Studies on drying characteristics, nutritional composition and sensory evaluation of moringa leaves powder

Abstract:

Moringa is an important food that is well-known for its part in the natural nutrition of the tropics. The powdered moringa is dried using several methods. We gathered fresh moringa leaf samples and gave them a water wash. Following that, the leaves were distributed in a single layer with a tray load of 0.714 kg/m² and in a double layer with a tray load of 1.56 kg/m². Powdered moringa leaves were made using a variety of drying techniques, including sun drying and tray drying. At 45, 50, and 55 ℃, tray drying was carried out. Moisture content, moisture ratio, drying time, drying ratio, and rehydration ratio were the observed statistics. Additionally, a sensory and nutritional examination of the powder was conducted. According to the results, the Initial Moisture Content (IMC) was observed to be 392.28 (%db), 391.75 (%db), 392.14 (%db), and 392.92 (%db), and the Final Moisture Content (FMC) to be 4.82, 4.76, 4.56 (%db), and 4.17 (%db), with drying times 375 minutes, 255 minutes, 225 minutes, and 525 minutes respectively in single layer. IMC were 392.33 (% db), 391.64 (% db), 392.53 (% db), and 392.23 (% db); FMC were 4.62 (% db), 4.47 (% db), 4.23 (% db), and 4.72 (% db), with drying times in double layers of 524 min, 285 min, 255 min, and 615 min, respectively. In the sensory evaluation the highest scores for taste, aroma, texture, colour, and overall acceptability were 6.7, 6.92, 7, 7.07, and 6.63. The powders moisture content, crude fibre, protein, ash, vitamin C, calcium, and iron content were found to be 4.38 (% wb), 22.95%, 16.97%, 22.64%, 3.29%, 137.76%, and 1.66 ppm, respectively.