Effect of processing methods on the nutrient quality and Anti-Nutritional constituents of moringa Oliefera leaves (Drumstick)

Moringa oliefera, drumstick leaves were processed by using different treatments like sun drying, oven drying, microwave drying, pressure cooking, and boiling in water. After subjecting to the treatments, leaves were dried, powdered and then used for the evaluation of the different nutritional parameters. The results of our study showed that the minerals like manganese, potassium and iron contents were high in microwave dried drumstick leaves. The amount of magnesium content was relatively very high in Sun dried drumstick leaves. Leaves boiled in water showed high content of phosphorous. The contents of minerals like calcium and copper were high in oven dried leaves. The content of total ash was highly obtained from the oven dried drumstick leaves. The amount of protein, zinc, ß-carotene and crude fibre were found to be high in Pressure cooked leaves. The anti-nutritional factors like oxalates, tannins were found to be minimum in sun dried leaves. Phytates were minimum in oven dried leaves. Vitamin C was found to be very high in unprocessed fresh leaves. Pressure cooked drumstick leaves have the maximum capacity to retain the macro-minerals like nitrogen, protein and crude fibre, and also zinc, ß-carotene content even after processing. Microwave dried drumstick leaves also had the capacity to retain the majority of minerals and vitamin C.