Moringa oleifera leaves are familiar to all, but unknowing that this leaves contain quite a lot of nutrient value which are useful for human body function. This plant’s leaves contain verities of antioxidant which inhabit & fight against free radical to cell of human body for preventing cancer. Moringa leaves need to dry for use through diversified use. Storage and processing quality depend on better dry. The purpose of this research isto identifying and examined performance of different types of dryer to dry Moringa oleiferaleaves. For Moringa dried leaves apply three common type of dryer i.e. sun dryer, multi commodity solar tunnel dryer and oven dryer. This study was conducted to introducing & used of Moringa oleifera leaves as ingredient of functional foods. Through this study the ration of time and moisture loss by several dryer are mentioned. Most of the dryer for temperature range 30°C to 70°C. In MCST dryer found better in color and dried rate as compared others, highest moisture loss in happed in MCST dryer and total removal moisture 75 %. At each dryer 40 g sample was taken. Frequently after 2 hours the dryers were observed and the Moringaleaves (sample 1, 2) were scatteredhomogenously into the baskets or salver. Moistnessreduction datawasnotedaftereach 2 hour breakswhile drying process running. The time and moisture contend will vary for based on the maturity of moringa leaves. In the closing moisture found at the final product was approximately 25 % and total 17.50 g. Optimum amount of moisture content increase shelf life, prevent loss of nutrition and protect form microbial spoilage.
If the inline PDF is not rendering correctly, you can download the PDF file here.
1. Ramachandran, C., Peter, K.V.,Gopalakrishnan, P.K. 1980. Drumstick (Moringa oleifera): a multipurpose Indian vegetable. Economic Botany, 34(3), 276-283.
2. Fahey, J.W. 2005. Moringa oleifera: a review of the medical evidence for its nutritional, therapeutic, and prophylactic properties. Part 1. Trees for Life Journal, 1(5), 1-15.
3. Kumari, P., Sharma, P., Srivastava, S., Srivastava, M.M. (2006). Bio sorption studies on shelled Moringa oleifera Lamarck seed powder: removal and recovery of arsenic from aqueous system. International Journal of Mineral Processing, 78(3), 131-139.
4. Guarte, R.C. 1996. Modelling the drying behavior of copra and development of a natural convection dryer for production of high quality copra in the Philippines. PhD Dissertation, Hohenheim, Stuttgart, Germany.
5. Chan, E.W.C., Lim, Y.Y., Wong, S.K., Lim, K.K., Tan, S.P., Lianto, F.S., Yong, M.Y. 2009. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food chemistry, 113(1), 166-172.
6. Esper, A., Mühlbauer, W. 1998. Solar drying-an effective means of food preservation. Renewable Energy, 15(1-4), 95-100.
7. Dev, S.R.S., Geetha, P., Orsat, V., Gariépy, Y., Raghavan, G.S.V. 2011. Effects of microwave-assisted hot air drying and conventional hot air drying on the drying kinetics, color, rehydration, and volatiles of Moringa oleifera. Drying Technology, 29(12), 1452-1458.
8. Yaldiz, O., Ertekin, C., Uzun, H.I. 2001. Mathematical modeling of thin layer solar drying of sultana grapes. Energy, 26(5), 457-465.
9. Doymaz, I., Pala, M. 2002. Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55(4), 331-335.
10. Doymaz, I. 2004. Drying kinetics of white mulberry. Journal of Food Engineering, 61(3), 341-346.
11. Makkar, H.A., Becker, K. 1996. Nutritional value and anti-nutritional components of whole and ethanol extracted Moringa oleifera leaves. Animal Feed Science and Technology, 63(1-4), 211-228.