Effects of Different Drying Methods on Nutrional Value of Moringa oleifera Leaves

Abstract

Abstract: Microwaves, infrared rays, lyophilization, oven drying, sun drying, and shadow drying were applied to dry Moringa oleifera leaves. The different drying methods were evaluated according to the appearance and inner quantities of the dried leaves. The results showed that lyophilization is the best in keeping good appearance, while the microwave and infrared rays destroy minimal amount of VC, VE, and VB2. No obvious difference is observed between different drying methods in the contents of mineral elements, proteins, and crud fat.

Key words: Moringa oleifera leaves, microwaves, infrared rays, lyophilization, drying

MA Li-Yi, YU Jian-Xing, ZHANG Zhong-Quan, WANG You-Qiong, GAN Jin, ZHAO Hong, DUAN Qiong-Fen. Effects of Different Drying Methods on Nutrional Value of Moringa oleifera Leaves[J]. FOOD SCIENCE, 2008, 29(9): 331-333.

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Effects of Different Drying Methods on Nutrional Value of Moringa oleifera Leaves

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