Effect of drying temperature on the nutritional quality of Moringa oleifera leaves
Effect of drying temperature on the nutritional quality of Moringa oleifera leaves
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干燥温度对辣木叶营养品质的影响
DOI：
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发表时间：
2015
期刊：
影响因子：
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通讯作者：
I. Rabiu
中科院分区：
文献类型：
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作者：
J. Alakali;C. Kucha;I. Rabiu
辣木叶通常以干粉的形式食用。因此，本试验旨在探讨温度对油松叶粉营养品质的影响。30℃阴晒2周，40 ~ 70℃烘箱烘干2 h。结果表明，温度对叶粉的营养成分有影响。随着干燥温度的升高，粗蛋白质显著降低（p≤0.05）。遮荫干燥样品的蛋白质含量为28.44 g/100 g， 70℃干燥样品的蛋白质含量为19.89 g/100 g。脂肪含量的变化趋势类似，遮荫干燥为2.69 g/100 g， 70°C时为2.46 g/100 g。叶粉的灰分、纤维和碳水化合物含量随干燥温度的升高而升高。遮荫干燥样品的灰分、纤维和碳水化合物含量分别为4.55、16.33和32.75 g/100g。70℃干燥后，灰分、纤维和碳水化合物含量分别达到5.20、17.66和52.30 g/100 g。维生素A的前体β -胡萝卜素从遮荫干燥的5220.20 mg/100 g显著降低到70℃烘箱干燥的4946.20 mg/100 g （p<0.05）。维生素C含量从遮荫干燥的27.39 mg/100 g略微下降到70℃干燥的25.70 mg/100 g。所调查的矿物一般随温度的升高而显著增加。总的来说，遮荫干燥的油橄榄叶片的营养参数与40°C和50°C烘箱干燥2 h的叶片变化密切。
Moringa oleifera leaves are generally consumed in the dry powdered form. Therefore, this research was carried out to investigate the effect of temperature on the nutritional quality of M. oleifera leaves powder. The leaves were dried under the shade at 30°C for two weeks and in the oven at temperature range from 40 to 70°C for 2 h. The results show that temperature affects nutrient composition of the leaf powder. As the drying temperature increased, crude protein decreased significantly (p≤0.05). The samples from shade drying had protein content value of 28.44 g/100 g, while samples those dried at 70°C had 19.89 g/100 g. Similar trends were observed for fat content which was 2.69 g/100 g for shade drying and 2.46 g/100 g at 70°C. The ash, fibre and carbohydrate contents of leaf powder increased with drying temperature. Samples from shade drying had 4.55, 16.33, and 32.75 g/100g for ash, fibre and carbohydrate respectively. However, the amounts of ash, fibre and carbohydrate increased significantly to 5.20, 17.66 and 52.30 g/100 g, respectively when dried at 70°C. The beta-carotene which is the precursor of vitamin A significantly (p<0.05) decreased from 5,220.20 mg/100 g in shade dried leaves to 4,946.20 mg/100 g in oven dried at 70 °C. Vitamin C content decreased slightly from 27.39 mg/100 g for shade dried to 25.70 mg/100 g, dried at 70°C. The minerals investigated generally showed significant increase with temperature. In general, the nutritional parameters of M. oleifera leaves dried in the shade varied closely with those dried in the oven at 40 and 50°C for 2 h.
Key words: Moringa oleifera, drying, temperature effect, nutritional quality.