Effect of blanching and drying treatment on the proximate composition of Moringa oleifera leaves

Abstract

This research was carried out to investigate the influence of different blanching\rand drying methods on the proximate composition of Moringa oleifera L. Fresh sample of Moringa\rleaves were collected, sorted, blanched (boil blanched, steam and boil blanched with Na2CO3) and\rdried using different methods. The blanched and dried plant samples were analysed separately for\rproximate composition using appropriate methods. The protein content in the blanched Moringa\roleifera leaves powder decreased from the unblanched Moringa oleifera leaves powder sample.\rThe highest fat content in the boil blanched + sodium bicarbonate blanched sample was recorded\r(2.1 %) and lowest fat contained in the sample of boil blanched (1.5 %) was recorded. Steam\rblanching method observed superior among all blanching treatments. It retained maximum amount\rof crude protein, carbohydrate and crude fibre while crude fat was much more when steam blanching\rused. Cabinet tray dried leaves powder retained higher protein and fat content as compared to\rother dried powders.