EFFECTS OF DIFFERENT PROCESSING METHODS ON THE NUTRITIONAL VALUES OF MORINGA LEAVES (The VAS Journal, Tai Solarin University of Education, 2022)

Moringa produces abundant leaves with high concentration of energy, proteins, vitamins and minerals. The study employed experimental research design. Proximate and mineral analyses of fresh, indoor dried, and outdoor dried moringa leaves were carried out in the microbiology laboratory of the Federal University of Technology, Akure. Energy value, ash, moisture, crude fibre, fat, protein and carbohydrate contents of the three samples were determined. Minerals analysed were sodium, potassium, calcium, magnesium and iron. Findings showed that outdoor dried moringa leaves contained the highest energy value (1262.581±0.039kj/g). and the highest protein content (40.296±0.051). None of the samples contained the Recommended Daily Intake (RDI) for fats in any of the age groups. Outdoor dried moringa leaves contained more than the RDI for energy and protein require by infants and children below 8 years and l4 years of age respectively. Indoor dried moringa leaves contained the highest magnesium content (320.400±0.020mg/kg), though all contained almost the RDI for magnesium required by all age groups. It was concluded from the study that when moringa are processed through drying, the nutritional value is improved rather than depleted, though outdoor drying produced relatively better nutrient improvement than indoor drying. It was recommended that outdoor dried moringa leaves should be given to all age groups because it has the highest protein content and energy value. Fresh moringa leaves is recommended for the aged and overweight because of its fat content. The three samples of moringa leaves are recommended for all age groups because of their high magnesium contents.