Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from <i>Moringa oleifera</i> Leaves

<div>Unblanched <i>Moringa</i> leaves dried at (a) 55°C, (b) 60°C, (c) 65°C.</div>

International Journal of Food Science

fig1

Figure 1

Figure 1: Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from <i>Moringa oleifera</i> Leaves 

Figure 1 | Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves 