This work focuses on the use of high-performance liquid chromatography (HPLC) for the quantitative measurement of vitamins and amino acids found in residue extracts. The goal of the study is to precisely ascertain the quantities of these vital substances in residual samples by utilizing the effectiveness of HPLC. The analytical methodology used in this study offers a reliable way to assess the nutritional value of residues, offering insightful information on their makeup and their uses in a range of disciplines, such as environmental studies, food science, and agriculture. The quantitative analysis results provide a basis for comprehending the chemical composition of the residue, enabling well-informed decision making in both research and industry applications.

Alhagi maurorum is a wild plant that is found in locations with limited water resources. It is a member of the leguminous family. Due to the high value of the vitamins, flavonoids, and amino acids it contains, folk medicine uses it. The initial findings of our scientific investigation on the subject of "Enrichment of food products based on the local Alhagi maurorum plant" are presented in this paper. The plant extract Alhagi maurorum was investigated with high-performance packed-layer liquid chromatography. Amino acids (aspartic acid, glutamic acid, serine, glycine, asparagine, glutamine, cysteine, threonine, argenine, alanine, proline, tyrosine, valine, methionine, isoleucine, leucine, histidine, tryptophan, phenylalanine, and lysine) and vitamin B₂ (riboflavin), B₆ (pyridoxine), and B₉ (folate acid) concentrations in the solution are calculated based on the graphical lines and peaks obtained during the analysis.