Articles
Drying alters the proximate nutrient composition of Moringa oleifera leaves
Article number
1407_16
Pages
121 – 128
Language
English
Abstract
Moringa (Moringa oleifera) is a multipurpose tree that remains under-utilized.
The leaves contain essential nutrients and disease/malnutrition-preventing compounds.
Thus, the plant can potentially be used as a food-based strategy for combatting nutrient deficiencies.
Moringa leaves are readily perishable because of their high-water content, which results in rapid deterioration.
Thus, the food industry faces challenges with preservation, packaging, transportation, distribution, and extending shelf life without compromising nutrient content.
Therefore, it is essential to know the effects of different drying methods on the nutritional components of the dried leaves.
The objective of the study was to investigate the effects of air-, oven-, and sun-drying techniques on the nutritional content of moringa leaves.
The experiment was laid out as a complete randomized design (CRD) with five replications.
In general, air drying resulted in better nutrient retention compared to oven and sun drying methods.
Air drying showed a significantly high crude protein (CP) content (32.71%), ash (12.30%), and acid detergent fibre (ADF) (17.71%) compared to oven drying, which had 31.3.% CP, 11.8% ash, and 7.72% ADF while the sun drying technique contained 21.01% CP, 12.30% ash, and 8.85% ADF. In addition, air drying retained a significantly higher potassium concentration of 1.87%, while 1.59 and 1.55% was observed for oven-dried and sun dried samples, respectively.
Shade dried samples resulted in significantly a higher Zn content (24.82%), followed by the oven-drying technique (20.82%), and the lowest was in the sun-drying technique (13.98%). Therefore, the study recommends the air-drying method as the best suitable and cost-effective method of drying moringa leaves compared to oven and sun drying methods.
The leaves contain essential nutrients and disease/malnutrition-preventing compounds.
Thus, the plant can potentially be used as a food-based strategy for combatting nutrient deficiencies.
Moringa leaves are readily perishable because of their high-water content, which results in rapid deterioration.
Thus, the food industry faces challenges with preservation, packaging, transportation, distribution, and extending shelf life without compromising nutrient content.
Therefore, it is essential to know the effects of different drying methods on the nutritional components of the dried leaves.
The objective of the study was to investigate the effects of air-, oven-, and sun-drying techniques on the nutritional content of moringa leaves.
The experiment was laid out as a complete randomized design (CRD) with five replications.
In general, air drying resulted in better nutrient retention compared to oven and sun drying methods.
Air drying showed a significantly high crude protein (CP) content (32.71%), ash (12.30%), and acid detergent fibre (ADF) (17.71%) compared to oven drying, which had 31.3.% CP, 11.8% ash, and 7.72% ADF while the sun drying technique contained 21.01% CP, 12.30% ash, and 8.85% ADF. In addition, air drying retained a significantly higher potassium concentration of 1.87%, while 1.59 and 1.55% was observed for oven-dried and sun dried samples, respectively.
Shade dried samples resulted in significantly a higher Zn content (24.82%), followed by the oven-drying technique (20.82%), and the lowest was in the sun-drying technique (13.98%). Therefore, the study recommends the air-drying method as the best suitable and cost-effective method of drying moringa leaves compared to oven and sun drying methods.
Authors
A. Sokombela, B.K. Eiasu
Keywords
drying, metabolites, moringa, nutrients, crude protein, shelf life
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