Vol. 1, Issue 1, Part A (2019)

The effect of pretreatments and drying methods on the nutritional and physicochemical composition of drumstick leaves powder was studied. Part of the harvested leaves was subjected to steam blanching, chemical blanching and part unblanched, and subjected to shade and cabinet drying. Results revealed that among drying methods, cabinet drying at 60 °C for 6hrs resulted in the best nutritional and physicochemical properties of the Moringa leaf powder. Blanching and chemical treatment had variable effects on processed leaves with significant (p <0.05) reductions in moisture, yield and a significant increase in water soluble extract and pH. The protein, light petroleum extract and ash content was increased significantly and carbohydrate, crude fiber was increased insignificantly due to cabinet drying and chemical blanching. The acid insoluble ash, Mg, Zn, Cu was significantly (p<0.05) retained in unbalanced leaves in both drying methods except Ca content, while Fe and Mn which was increased in chemically blanched leaves.