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

Abstract

Moringa <em>oleifera</em> 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.

Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookies

“…The reduction by hot water blanching has also been observed by Indriasari and Kumalaningsih (2016), in moringa leaves and Nigerian vegetables by Temitope et al (2013). Indriasari and Kumalaningsih (2016) further assert that among 75, 85 and 95 °C, the best results were obtained at 85 °C. The authors opined that at a high temperature of blanching, enhanced osmosis occurs due to softened tissues, and saponins then decrease.…”

Upaya Penghilangan Rasa Pahit Tepung Biji Kelor (Moringa oleifera) dan Aplikasinya untuk Pangan Fungsional

“…Proses perendaman dalam larutan NaCl dan NaHCO3 dapat menurunkan rasa pahit pada Momordica charantia dan Lupinus albus (Rashima et al 2017b;Ertas dan Bilgicli 2014). Indriasari et al (2016) menyatakan dengan perebusan 85°C selama 7,5 menit mampu menurunkan kom-ponen saponin yang ada dalam daun kelor hingga 3,9%.…”

Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder

“…The first step in this study was to reduce saponin levels using the blanching process, where as many as 100 g of Moringa leaves were blanched in 600 ml of water with temperature and processing time according to the treatment. To prevent a significant reduction in nutrients due to this process, the treatment temperature used was below 100 ˚C with no more than 7.5 minutes (according to the study conducted by of Indriasari et al, 2016). In addition, the addition of Moringa leaves into water is done when the temperature reached the treatment temperature to minimize contact between Moringa leaves and hot water.…”

“…The reduction in protein content due to the blanching process in this study was also shown by several other studies (Hefnawy., 2011;Mutiara et al, 2013;Nkafamiya et al, 2010;Mephba et al, 2007;Indriasari et al, 2016).…”