Total amino acid profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines

Total amino acid (AA) profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines were studied. Heating their fresh wines to 85 °C, cooling and diluting to original volumes distilled off ethanol, but did not change their moisture and nitrogen contents. R. hookeri wine contained more (p < 0.05) Phe, Val, Ala, Gly, Pro, Asp, Asn, His and Lys than E. guineensis wine which contained more (p < 0.05) Met, Cys, Glu, Gln, Ser and Arg. Tyrosine, Leu, Ile and Thr contents did not vary (p > 0.05). Glycine and Pro contents were low suggesting high globular protein concentrations. ∑ basic AA/∑ acidic AA ratios were >1 suggesting high basic protein contents. The E. guineensis and R. hookeri wines contained 58.25 ± 0.56% and 56.79 ± 0.4% essential AAs, respectively. Essential AA scores suggested Leu as their limiting AA. In conclusion, the wines can adequately meet daily nitrogen and essential AA needs when a 70 kg adult drinks 1425.45 ml.