Effect of Cooking Methods on Nutritional Quality of Sea Lettuce (<I>Ulva lactuca</I>) Flakes

Highlight Research Proximate of Ulva lactuca after cooking treatments were analyzed. The carried out in this study roasted and boiled-roasted Protein quality such as in-vitro digestibility, protein solubility, amino acids composition analyzed result showed that samples had the highest content, acid score essential index, predicted-protein efficiency ratio Abstract Plant-based has been increasingly demanded a sustainable source. Sea lettuce (Ulva lactuca) is one potential sources plant due to its high content. During processing, sea exposed heat which might affect nutrition, particularly quality. This aimed evaluate two different processes on nutritional based proximate analyses. raw, roasted, lettuce. All treatment using temperature 100°C. was assessed by profiles. boiling followed roasting significantly higher compared with value only. It resulted content 18.87% (dry basis), 37.96%, index 79.41% 2.58. Therefore, process recommended maintain nutrition