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

Table 9

Mineral concentrations of unblanched and steam blanched M. oleifera leaves dried at 65°C.

Vitamin	Unblanched sample (563)	Steam blanched sample (706)
Vitamin C (mg/100 ml)	49.00^a ± 23.13	44.80^a ± 2.42
Vitamin A (mg/100 g)	3.37^a ± 0.01	3.68^b ± 0.11
Vitamin E (mg/100 g)	86.87^a ± 0.06	93.77^b ± 0.06

; mean ± SD. Values in a row followed by different letters in superscript are significantly different .