Effect of Drying Techniques on the Proximate and Other Nutrient Composition of Moringa oleifera Leaves from Two Areas in Eastern Nigeria

Abstract

This study was carried out to evaluate the proximate, micronutrients and anti-nutrients composition of Moringa oleifera leaves. The Moringa oleifera leaves were sourced from two areas of Eastern Nigeria viz: Anambra and Enugu state. The leaves were obtained fresh, cleaned and washed prior to treatments (sun dried, shade dried and oven dried), tied and kept intact for further analysis. The result revealed that FA (fresh Anambra) and FN (fresh Nsukka) had high moisture content (73.51% and 70.33% respectively) and low protein content (10.78% and 6.13% respectively).The processed leaves had low fat content as compared with the FA and FN (4.41%, 4.28%, 2.12%, 2.11%, 6.69% and 4.28% vs 12.48% and12.23%). The different drying techniques improved the protein, fibre, carbohydrate, thiamin, vitamin A, calcium and zinc level of the leaves. The result also showed that the anti-nutrients (phytate, oxalate and saponin) were decreased by the different drying treatments whereas tannin was increased by them. There is need for nutrition education to mothers on how to incorporate these processing techniques on Moringa oleifera in order to maximize its nutrient potentials.