International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
Vol. 6, Issue 3 (2021)

Effect of different drying techniques and quality evaluation of moringa leaf powder


P Kavyasri, D Kodanda Ram Reddy

Moringa oleifera Lam (M. oleifera) is the most extensively cultivated tree species of the genus Moringa that belongs to the family Moringaceae. M. oleifera is a highly valued plant, distributed in different parts of tropics and sub-tropics around the world. Moringa leaves has been used as medicine for various health benefits in several countries. In the present investigation, the efforts have been made to prepare the powder of Moringa Leaves by applying different drying techniques viz. Tray drying and Infrared drying. The drying was done at different temperatures 50°C, 60°C and 70°C. Also, Nutritional and Mineral content were analyzed for the powders obtained. At a temperature, the Tray dryer took maximum time for complete drying of Moringa leaves followed by Infrared dryer. Maximum moisture content was removed from fresh Moringa leaves using Infrared dryer, whereas for Tray dryer it varied with temperature. As temperature increased from 50°C to 70°C, the drying rate increased and hence the removal of moisture. The studies indicated that Infrared drying was faster and effective in the removal of moisture. Whereas, method of Tray drying at 60°C is suitable to obtain a Fiber rich product of 12.5%. To obtain a mineral rich product, Infrared drier at 60°C showed little high content of Calcium (2.93%) and Magnesium (26%). As the temperature increased from 50°C to 70°C, the Protein content decreased by ~0.83%, Fibre reduced by ~0.33% and iron content reduced by ~0.35%.
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