Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)
- Titi Kirana
- Harijono Harijono
- Teti Estiasih
- Endang Sriwahyuni
AbstractThree blanching methods, namely boiling, steaming, and boiling+sodium bicarbonate, were used to evaluate amino acids contens and score of Moringa leaves under different blanching. Results showed that blanching had a great effect on amino acids and scores of Moringa leaves and their digestibility increased. Different methods of blanching had variable effects on Moringa leaves’ amino acids and digestibilitysignificantly (p<=0.05). Steam blanching Moringa leaves had the highest amino acid content by 31.49%. Results also revealed that under different blanching Moringa leaves at levels of leucine of steam and boil+sodium bicarbonate samples, lysine content of boil and steam blanching are higher than those ofFAO/WHO requirement pattern. The in vitro protein digestibility under study ranged from 49.6 to 52.3%.
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