Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

This study aimed to evaluate the physicochemical, nutritional, and organoleptic properties of nuggets based on Moringa oleifera leaves Arius thalassinus. The ratio giant catfish M. were 100:0, 100:5, 100:10, 100:15. increase affected characteristics nugget products, viz., texture profile, protein, amino acids, cooking loss, water holding capacity (WHC). Based sensory tests, four types with did not differ significantly. Giant moringa have potential being developed into products that can be consumed widely.