Effect of Blanching on Saponins and Nutritional Content of Moringa Leaves Extract

Yuanita Indriasari,Wignyanto Wignyanto,Sri Kumalaningsih

doi:10.5539/jfr.v5n3p55

Abstract

Moringa <em>oleifera</em> leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough. The aim of the research is to determine the optimum time and temperature of blanching process of moringa leaves in order to decrease its saponin content and at the same time to preserve its nutritional content. Blanching process used temperature 85 ˚C for 7.5 minutes can decrease saponins content of moringa leaves to the lowest content amount 3.9 %, but still preserve protein content amount 25.08 %, vitamin C content amount 84.68 mg 100g-1 and increase vitamin A amount 3600 μg 100g-1.

Highlights

Moringa leaves flour has a high nutritional compound and can be used as a functional food ingredient
Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products, which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough
Bitter taste and unpleasant aromatic emerged by saponins influence consumer acceptance level to the food product that is fortified with moringa leaves extract

Summary

Introduction

Moringa leaves flour has a high nutritional compound and can be used as a functional food ingredient. From the research showed that adding the flour of moringa leaves can increase the nutritional value of the food material, but in organoleptic that food product is less interesting because of unpleasant aromatic and bitter taste from moringa leaves flour that influence consumer acceptance (Kholis & Hadi, 2010; Sengev et al, 2013; Yulianti, 2008). Bitter taste and unpleasant aromatic emerged by saponins influence consumer acceptance level to the food product that is fortified with moringa leaves extract. It means that to increase the acceptance of food product that is enriched with moringa leaves flour, the unpleasant aromatic and bitter taste must be decreased, or the same as decrease saponins content at moringa leaves before extracted

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Conclusion