Effects of some Drying Methods on Nutritional Characteristics of Moringa Olerfera Seeds

Lecturer: HOUY Liangshun

Group Member:

HAY Vannith HUN Sreymom LIM LyhengSEM SophaNANG Sreyneth

Department of Bioengineering, RUPP

Contents

I. Introduction to Moringa OleiferaII. Drying Methods• Raw Material Collection and Preparation• Oven drying • Sun drying• Cabinet tray drying• Shadow drying

III. Determination of Proximate AnalysisIV. Results and DiscussionV. Conclusion Reference

I. Introduction to Moringa Oleifera

This seed could save millions of lives.

Moringa Oleifera• Originated from some parts of Africa and Asian• Classified in the family of Moringaceae• Full of nutrients and vitamins - good for both human and

animal• Contributed to water purification • A useful sources of medicine

Moringa has been used from the root to the terminal bud

II. Drying Methods

Taking a glance to Drying Methods

• Drying Methods – the most challenging processes of food industry

• Food and Drug Production – at least one drying step • Dehydration - a process of losing or removing water or

moisture to obtain a dry solid

Raw materials collection and preparation

• Pod’s Harvest o Average Temperature: 27

– 30 degree Celsius o Relative Humidity: 70 –

80 %• Carefully Shelled • Clean the seed, soak in

water for 20 hours, decant to remove chaffs and kept in moisture tight polyethene bags and stored inside the refrigerature at about 15 degree Celsius

• Left in the laboratory for about 2 hours before used for experiment

Sample Preparation • 200 grams of the sample are used for each drying methods• Each experiment repeated thrice • The drying process was monitored by weighting the samples • Every 30 minutes – cabinet tray and oven drying• Every 1 hours for sun drying • Every 5 hours for shadow drying • The weighting was carried out by a Metra precision weighing

balance (0.1-5.000g)• Continued until there is no difference in the weight of the

sample

Oven Drying • Freshly prepared moringa seeds were oven-dried by using a

Supermatec Oven - a produced of Hotpackphila, PA, USA• The temperature of the oven was set as low as 60 degree

Celsius • The process was monitored by weighing the samples every 30

minutes

Sun Drying • The seeds were place in a tray one layer deep on the table and

placed in direct sun and turned occasionally • Air are allowed to circulate below as well as above the seed to

seep up drying time• The seed were placed in direct sun for several hours and the of

the sample was being measured at intervals of 1 hour until the weight become constant

• However the sun drying may result in the contamination by insect and dust

Cabinet Tray Drying • The cabinet tray dryer was designed and fabricated at the

Department of Agriculture and Environmental Engineering, University of Ibadan, Nigeria.

• The cabinet tray dryer consists of 0.374 kW axial flow fan blowing at the velocity of 3.5 m/s

• The prepared moringa seeds were spread on the tray and placed into the cabinet tray drier at 60 degree Celsius

• The weight was being measured at interval of 30 minutes untill a constant weight was being recorded.

Shadow Drying• The seed were placed in a tray on a single layer in a room well

ventilated.

• Natural current of air was allowed to flow within the room

• The weight of the seeds was being measured at intervals of 5 hours and drying continued for 4 days until bone dry was achieved.

III. Determination of Proximate Analysis

Determination of Moisture Content

• Food sample intended for moisture analysis was prepared rapidly to prevent loss of water.• Sampling errors were reduced by taking large samples,

mixing well, and taking smaller sub-sample for analysis.

The percentage of moisture in the samples was calculated using the formula:

% Moisture = * 100

Determination of Ash Content

• Ash content of material represents inorganic residue remaining after destruction of organic matter or the mineral content present in sample.• The weight of ash was taken and determined.

The % ash by formula is:

% ash content = * 100

Determination of crude fat

• Ether soluble material in the seeds was extracted from dried sample using a Soxhlet extraction apparatus.• The ether was evaporated and residue was weighed.

The formula to calculate crude fat is :

% fat content = * 100

Determination of crude fiber

• Crude fiber was organic residue which remains after the food sample has been treated under standardized conditions with standard boiled acid and alkali solution.

The crude fiber was determined by standard method shown as:

% Crude fibre = * 100

IV. Results and Discussion

Equilibrium Moisture Content

• It has been observed that the equilibrium moisture content is significantly less than the initial moisture content due to fluctuating relative humidity during drying, the equilibrium moisture content can also be assumed to be 0g/g dry solid.

• It was observed that the initial moisture content of moringa oleifera ranges between 69% and 70% while the equilibrium moisture content was found to be between 1.4% to 2.6%

Drying Conditions

Initial Moisture Content

Final Moisture Content

Sun-drying 0.694±0.13 0.0235±0.12

Shadow drying

0.702±0.24 0.0256±0.16

Oven drying 0.686±0.07 0.014±0.21

Cabinet drying

0.686±0.21 0.0156±0.07

Initial Moisture Content and Equilibrium Moisture Content of Moringa Seeds for

Various Method

Proximate analysis The result of proximate analyses :The moisture content in the dried seeds ranges between 8.3%-8.6%.

Maximum moisture content in shadow dried sample was 8.51% and the minimum was in cabinet dried sample is 8.31%.

Carbohydrate content of the dried samples was in the range of 27.22g-31.29g per 100g and in the oven dried sample was maximum 31.29g.

The protein content in the four samples was in the range of 30.01g-32.13g per 100g. Maximum protein content was in the cabinet tray-dried sample.

The fat content of dried sample was in range of 15.55g-16.78g per 100g. The fat content was highest in the cabinet tray dried sample (16.78%) and the lowest in the oven-dried sample (15.55%).

The fiber content of the sun dried sample was highest yield is 14.22g.The ash content of dried moringa seeds was in the range of 2.89g-

4.39g per 100g.Maximum ash content was in cabinet tray dried sample is 4.39g.

Proximate analysis

• Representation of nutritional values of moringa seeds for different drying methods

Drying Curves

Oven Drying Method Cabinet Tray Drying Method

Drying Curves

Sun Drying Method Shadow Drying Method

V. Conclusion

Conclusion

• From the studies and result of proximate analysis, we can conclude that:o The cabinet tray drying method was the best method

for drying moringa seeds. o Contain more protein and crude fat and nutritional

characteristics than the oven, shadow drying and sun drying methods.

o Take a shorter period

References• Journal “Effects of some Drying Methods on Nutritional

Characteristics of Moringa (Morina Oleifera) Seeds”, by Ademola K. Aremu and Akintunde Akintola, Department of Agricultural and Environmental Engineering, University of Ibadan, Nigeria

End of PresentationThanks for your attention