文章基本信息

标题：Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)
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作者：Titi Kirana ; Harijono Harijono ; Teti Estiasih 等
期刊名称：Journal of Food Research
印刷版ISSN：1927-0887
电子版ISSN：1927-0895
出版年度：2013
卷号：2
期号：1
页码：101
DOI：10.5539/jfr.v2n1p101
出版社：Canadian Center of Science and Education
摘要：Three 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 digestibility significantly (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 of FAO/WHO requirement pattern. The in vitro protein digestibility under study ranged from 49.6 to 52.3%.