Effects of Processing on Some Chemical Properties of the Leaves of the Drumstick Tree (<em>Moringa oleifera</em>)

Abstract

The effects of boiling and drying on some chemical properties of the drumstick tree (Moringa oleifera) were determined. One batch of fresh  Moringa leaves was boiled in distilled water, while another batch was dried in the shade, at a temperature of 30 – 34^oC. Both batches were milled and some chemical properties (proximate composition, mineral composition and toxicant contents) were determined, with the raw fresh leaves as  control. There was significant (p < 0.05) decrease in all the nutrients,  mineral content and toxicant levels in the boiled leaves with values  reducing from 8.24 – 6.56 g/100 g for protein, 1.56 – 0.82 g/100 g for fat, 12.84 – 8.26 g/100 g for carbohydrates, 6540 – 5138 mg/100 g for total carotenoids and 240.36 – 46.78 mg/100 g for vitamin C. Drying  significantly (p < 0.05) increased nutrient and mineral contents from 8.24 to 27.82 g/100 g for protein, 1.56 to 2.10 g/100 g for fat, and 12.84 to 38.20 g / 100 g for carbohydrate. Toxicants decreased from 14.83 to 7.42 mg/100 g for total phenols, 16.48 to 14.64 mg/100 g for phytates, 98.68 to 22.14 mg/100 g for oxalates and 7.34 to 1.22 mg/100 g for HCN in the dried leaf sample, as compared with the raw leaves.