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

Table 3

Moisture percentages (dry basis).

Sample	Fresh Leaves	Unblanched			Steam blanched
		521	592	563	784	725	706
Moisture %	78.17 ± 1.57 (dry basis)	6.64 ± 0.25	5.63 ± 0.19	4.29 ± 0.10	5.35 ± 0.06	7.03 ± 0.02	5.48 ± 0.42

; mean ± SD.