Abstract:
The study was carried out to determine the effect of drying methods on
the nutrient contents of
Moringa oleifera
at the
Agric. Chemical
Laboratory
(
Usmanu Danfodiyo University Sokoto
) and The Energy
Research Field of Sokoto Energy Center, Sokoto
. Fresh leaves were
collected and cleaned then dried using different drying methods viz.
shade drying, solar drying, oven drying and sun drying. The treatments
were analyzed for proximate and mineral contents using standard
methods. Statistical analysis indicates that moisture was lowest in solar
drying (2.67%). Shade drying produces the lowest lipid content
(2.33%). High protein content was recorded under shade drying
(28.50%). Overall, shade drying was noted to preserve the nutrient
contents of
Moringa oleifera
better. In view of economic importance of
Moringa,
there is need to educate the local populace on the best method
of preserving this vegetable.
