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

Table 2

Gross yield percentages & pH.

Sample	Unblanched			Steam blanched
	521	592	563	784	725	706
Gross yield (%)	23.33 ± 0.34	22.64 ± 0.34	20.91 ± 0.54	14.72 ± 0.45	19.31 ± 0.21	15.62 ±0.71
pH	5.95 ± 0.01	5.91 ± 0.01	5.93 ± 0.00	6.33 ± 0.01	6.24 ± 0.01	6.27 ± 0.01

; mean ± SD.