E3S Web Conf.
Volume 306, 2021The First International Conference on Assessment and Development of Agricultural Innovation (1st ICADAI 2021)
|Number of page(s)||7|
|Section||Agricultural Environmental and Engineering|
|Published online||24 September 2021|
Evaluation of nutrient and antioxidant activity on steam blanching of Moringa oleifera leaves
1 Magister Program of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor, West Java of Indonesia
2 Faculty of Animal Science, IPB University, Bogor, West Java of Indonesia
* Corresponding author: firstname.lastname@example.org
Moringa oleifera is a plant that has high nutritional content. Post-harvest treatment take effect in improving product quality. This study was carried out to evaluate nutrient and antioxidant activity of steam blanched moringa oleifera leaves. Sample of moringa oleifera were prepared where the temperature 80°C in ±5 minutes for the steam blanched. The fresh M. oleifera and steam blanched M. oleifera leaves dried at 60°C were analyzed for their proximate, mineral, total phenol, total flavonoid, and antioxidant activity contents. The analysis revealed that steam blanched leaves contained more dry matter, crude protein, crude fat, phenolic total, and flavonoid than unblanched leaves. Therefore, its less fibre and mineral. This study showed steam blanching can serve as alternative post-harvest treatment to increase nutritional value of moringa oleifera leaves.
© The Authors, published by EDP Sciences, 2021
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