Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave

Ayegba Clement; Makinde Olatunde; Obigwa Patrick; Orijajogun Joyce

doi:doi:10.11648/j.wjfst.20170103.11

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Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave

Ayegba Clement, Makinde Olatunde, Obigwa Patrick, Orijajogun Joyce

Published in World Journal of Food Science and Technology (Volume 1, Issue 3)

Received: 19 April 2017 Accepted: 5 June 2017 Published: 11 September 2017

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Abstract

Moringa oleifera, an edible tree found worldwide in the dry tropics, is increasingly being used as nutritional supplementation. Loss of nutrients can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. In this study the effect of temperature on vitamin A, vitamin C and protein content of moringa leave was investigated. Fresh samples of Moringa leaves were collected, sorted, dried using two different drying methods viz; oven drying and sun drying methods. The dried plant samples were ground using clean laboratory blender, the powdered plant samples were analysed separately for their protein, vitamin A and vitamin C constituents using appropriate methods. The nutritional content of the moringa oleifera leaves show variation with different drying condition. Drying temperature of 60°C gave the best drying temperature.

Published in	World Journal of Food Science and Technology (Volume 1, Issue 3)
DOI	10.11648/j.wjfst.20170103.11
Page(s)	93-96
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Moringa, Oleifera, Nutritional-Supplement, Temperature

References

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[8]	Premi M Sharma HK Sarkar BC Singh C. Kinetics of drumstick leaves (Moringa oleifera) During Convective Drying African Journal of Plant Science; 2010 4 (10), 391–400.
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[11]	Branden, C, Tooze, J. Introduction to Protein Structures, 2nd edition. London: Taylor and Francis: 1998.
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[15]	Effect of Temperature and Storage on Vitamin C Content in Fruits Juice. Available from: https://www.researchgate.net/publication/279976518_Effect_of_Temperature_and_Storage_on_Vitamin_C_Content_in_Fruits_Juice [accessed Apr 24, 2017].
[16]	Igwemmar, NC Kolawole, SA Imran IA. Effect Of Heating On Vitamin C Content Of Some Selected Vegetables International Journal Of Scientific & Technology Research 2013 2, issue (11), ISSN 2277-8616.
[17]	Vitaminable.com http://www.vitaminable.com/author/admin reterieved June, 2015.

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APA Style

Ayegba Clement, Makinde Olatunde, Obigwa Patrick, Orijajogun Joyce. (2017). Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave. World Journal of Food Science and Technology, 1(3), 93-96. https://doi.org/10.11648/j.wjfst.20170103.11

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ACS Style

Ayegba Clement; Makinde Olatunde; Obigwa Patrick; Orijajogun Joyce. Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave. World J. Food Sci. Technol. 2017, 1(3), 93-96. doi: 10.11648/j.wjfst.20170103.11

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AMA Style

Ayegba Clement, Makinde Olatunde, Obigwa Patrick, Orijajogun Joyce. Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave. World J Food Sci Technol. 2017;1(3):93-96. doi: 10.11648/j.wjfst.20170103.11

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@article{10.11648/j.wjfst.20170103.11,
  author = {Ayegba Clement and Makinde Olatunde and Obigwa Patrick and Orijajogun Joyce},
  title = {Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {3},
  pages = {93-96},
  doi = {10.11648/j.wjfst.20170103.11},
  url = {https://doi.org/10.11648/j.wjfst.20170103.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170103.11},
  abstract = {Moringa oleifera, an edible tree found worldwide in the dry tropics, is increasingly being used as nutritional supplementation. Loss of nutrients can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. In this study the effect of temperature on vitamin A, vitamin C and protein content of moringa leave was investigated. Fresh samples of Moringa leaves were collected, sorted, dried using two different drying methods viz; oven drying and sun drying methods. The dried plant samples were ground using clean laboratory blender, the powdered plant samples were analysed separately for their protein, vitamin A and vitamin C constituents using appropriate methods. The nutritional content of the moringa oleifera leaves show variation with different drying condition. Drying temperature of 60°C gave the best drying temperature.},
 year = {2017}
}

