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

Table 4

The L^∗, a^∗ and b^∗ values of the dried leaves and powder.

Sample	L^∗		a^∗		b^∗
	Leaves	Powder	Leaves	Powder	Leaves	Powder
521	21.09 ± 3.33	24.06 ± 1.63	−4.39 ± 0.87	− 4.26 ± 2.63	12.93 ± 1.20	15.28 ± 0.71
592	20.84 ± 2.94	20.29 ± 1.86	−3.91 ± 0.70	−4.16 ± 0.35	12.51 ± 1.27	13.59 ± 0.75
563	22.59 ± 3.52	21.04 ± 1.98	−3.99 ± 0.71	−4.01 ± 0.32	11.56 ± 1.64	14.13 ± 0.95
784	8.39 ± 4.97	9.14 ± 6.50	−1.53 ± 0.31	−1.97 ± 0.40	4.59 ± 2.42	3.35 ± 3.17
725	12.71 ± 2.03	13.96 ± 0.90	−1.84 ± 0.60	−2.23 ± 0.24	5.05 ± 1.14	6.13 ± 0.47
706	7.31 ± 4.70	6.94 ± 4.80	−1.16 ± 4.09	−1.68 ± 0.48	2.52 ± 2.62	3.34 ± 2.32

; mean ± SD.