Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Moringa oleifera leaves have been dried in a tray drier to investigate the drying behaviors of at three different temperatures for their moisture content, color, iron and protein as well total phenolic content. Three levels were chosen varying from 50, 60 70 °C this study. Drying time reduced significantly with rise temperature. The final content was 4.89, 4.79, 4.59 % reached equilibrium 4, 2, 1.5 hours. For water activity, all give low amount activity 0.0912 0.1838 - 50 where higher temperature lower activity. This indicates that temperature, slower required decrease below 5 smaller ability preserve its taste nourishment. color changes, value greenness (-a) has no significant difference but notable differences detected between parameters fresh whiteness L yellowness b. shows under dryer same M. leaves. There (P<0.05) contents (TPC) obtained study 46.97 55.78 mg GAE/g FW °C. Results discover great option large-scale using method.