Separation of alfalfa leaf protein and analysis of nutrients in its residue

he secondary processing for destain and removing smell was needed to separate the alfalfa leaf protein (ALP) into white component for edible purpose and green component for forage purpose and the processing procedure was still impractical at present. The white and green components were separated in processing stage in this study and the protein content of extraction was increased to 72%. The utilization value of leaf protein was greatly improved due to the reduction of processing cost and the valueadded product. The nutrition components in the residue were analyzed for further utilization.