EFFECTS OF VARIOUS DRYING METHODS ON THE COMPOSITION OF CARBOHYDRATE IN MORINGA OLEIFERA SEEDS AND LEAVES

This research titled effects of different drying methods on the nutritional composition (Carbohydrate content) of Moringa oleifera leaves and seed. Fresh samples of Moringa leaves and seeds were collected, sorted, dried using three different drying methods viz, shade drying (room temperature), oven drying and sun drying methods. The powdered plant sample was analysed separately using clean laboratory blender separately. The powdered plant sample was analysed separately by Association of Analytical Chemist (AOAC). From the results obtained was analysed using General Factorial Regression; for carbohydrate content using appropriate method described by the Association of Analytical Chemist (AOAC). From the two way Anova table, the p-value under Response versus Drying Method, Processing. From the two way Anova table, the p-value under Response Drying Method, Processing is 0.064 which is greater than 0.01, so therefore H0 was accepted and conclude that Drying method will have significant effect on carbohydrate composition of Moringa. The p-value under drying methods and processing interaction is 0.988 was greater than 0.01 level of significant, therefore H0 was accepted and concluded that drying methods and processing interaction will have significant effect on Moringa seeds and leaves. It is therefore recommended that drying methods should be highly considered as a priority as it is capable of affecting the nutritional contents of food samples.