Utilization of Dried Kenaf (H.Cannabinus) Leaves to the Meals (2)

Treatment of Kenaf Leaves

Abstract

Kenat leaves contain a large amount of calcium and dietary fibers.In powder form, the dried leaves can be stored and used all year round as a supplementary additive for their rich calcium and dietary fibers.However, probably due to the existence of Catechin in the leaves, they have a bitter taste, and cannot be used in foods without special treatment.
We previously reported that we could decrease the bitterness of the leaves by natural drying and used them in powder form in different foods including Japanese noodle (udon), steamed cake, bread, dumpling, and sponge cake, and found out that the most acceptable amount of dried Kenaf powder was 1-2%.
In the present study, we examined the possibility of increasing the amount of Kenaf powder added to “Udon” as a sample food, by improving the treatment method of the leaves.Similar to the steam treatment used for Japanese green tea, in our experimentsthe leaves were steamed for 10 min. and then heated for different periods of time.For heating, an incubator and a microwave were used.The Catechin value, surface-color, and textural profiles of the samples were measured and evaluated.
The results indicated that the Catechin was reduced by 60% by steam treatment. The best taste was obtained when the leaves were dried in a microwave heated at 60° for 150 sec.When this dried powder was added by 3 % of weight to “Udon”, the taste, color, flavor, and hardness of the noodle were well accepted.