Effect on quality of moringa leaves powder under different drying conditions

Abstract

The present experiment entitled “Effect on quality of moringa leaves powder under different drying conditions” was conducted at Vegetable Science laboratory, College of Agriculture, IGKV, Raipur (C.G.) during 2023-24. The experiment was conducted to examine the quality assessment of moringa leaves powder under different drying conditions. The experiment was laid out in a Completely randomized design (CRD) replicated thrice, comprising of eight treatments viz. T1: Natural drying (Sun drying) of moringa leaves (Control), T2: Natural drying (Shade drying) of moringa leaves, T3: Hot air oven drying of moringa leaves at 50 °C, T4: Hot air oven drying of moringa leaves at 60 °C, T5: Microwave oven drying of moringa leaves at 300W + 40 °C, T6: Microwave oven drying of moringa leaves at 450W + 40 °C, T7: Tray drying of moringa leaves at 50 °C and T8: Tray drying of moringa leaves at 60 °C. Results revealed that effect of different drying methods on moringa leaves significantly lowest moisture content 6.43% was recorded in treatment T8: Tray drying of moringa leaves at 60 °C. Treatment T7: tray drying of moringa leaves at 50 °C recorded the significantly highest protein 26.11 g/100 g, fat 8.66g/100 g, fiber content 11.86g/100 g, energy content 331.84 Kcal, vitamin A content 6.20 mg/100 g and chlorophyll content 630.24 mg/100 g. Treatment T2: natural drying (shade drying) of moringa leaves recorded significantly highest carbohydrate 43.03g/100 g, and ascorbic acid content 155.80 mg/100 g. Treatment T8: tray drying of moringa leaves at 60 °C recorded significantly highest ash content 9.85g/100 g, iron content 28.35 mg/100 g and zinc content 3.93 mg/100 g.