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• W1963508959 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%." @default.
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• W1963508959 date "2013-01-24" @default.
• W1963508959 modified "2023-09-30" @default.
• W1963508959 title "Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)" @default.
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• W1963508959 doi "https://doi.org/10.5539/jfr.v2n1p101" @default.
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