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VOL. 10, ISSUE 2 (2025)
Comparative analysis of blanching on the biochemical attributes of Moringa oleifera Lam. leaves
Authors
Fathima Ismath, Anupama T V, Saji Gomez, P Anitha, Anu Mary Markose
Abstract
The study investigated the effects of hot
water, steam, and microwave blanching on the biochemical parameters of Moringa
oleifera leaves to identify the optimal method for preserving nutritional
quality and extending shelf life. Fresh leaves were subjected to blanching
treatments, including control, hot water blanching (80°C for 1 min), steam
blanching (1 min), and microwave blanching (800 W for 30 s), followed by shade
drying and biochemical analysis. Results revealed that blanching significantly
reduced moisture content, with microwave blanching showing the lowest (8.48%),
while control leaves retained the highest (11.64%). Microwave blanching also
yielded the highest crude fibre (13.50%) and carbohydrate content (42.0%),
attributed to temperature-induced hydrolysis of polysaccharides, However,
protein content declined after blanching, with hot water blanching recording
the lowest (20.60%). Steam blanching retained higher ash (12.98%) and phenolic
content (158.66 mg GAE/100 g), while microwave blanching preserved the most
ascorbic acid (115.61 mg/100 g) and carotenoids (11.44 mg/100 g). Hot water
blanching resulted in the greatest nutrient losses, particularly for ascorbic
acid and phenols. Overall, microwave blanching emerged as the most effective
method for retaining heat-sensitive nutrients and enhancing shelf stability,
while steam blanching balanced nutrient retention and enzyme inactivation.
These findings provide critical insights for optimizing blanching techniques to
maximize the nutritional quality and shelf life of Moringa oleifera
leaves, making them suitable for functional food applications and long-term
storage.
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Pages:60-63
How to cite this article:
Fathima Ismath, Anupama T V, Saji Gomez, P Anitha, Anu Mary Markose "Comparative analysis of blanching on the biochemical attributes of <i>Moringa oleifera</i> Lam. leaves". International Journal of Food Science and Nutrition, Vol 10, Issue 2, 2025, Pages 60-63
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