Vol. 8, Issue 8, Part K (2024)

Abstract: The present experiment entitled “Effect on quality of moringa leaves powder under different drying conditions” was conducted at Vegetable Science laboratory, College of Agriculture, IGKV, Raipur (C.G.) during 2023-24. The experiment was conducted to examine the quality assessment of moringa leaves powder under different drying conditions. The experiment was laid out in a Completely randomized design (CRD) replicated thrice, comprising of eight treatments viz. T₁: Natural drying (Sun drying) of moringa leaves (Control), T₂: Natural drying (Shade drying) of moringa leaves, T₃: Hot air oven drying of moringa leaves at 50 °C, T₄: Hot air oven drying of moringa leaves at 60 °C, T₅: Microwave oven drying of moringa leaves at 300W + 40 °C, T₆: Microwave oven drying of moringa leaves at 450W + 40 °C, T₇: Tray drying of moringa leaves at 50 °C and T₈: Tray drying of moringa leaves at 60 °C. Results revealed that effect of different drying methods on moringa leaves significantly lowest moisture content 6.43% was recorded in treatment T₈: Tray drying of moringa leaves at 60 °C. Treatment T₇: tray drying of moringa leaves at 50 °C recorded the significantly highest protein 26.11 g/100 g, fat 8.66g/100 g, fiber content 11.86g/100 g, energy content 331.84 Kcal, vitamin A content 6.20 mg/100 g and chlorophyll content 630.24 mg/100 g. Treatment T₂: natural drying (shade drying) of moringa leaves recorded significantly highest carbohydrate 43.03g/100 g, and ascorbic acid content 155.80 mg/100 g. Treatment T₈: tray drying of moringa leaves at 60 °C recorded significantly highest ash content 9.85g/100 g, iron content 28.35 mg/100 g and zinc content 3.93 mg/100 g.