Abstract
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<ins datetime="2012-12-12T14:13" cite="mailto:printer"> </ins>significantly (p&lt;=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<ins datetime="2012-12-12T14:17" cite="mailto:printer"> </ins>FAO/WHO requirement pattern. The in vitro protein digestibility under study ranged from 49.6 to 52.3%.
Highlights
Protein and calorie malnutrition are widespread in developing countries including Indonesia
This study aims to determine of amino acid composition in the Moringa oleifera Lam leaves under different blanching
Maximum protein content (18.49%) was in the steam blanching sample and the minimum one was in boil blanching+sodium bicarbonate sample
Summary
Protein and calorie malnutrition are widespread in developing countries including Indonesia. At present growth rate (2.34%), Indonesian population will double in the 30 to 40 years. This population will burden the country in providing enough food supply for the people, and protein in particular. The major dietary protein sources are from plants and fish. With increasing income of people, there is a trend to consume more animal protein than plant protein. Moringa leaves are edible and are of high nutritive value (Tetteh, 2006). Dried or fresh leaves are used in foods such as soups and porridges, curry gravy and in noodles, rice or wheat (Abdelatief et al, 2011)
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