Effect of Blanching on Saponins and Nutritional Content of Moringa Leaves Extract

Yuanita Indriasari, Wignyanto Wignyanto, Sri Kumalaningsih

Abstract


Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough. The aim of the research is to determine the optimum time and temperature of blanching process of moringa leaves in order to decrease its saponin content and at the same time to preserve its nutritional content. Blanching process used temperature 85 ˚C for 7.5 minutes can decrease saponins content of moringa leaves to the lowest content amount 3.9 %, but still preserve protein content amount 25.08 %, vitamin C content amount 84.68 mg 100g-1 and increase vitamin A amount 3600 μg 100g-1.

Keywords


moringa leaves, moringa oleifera, blanching, saponins

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DOI: http://dx.doi.org/10.5539/jfr.v5n3p55

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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