Research Article
Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)
Table 3
Amino acid profile of Kabau on different conventional processing techniques.
| Amino acid | Amino acid concentration of Kabau (mg/100 g protein DW) | Raw | Steam blanching | Boiling | Frying |
| Essential amino acid | | | | | Arginine | a | b | b | c | Threonine | a | b | c | d | Methionine | a | b | b | c | Phenylalanine | a | b | b | c | Isoleucine | a | b | b | c | Leucine | a | b | c | d | Lysine | a | b | bc | c | Valine | a | b | b | c | Total | 45.19 | 35.48 | 34.30 | 23.34 | Nonessential amino acid | | | | | Aspartic acid | a | c | b | d | Glutamic acid | a | c | b | d | Tyrosine | a | c | b | d | Glycine | a | b | b | b | Alanine | a | a | b | c | Serine | a | c | b | d | Histidine | a | b | b | c | Total | 62.81 | 48.81 | 52.44 | 39.73 | Total (essential amino acid and nonessential amino acid) | 108.00 | 84.29 | 86.74 | 63.07 |
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Data are presented as the ( ). Mean values with different superscript letters in the same line indicate a significant difference ( ). |