Effect of Processing in Physico-Chemical Composition of Moringa Oleifera Leaves

Abstract

Moringa oleifera, known as drumstick tree is widely cultivated throughout India. It is widely used as a nutritive herb and possess valuable pharmacological activities. Due to its amazing abilities for various ailments and even some chronic diseases, it is also named as “the miracle tree”. Phytochemicals are chemical compounds that are naturally found in plant. Adopting different processing methods will reduce the anti-nutritional content and may enhance the nutritional value. Different drying and processing methods have a great influence on the quality parameters. Different food processing methods will reduce the levels of antinutrients and enrich the nutritional value. It was found that only 20-40% of vitamin A will be retained if leaves are dried under direct sunlight, but 50-70% will be retained if leaves are dried in the shade. High temperature also leads to breakage of protein present in the leaves Hence, the study also aims to evaluate the variation in nutrient content and therapeutic potential due to the effect of processing on Moringa oleifera leaves.