Nutritional composition and acceptability of young surian [Toona sureni] leaves as a vegetable
1995
Noraini Mohd Tamin | Aminah Abdullah | Koh, A.L. (Kebangsaan Malaysia Univ., Bangi, Selangor (Malaysia). Faculty of Life Sciences)
Throughout Southeast Asia, the young leaves (shoots) of surian wangi (Toona sureni) are eaten by villagers as cooked vegetables. This study looks into the nutrient contents, in particular the amount of fibre, carbohydrates, proteins, fats, ash and vitamin C and minerals such as phosphorous, calcium, iron and potassium. The fat content of surian leaves is comparable to cekur manis while protein content is lower. Surian leaves contained high amount of calcium ( 400 mg/100g) and lower amount of potassium compared to cekur manis. It was noted that there was strong bitterness in the cooked surian shoot, especially when stir fried. Blanching removed substantial amounts of bitter compound which is reflected in the sensory rating. Thus it is recommended that blanching be considered as a pretreatment for cooking young surian leaves
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