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This study aims to comparatively analyze the protein content of three widely consumed plant-based foods—African breadfruit (Treculia africana), brown beans (Phaseolus vulgaris), and soybeans (Glycine max). While all three are significant sources of dietary protein, their exact protein contents and nutritional profiles remain subjects of debate, particularly concerning breadfruit, which has been inconsistently categorized as either protein-rich or carbohydrate-dominant. The objective of this research was to determine and compare the protein content of these foods using standard laboratory methods. By providing a quantitative analysis, this study seeks to clarify existing ambiguities regarding the nutritional value of African breadfruit, a commonly consumed but under-explored tropical fruit. Protein contents were determined through Kjeldahl nitrogen analysis, and results were analyzed and compared across the three foods. The findings reveal significant differences in protein concentration, with soybeans demonstrating the highest protein content, followed by brown beans, and African breadfruit. This research is particularly relevant to diabetic patients, vegetarians, dietitians, and the general public seeking affordable and nutritious alternatives to animal-based protein. The study contributes to the growing body of knowledge on plant-based nutrition and offers insights into the potential dietary benefits of these food sources, emphasizing the importance of accurate nutritional labeling in food security and public health.
Keywords: Protein content, African breadfruit, Brown beans, Soybeans, Comparative analysis, Plant-based protein, Nutritional value
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TABLE OF CONTENTS
Title
Certification
Acknowledgement
Table of Contents
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of the Problem
1.3 Objective of the Study
1.4 Significance of the Study
1.5 Scope of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Protein
2.2 Functions of Proteins in the Body
2.3 Digestion of Proteins
2.4 Effects of Excess Consumption of Proteins
2.5 Effects of Protein Deficiency
2.6 Health Benefits of Eating foods with Adequate Amount of Protein
2.7 Breadfruit (Treculia Africana)
2.8 Utilization of African Breadfruit
2.8.1 Nutritional Value of African Breadfruit
2.8.2 Health benefits of breadfruit
2.8.3 Other Uses of Breadfruit
2.9 Brown Beans (Phaseolous Vulgaris)
2.9.1 Nutritional Value of Brown Beans
2.9.2 Health Benefits of Brown Beans
2.10 Soybean (Glycine Max .L.)
2.10.1 Physical Characteristics and Morphology of Soybeans
2.10.2 Chemical Composition Soybeans
2.10.3 Nutritional Value of Soybeans
2.10.4 Health Benefit of Soybeans
2.10.5 Other Uses of Soybeans
2.10.6 Industrial Uses of Soybeans
CHAPTER THREE
3.0 Materials and Methods
3.1 Materials
3.2 Samples Collection and Preparation
3.3 Determination of Nitrogen and Crude Protein
3.4 Determination of Moisture Content
3.5 Determination of Lipid Content
3.6 Determination of Ash Content
References