Proximate Composition and Antioxidant Potential of Moringa oleifera Leaves as Influenced by Different Methods of Preservation

Moringa oleifera leaves are recognized as nutritionally and medicinally important for life. Maintaining the freshness of is a challenge due to their very low shelf The aim this study examine effect nutritional quality by cost-effective preservation methods. 
 Samples raw, sundried, oven-dried, brine-preserved were investigated % proximate compositions based on AOAC antioxidant potential was analyzed via DPPH assay.
 moisture content significantly (p<0.05) reduced from 40.37±0.08% (fresh) 27.48±0.20% in brine. Ash 9.12±0.03% 8.63±0.15% (sun-dried), 8.17±0.08% (oven dried), 7.60±0.08% (in brine). Crude protein brine bottles) increased 26.53±0.06% 26.50±0.05% (fresh), 24.17±0.13% (sundried), 23.34±0.24% dried). fat 6.33±0.10% 5.26±0.09% 4.30±0.15% 3.55 ±0.12% fiber 9.63±0.09% 8.47±0.08% 8.17±0.03% 6.83±0.14% Total carbohydrate 8.20±0.29% 45.90±0.32% 52.60±0.36% 26.01±0.17% brine).
 highest recorded (IC50 value 54.6).
 Therefore, product that enhances nutrients while increasing its Sun-dried oven-dried leaf powder also way preservation.