Effects of processing on Moringa oleifera

Abstract

Food processing is to minimize the growth of microorganisms during the storage period, thus promoting longer shelf life and reduced hazard from eating the food. Air, freeze and oven drying were employed in the study. Mineral analysis of dried leaf samples considered include sodium, magnesium, phosphorus, potassium, calcium, manganese, chromium, iron, copper, cadmium, zinc among others using fast sequential atomic absorption spectrometer, vis-uv spectrophotometer and Neutron Activation Analysis (NAA). Leaf samples from different areas showed variations with respect to macro and micro mineral contents. The study revealed that dried leaf powder of Moringa can serve as an excellent source of minerals.