutrient-dense and has excellent opportunities for human nutrition and health. Despite the crude protein content of the dried tender fruit being up to 16.54%, information on its amino acid profile is still scarce in the literature. Samples of fresh, tender fruits of Corchorus olitorius accessions were collected. The samples were oven-dried and profiled for their amino acids and phytochemicals using standard laboratory methodologies. The amino acid compositions of the dried fruits from the Corchorus olitorius accessions were significantly different (p < 0.05). The Co-Ondo accession was significantly (p < 0.05) superior in g/100 g protein for leucine (6.15), isoleucine (2.89), lysine (2.52), phenylalanine (2.45), threonine (1.94), histidine (0.95), glutamic acid (7.62), alanine (2.35), aspartic acid (5.17), arginine (2.98), proline (4.40), and serine (1.73). Co-Oyo accession in g/100 g protein was superior for glycine (3.00) and valine (2.30). The Corchorus olitorius accessions were not significantly different (p > 0.05) in their tyrosine contents of the dried fruits. The total phenol was in the range of 276.27 to 344.93 mg/100 g; flavonoids 10.26 to 10.85 mg/100 g; alkaloids 14.66 to 15.08 mg/100 g; and cyanide 0.53 to 0.63 mg/100 g. The results of the amino acid and phytochemical profiles of the dried fruits of Corchorus olitorius have further revealed their nutritional and nutraceutical potentials. Awareness should be created about it, and it should be utilized in dietary preparations and feed formulation.