Acta Scientiarum Polonorum Technologia Alimentaria

Introduction. Jerusalem artichoke (Helianthus tuberosus L.) is grown primarily for its edible tubers, which were first cultivated by native Americans before the arrival of
the Europeans. Unlike most tubers, but in common with other members of the Asteraceae, the tubers store fructans instead of starch. Fructans are non-digestible carbohydrates considered functional food ingredients because they affect body processes in ways that result in better health and in many diseases prevention. However, the Jerusalem artichoke deserves attention not only because of the content of fructans, recent studies also indicate
a high protein content, including essential amino acids.

Material and methods. The aim of the work was to establish the content of protein and amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety – Rote Zonenkugel. The content of protein was estimated by Dumas method. The amino acids composition was analysed with ion-change chromatography with postcolumn derivatisation and detection of ninhydryn reaction with automatic amino acids analyser.

Results. The assessed liophylisate was characterised by high protein content (6.36%)
in comparison to chicory (which is the main industrial source of fructans) and to commonly consumed potatoes. There was shown a few times higher content of essential amino acids (also of methionine) in comparison to chicory and potato. The examined essential amino acids were present in very advantagenous proportions.

Conclusions. In Jerusalem artichoke tubers of Rote Zonenkugel variety of the high content of protein was established in comparison to other plant sources. The high content was found of amino acids with special stress on essential amino acids (esp. sulphur ones).