Variation in Engineering Characteristics of Moringa oleifera Leaf to Controlled Isothermal Exposure

摘要

Moringa oleifera is multipurpose usage plant, considered as nutritionally rich vegetative resource to be used as food in combating the protein energy malnutrition problem in most of the developing and under developed countries. The leaf of M. oleifera is good source of proteins, vitamins and minerals. To combat the perishability problem associated with the fresh plant resources reduction in water activity is tried as a noble technique. The selected fresh leaf was treated at different isothermal conditions from 50 to 80 degrees C, with an equal interval of 10 degrees C till attaining constant weight. The dehydrated leaves were powdered. This developed shelf-stable leaf powder can be used in place as ready to use nutritionally improved biomaterial. Considering this in view, the objective of this study was considered to determine the effect of heat treatment on dimensional, gravimetric, frictional and associated nutritional changes in M. oleifera. The results indicated that M. oleifera leaf powder obtained at dehydration temperature of 70 degrees C maintained the optimal physico-chemical and nutritional characteristics.