Home

Proceedings of the International Academy of Ecology and Environmental Sciences, 2011, 1(3-4):179-185
[XML] [EndNote Tagged] [BibTex] [ Full PDF (652K)] [Comment Article]

Article

Effects of processing on Moringa oleifera

E. T. Gyamfi1,2 , I. K. Kwarteng1, M. O. Ansah3, A.K. Anim1, M. Ackah1, Lebene Kpattah1, Nash O. Bentil1
1Ghana Atomic Energy Commission, National Nuclear Research Institute, Nuclear Chemistry and Environmental Research Centre, P. O. BOX LG80, Legon-Accra, Ghana
2Department of Nuclear Sciences and Applications, Graduate School of Nuclear and Allied Sciences, P. O. BOX AE1, Atomic Campus, Accra, Ghana
3Ghana Atomic Energy Commission, Biotechnology and Nuclear Agriculture Research Institute, P. O. BOX LG 80, Legon-Accra, Ghana

Received 27 June 2011; Accepted 31 July 2011; Published online 20 November 2011
IAEES

Abstract
Food processing is to minimize the growth of microorganisms during the storage period, thus promoting longer shelf life and reduced hazard from eating the food. Air, freeze and oven drying were employed in the study. Mineral analysis of dried leaf samples considered include sodium, magnesium, phosphorus, potassium, calcium, manganese, chromium, iron, copper, cadmium, zinc among others using fast sequential atomic absorption spectrometer, vis-uv spectrophotometer and Neutron Activation Analysis (NAA). Leaf samples from different areas showed variations with respect to macro and micro mineral contents. The study revealed that dried leaf powder of Moringa can serve as an excellent source of minerals.

Keywords mineral; processing; atomic absorption spectrometry.


International Academy of Ecology and Environmental Sciences. E-mail: office@iaees.org
Copyright © 2009-2024 International Academy of Ecology and Environmental Sciences. All rights reserved.
Web administrator: office@iaees.org, website@iaees.org; Last modified: 2024/4/26


Translate page to: