The study was carried out to ascertain how processing (by boiling) affects the amino acid profile of the root, leaf and seed of Moringa oleifera grown in Rivers state, Nigeria. The amino acid profiles of the raw and processed samples were analyzed with the HP 6890 gas chromatograph. It was observed that out of the 22 amino acids present in food, seventeen were recorded in both raw and processed root, leaf and seed of Moringa oleifera with Glutamate having the highest concentration range in g/100g protein (12.31-15.14) and Methionine having the least concentration range (0.62-1.15). Statistical comparison of the amino acid profiles of the processed root, leaf and seed of Moringa oleifera to the raw (unprocessed) samples revealed reduction in the level of these amino acids in most case. The present study shows that precaution measures need to be taken as the levels of amino acids in the M. oleifera samples decreases significantly when processed by boiling. Therefore, harsh processing methods are not recommended if the essential amino acids in the root, leaf and seed of M.oleifera must be incorporated into commercial feeds to boost their amino acid contents.
