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
Views 909      Downloads 124
Authors
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
Article Tools
Follow on us
Abstract
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.
Keywords
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
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
Fahey JW. Moringa oleifera: A Review of the Medical Evidence for Its Nutritional, Therapeutic, and Prophylactic Properties. Trees for Life Journal, www.TFLJournal.org.
[2]
Fuglie, LJ. Combating Malnutrition with Moringa, The Miracle Tree: The Multiple Attributes of Moringa. Wageningen, The Netherlands CTA Publications 2006, 117-136.
[3]
http://blog.outdoorherbivore.com/food-301/nutrient-loss-in-dried-foods/ [retrieved April 2017].
[4]
Kumar C Karim, MA Mohammad UHJ. Intermittent Drying of Food Products: A Critical Review Journal of Food Engineering, 2014, 121, 48–57.
[5]
Yaldiz O Ertekin C. Drying of Eggplant and Selection of a Suitable Thin Layer Drying Model Journal of Food Engineering, 2004, 63, 349–359.
[6]
Doymaz I Pala M. Hot-Air Drying Characteristics of Red Pepper Journal of Food Engineering, 2002, 55, 331–335.
[7]
Panchariya PC, Popovic D, Sharma AL. Thin-Layer Modelling of Black Tea Drying Process Journal of Food Engineering; 2002 52, 349–357.
[8]
Premi M Sharma HK Sarkar BC Singh C. Kinetics of drumstick leaves (Moringa oleifera) During Convective Drying African Journal of Plant Science; 2010 4 (10), 391–400.
[9]
Association of Official Analytical Chemists AOAC 1990.
[10]
Hoffman, LC, Prinsloo JF Casey NH, Theron, J. Effects of five cooking methods on the proximate, fatty acid and mineral composition of fillets of the African Sharptooth catfish. Die SA Tydskrif vir Voedselwetenskap en Voeding: 1994, 6(4), 146–152.
[11]
Branden, C, Tooze, J. Introduction to Protein Structures, 2nd edition. London: Taylor and Francis: 1998.
[12]
Boumendgel, M. E. and Boutebba A. Heat Treatment Effects on the biochemical and Nutritional content of double concentrate tomato paste, 2003. Acta Hortic, 613: 429432.
[13]
Wiriya, PT Parboon and S. Somechart, Effect of drying air temperature and chemical pretreatment on quality of dried chilli. Int. food Res. J. 2009. 16: 441-454.
[14]
Enomfon-Akpan, J. and Umoh IB. Effect of heat and tetracycline treatments on the food quality and acridity factors in cocoyam. Pak. J. Nutr 2004. 3: 240-243.
[15]
Effect of Temperature and Storage on Vitamin C Content in Fruits Juice. Available from: https://www.researchgate.net/publication/279976518_Effect_of_Temperature_and_Storage_on_Vitamin_C_Content_in_Fruits_Juice [accessed Apr 24, 2017].
[16]
Igwemmar, NC Kolawole, SA Imran IA. Effect Of Heating On Vitamin C Content Of Some Selected Vegetables International Journal Of Scientific & Technology Research 2013 2, issue (11), ISSN 2277-8616.
[17]
Vitaminable.com http://www.vitaminable.com/author/admin reterieved June, 2015.
ADDRESS
Science Publishing Group
548 FASHION AVENUE
NEW YORK, NY 10018
U.S.A.
Tel: (001)347-688-8931