Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave
World Journal of Food Science and Technology
Volume 1, Issue 3, December 2017, Pages: 93-96
Received: Apr. 19, 2017; Accepted: Jun. 5, 2017; Published: Sep. 11, 2017
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Ayegba Clement, Chemistry Department, Sheda Science and Technology Complex, Garki Abuja, Nigeria
Makinde Olatunde, Chemistry Department, Sheda Science and Technology Complex, Garki Abuja, Nigeria
Obigwa Patrick, Chemistry Department, Sheda Science and Technology Complex, Garki Abuja, Nigeria
Orijajogun Joyce, Chemistry Department, Sheda Science and Technology Complex, Garki Abuja, Nigeria
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Moringa oleifera, an edible tree found worldwide in the dry tropics, is increasingly being used as nutritional supplementation. Loss of nutrients can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. In this study the effect of temperature on vitamin A, vitamin C and protein content of moringa leave was investigated. Fresh samples of Moringa leaves were collected, sorted, dried using two different drying methods viz; oven drying and sun drying methods. The dried plant samples were ground using clean laboratory blender, the powdered plant samples were analysed separately for their protein, vitamin A and vitamin C constituents using appropriate methods. The nutritional content of the moringa oleifera leaves show variation with different drying condition. Drying temperature of 60°C gave the best drying temperature.
Moringa, Oleifera, Nutritional-Supplement, Temperature
To cite this article
Ayegba Clement, Makinde Olatunde, Obigwa Patrick, Orijajogun Joyce, Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave, World Journal of Food Science and Technology. Vol. 1, No. 3, 2017, pp. 93-96. doi: 10.11648/j.wjfst.20170103.11
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