| Abstrakt: |
The article discusses a study which evaluated the nutritional and anti-nutritional components of the Albizia chinensis leaves and the effect of processing techniques on the nutrients, tannin and condensed tannin content of the leaves. It cited several processing methods like heat treatment, soaking in water, and soaking and boiling in water. Topics covered include the materials and methods used in the study, fiber components of the leaves that were examined, and the significance of total ash. |
