## 3 Results and Discussion
### Amino Acid Profile
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Leaf Flour Fractions**} & \multicolumn{3}{c}{**Leaf Protein Concentrate Fractions**} & \multicolumn{1}{c}{**WHO/**} \\ \hline
**Amino Acid** & **Albumin** & **Prolamin** & **Glutelin** & **Albumin** & **Prolamin** & **Glutelin** & **FAO 7** ** \\ \hline Alanine & 0.34 \(\pm\) 0.02 a & 0.09 \(\pm\) 0.02 a & 4.00 \(\pm\) 1.37 a & 0.34 \(\pm\) 0.14 a & nd & 6.00 \(\pm\) 0.40 b  \\ Glycine & 0.20 \(\pm\) 0.04 a & 0.14 \(\pm\) 0.01 a & 1.94 \(\pm\) 1.11 a & 0.26 \(\pm\) 0.14 a & nd & 3.32 \(\pm\) 0.90 a  \\ Valine 3* & 0.50 \(\pm\) 0.02 a & 0.13 \(\pm\) 0.02 a & 6.54 \(\pm\) 0.64 a & 0.50 \(\pm\) 0.18 a & 0.16 \(\pm\) 0.12 a & 8.44 \(\pm\) 0.41 b  \\ Leucine 3* & 0.13 \(\pm\) 0.01 a & 0.19 \(\pm\) 0.02 a & 8.58 \(\pm\) 0.29 a & 0.31 \(\pm\) 0.16 a & 0.28 \(\pm\) 0.06 a & 10.01 \(\pm\) 0.17 b  & 5.9 \\ Isoleucine 3* & 0.21 \(\pm\) 0.02 a & 0.10 \(\pm\) 0.02 a & 5.01 \(\pm\) 0.47 a & 0.33 \(\pm\) 0.14 a & 0.14 \(\pm\) 0.06 a & 5.83 \(\pm\) 0.24 b  & 3.0 \\ Proline & 3.07 \(\pm\) 0.14 a & 0.39 \(\pm\) 0.02 a & 2.52 \(\pm\) 0.69 a & 1.82 \(\pm\) 0.49 b & nd & 2.63 \(\pm\) 0.45 a  \\ Serine & nd & nd & 0.90 \(\pm\) 0.03 a & nd & 0.07 \(\pm\) 0.01 a & 0.89 \(\pm\) 0.03 a  \\ Threonine 3* & nd & nd & 1.70 \(\pm\) 0.71 a & nd & 0.02 \(\pm\) 0.02 a & 2.49 \(\pm\) 0.24 a & 2.3 \\ Phenylalanine 3* & 0.13 \(\pm\) 0.02 a & nd & 1.91 \(\pm\) 0.53 a & nd & 0.03 \(\pm\) 0.01 a & 3.05 \(\pm\) 0.07 b  & 3.8 ** \\ Aspartic acid & 0.23 \(\pm\) 0.00 a & nd & 5.08 \(\pm\) 0.34 a & 0.07 \(\pm\) 0.08 b & 0.11 \(\pm\) 0.04 a & 5.17 \(\pm\) 0.26 a  \\ Glutamic acid & 0.44 \(\pm\) 0.01 a & nd & 5.59 \(\pm\) 2.30 a & 0.21 \(\pm\) 0.02 b  & nd & 7.30 \(\pm\) 0.73 a  \\ Tyrosine & 0.08 \(\pm\) 0.03 a & nd & 3.62 \(\pm\) 2.26 a & 0.07 \(\pm\) 0.00 a & nd & 3.88 \(\pm\) 0.08 a  & 3.8 ** \\ HAA 1 & 4.47 \(\pm\) 0.19 a & 0.9 \(\pm\) 0.09 a & 32.18 \(\pm\) 3.45 a & 3.37 \(\pm\) 1.04 b & 0.61 \(\pm\) 0.20 b  & 39.85 \(\pm\) 0.19 b  \\ AAA 2 & 0.21 \(\pm\) 0.04 a & nd & 5.52 \(\pm\) 2.78 a & 0.07 \(\pm\) 0.00 b & 0.03 \(\pm\) 0.01 a  & 6.94 \(\pm\) 0.16 a  \\ EAA 3* & 0.98 \(\pm\) 0.05 a & 0.42 \(\pm\) 0.06 a & 23.74 \(\pm\) 0.16 a & 1.14 \(\pm\) 0.49 a & 0.63 \(\pm\) 0.18 a  & 29.82 \(\pm\) 0.50 b  \\ NCAA 4 & 0.67 \(\pm\) 0.02 a & nd & 10.67 \(\pm\) 1.95 a & 0.28 \(\pm\) 0.03 b  & 0.11 \(\pm\) 0.04 a & 12.47 \(\pm\) 0.48 b  \\ BCAA 5 & 0.68 \(\pm\) 0.01 a & 0.39 \(\pm\) 0.06 a  & 17.59 \(\pm\) 0.61 a & 0.98 \(\pm\) 0.45 a  & 0.42 \(\pm\) 0.12 a & 21.85 \(\pm\) 0.01 b  \\ TAA 6 & 5.34 \(\pm\) 0.25 a & 1.04 \(\pm\) 0.09 a & 47.39 \(\pm\) 7.19 a & 3.91 \(\pm\) 0.89 b  & 0.8 \(\pm\) 0.15 a  & 59.03 \(\pm\) 1.84 b  \\ \hline \end{tabular}  
* HAA: Hydrophobic amino acids, 2 AAA: Aromatic amino acids, 3* EAA: Essential amino acids, 4 NCAA: Negatively charged amino acids,5 BCAA: Branch chain amino acids, 6 TAA: Total amino acids,7 EAA by the WHO/FAO (2007) for adults [27]. ** Tyrosine + phenylalanine. Different letters in the same row indicate significant differences for a specific amino acid between the leaf and LPC fractions. nd: not detected. Cysteine and tryptophan were not quantified.  
\end{table} 
Table 2: Amino acid composition (g/100 of dry solids) of the protein fractions of flour and LPC. Figure 1: Chromatograms of protein fractions from jackfruit leaf and LPC.