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TY  - JOUR
T1  - Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave
AU  - Ayegba Clement
AU  - Makinde Olatunde
AU  - Obigwa Patrick
AU  - Orijajogun Joyce
Y1  - 2017/09/11
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170103.11
DO  - 10.11648/j.wjfst.20170103.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 93
EP  - 96
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170103.11
AB  - Moringa oleifera, an edible tree found worldwide in the dry tropics, is increasingly being used as nutritional supplementation. Loss of nutrients can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. In this study the effect of temperature on vitamin A, vitamin C and protein content of moringa leave was investigated. Fresh samples of Moringa leaves were collected, sorted, dried using two different drying methods viz; oven drying and sun drying methods. The dried plant samples were ground using clean laboratory blender, the powdered plant samples were analysed separately for their protein, vitamin A and vitamin C constituents using appropriate methods. The nutritional content of the moringa oleifera leaves show variation with different drying condition. Drying temperature of 60°C gave the best drying temperature.
VL  - 1
IS  - 3
ER  -

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Author Information

Ayegba Clement

Chemistry Department, Sheda Science and Technology Complex, Garki Abuja, Nigeria
Makinde Olatunde

Chemistry Department, Sheda Science and Technology Complex, Garki Abuja, Nigeria
Obigwa Patrick

Chemistry Department, Sheda Science and Technology Complex, Garki Abuja, Nigeria
Orijajogun Joyce

Chemistry Department, Sheda Science and Technology Complex, Garki Abuja, Nigeria

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Plain Text BibTeX RIS

APA Style

Ayegba Clement, Makinde Olatunde, Obigwa Patrick, Orijajogun Joyce. (2017). Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave. World Journal of Food Science and Technology, 1(3), 93-96. https://doi.org/10.11648/j.wjfst.20170103.11

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ACS Style

Ayegba Clement; Makinde Olatunde; Obigwa Patrick; Orijajogun Joyce. Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave. World J. Food Sci. Technol. 2017, 1(3), 93-96. doi: 10.11648/j.wjfst.20170103.11

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AMA Style

Ayegba Clement, Makinde Olatunde, Obigwa Patrick, Orijajogun Joyce. Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave. World J Food Sci Technol. 2017;1(3):93-96. doi: 10.11648/j.wjfst.20170103.11

Copy | Download

@article{10.11648/j.wjfst.20170103.11,
  author = {Ayegba Clement and Makinde Olatunde and Obigwa Patrick and Orijajogun Joyce},
  title = {Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {3},
  pages = {93-96},
  doi = {10.11648/j.wjfst.20170103.11},
  url = {https://doi.org/10.11648/j.wjfst.20170103.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170103.11},
  abstract = {Moringa oleifera, an edible tree found worldwide in the dry tropics, is increasingly being used as nutritional supplementation. Loss of nutrients can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. In this study the effect of temperature on vitamin A, vitamin C and protein content of moringa leave was investigated. Fresh samples of Moringa leaves were collected, sorted, dried using two different drying methods viz; oven drying and sun drying methods. The dried plant samples were ground using clean laboratory blender, the powdered plant samples were analysed separately for their protein, vitamin A and vitamin C constituents using appropriate methods. The nutritional content of the moringa oleifera leaves show variation with different drying condition. Drying temperature of 60°C gave the best drying temperature.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Effect of Drying Temperature on Nutritional Content of Moringa Oleifera Leave
AU  - Ayegba Clement
AU  - Makinde Olatunde
AU  - Obigwa Patrick
AU  - Orijajogun Joyce
Y1  - 2017/09/11
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170103.11
DO  - 10.11648/j.wjfst.20170103.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 93
EP  - 96
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170103.11
AB  - Moringa oleifera, an edible tree found worldwide in the dry tropics, is increasingly being used as nutritional supplementation. Loss of nutrients can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. In this study the effect of temperature on vitamin A, vitamin C and protein content of moringa leave was investigated. Fresh samples of Moringa leaves were collected, sorted, dried using two different drying methods viz; oven drying and sun drying methods. The dried plant samples were ground using clean laboratory blender, the powdered plant samples were analysed separately for their protein, vitamin A and vitamin C constituents using appropriate methods. The nutritional content of the moringa oleifera leaves show variation with different drying condition. Drying temperature of 60°C gave the best drying temperature.
VL  - 1
IS  - 3
ER  -

Copy | Download