Comparative Analysis of the Nutritional Composition of Three Different Drying Methods of MoringaOleifera Leaves

摘要

The effect of three different drying methods of drying (sun drying, multipurpose drying and air drying) on Moringa Oleifera leaves were investigated. Three hundred gram leaves were harvested, cleaned, grouped into one hundred gram each and dried in the multipurpose dryer (50°C), air drying (room temperature) and sun drying (farmers and villagers practice). They were all subjected to proximate and microbial analysis including the fresh moringa leaves. The Carbohydrate, Protein, Crude fiber, Ash, Fat,Moisture content and pH of fresh Moringa Oleifera leaves was 2.18 ±2.11, 13.13 ±0.29, 10.67±0.27, 4.66±0.14, 1.50±0.32, 75.90±3.12, 6.32+1.01 respectively. There was a significant increase (p<0.05) in the carbohydrate content of multipurpose dryerand sun drying as compared with air drying with a corresponding decrease in the protein and fat content. There was no significant difference (p>0.05) in the crude fiber, ash and pH content of the three methods of drying. The microbiology examination reveal highest incidence of bacteria in sun drying method and least in multipurpose drying method. The fungal incidence is highest in sun drying and least in both air drying and multipurpose drying. There was no P.aerugionosis, E.coli, salmonella present inall samples. It was therefore concluded that multipurpose drying method is the best as it was able to retain its imbedded nutrients and at the same time recorded the least microbial incidence.