Evaluation of Different Drying Methods and Leaf Age on the Retention of Phytochemical and Nutritional Attributes of Moringa Leaf Powder

Abstract

Moringa (Moringa oleifera), indigenous to India and Africa, is esteemed for its dual utility as a minor timber source and, more importantly, as a vegetable crop. The leaves of the moringa tree are exceptionally nutrient-dense, containing essential elements such as iron, calcium, proteins, vitamins A, C, and E, dietary fiber, phosphorus, and potassium, all vital for human health. Furthermore, these leaves are rich in antioxidants, including flavonoids and phenolics, which endow them with significant medicinal properties. Despite its sporadic cultivation hindering global availability, the production of moringa leaf powder presents a viable strategy to bolster its international export potential. This study aims to assess the efficacy of various drying techniques in producing moringa leaf powder while preserving its nutritional integrity. Conducted at the Post-Harvest Technology Laboratory within the Department of Horticulture, Rajasthan College of Agriculture, and the Department of Processing and Food Engineering, College of Technology and Agricultural Engineering at Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India, this research evaluates the nutritional quality of moringa leaf powder produced via different drying methods and from leaves of varying ages. Our findings indicate that the fluidized bed dryer excels in preserving the nutritional quality of the powder compared to tray and heat pump dryers. Additionally, the study concludes that heat pump dryers are unsuitable for producing high-quality moringa leaf powder.