Effect of processing techniques (Pretreatments and Drying) on physico-chemical profile of drumstick leaves powder

Abstract

The effect of pretreatments and drying methods on the nutritional and physicochemical composition of drumstick leaves powder was studied. Part of the harvested leaves was subjected to steam blanching, chemical blanching and part unblanched, and subjected to shade and cabinet drying. Results revealed that among drying methods, cabinet drying at 60 °C for 6hrs resulted in the best nutritional and physicochemical properties of the Moringa leaf powder. Blanching and chemical treatment had variable effects on processed leaves with significant (p