The Utilization of the Foods improving our environment - The Utilization of Kenaf-to the aged meals

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Kenaf 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 reported that we could decrease the bitterness f the leaves by natural drying and used them in powder form in different foods, and found out that most acceptable amount of dried kenaf powder was 1-2%. We examined the possibility of increasing the amount of kenaf powder added to noodle as a sample food, by improving the treatment method of leaves. The leaves were steamed for 10 min. and then heated for different periods of time. For heating, an incubator and a microwave oven were used. The catechin value, surface color, and textual profiles of samples were measured. The catechin was reduced by 60% by steam treatment. The best taste was obtained when the leaves were dried in a microwave oven heated for 150 sec. When this dried powder was added by 3% of weight to the samples, the taste, color, and hardness were accepted. It seemed to be that kenaf were the suitable materials for the aged meals