Process Optimization for Drying of Drumstick Leaves

There are many varieties of green leafy vegetables which are though rich in micronutrients, but are usually discarded or are not used for human consumption. One such leaf, a rich source of micronutrients but still under exploited is Moringa leaf (Moringa oleifera). Dried Moringa leaves can be stored during off seasons however drying causes degradation of colour characteristics which reduces its marketable value. In present investigation, efforts were made to analyze the effect of different pre treatments and drying methods such as sun, shade and hot air oven drying at different temperatures (50, 60, 70°C) on the nutritive value of the selected leaf for Moringa leaves drying. The results revealed that Moringa leaves pre-treated with 0.1% sodium bicarbonate and dried in shade drying gave better results in drying characteristics and nutritional analysis such as carbohydrates-33.86g, fibre-8.18g, protein-27.40g, vitamin-C-13.21mg, chlorophyll content-3.1 mg respectively. Similarly in oven drying at 50°c Moringa leaves treated with Na₂Co₃ shows the best result. The nutritional content in oven dried Moringa is iron-15.2mg, carbohydrates-28.6g, fibre-6.5g, protein-24.40g, vitamin-C-10.81mg, chlorophyll content-2.4 mg respectively. On the basis of obtained results it could be concluded that shade drying treated with Na₂Co₃ is superior to that of sun and hot air oven drying in terms of nutritional content.