Effect of different drying techniques on the physicochemical and nutritional properties of Moringa oleifera leaves powder and their application in bakery product

Abstract

The study analyzed the influence of drying methods and conditions on the quality of moringa leaves powder (MLP) and determined the optimal MLP to wheat flour ratio for cake development. Cabinet drying temperatures enhanced mass and tapped density but reduced the angle of repose, water retention capacity, and oil retention capacity. The moisture content of cabinet-dried MLP samples exhibited a substantial reduction as temperature is increased. The crude protein and fat content increased with increasing drying temperatures. Vacuum dried samples had the highest fiber content (16.62 g/100 g). Cabinet dried samples at 60 °C had the highest ash content (8.37 g/100 g). The energy obtained from MLP dried in a cabinet at 70 °C was the highest (383.33 Kcal/kg). The mineral composition of MLP in vacuum drying showed the largest growth. Sun drying was less efficient in preserving antioxidant components, while vacuum drying was the most successful. But sun drying was more cost effective than that of other drying methods. The composition of cakes formulated from MLP and wheat flour blends exhibited notable variations characterized by an increase in protein content and decrease in carbohydrate content with the incorporation of MLP. 5 % and 10 % MLP enriched cakes showed the best customer acceptance.

Keywords

• Drying
• Physicochemical
• Nutritional
• Moringa
• Bakery