Figure 2. Effect of blanching and drying on vitamin C (a) and carotenoids (b) content of Moringa oleifera leaves. ND: Non Dried; SD: Solar Drying; ED: Electric Drying; Bars with different letters are significantly different (p<0.05)

From

The Effect of Steam Blanching and Drying Method on Nutrients, Phytochemicals and Antioxidant Activity of Moringa (Moringa oleifera L.) Leaves

Pierre Nobosse, Edith N. Fombang, Carl M F. Mbofung

American Journal of Food Science and Technology. 2017, 5(2), 53-60 doi:10.12691/ajfst-5-2-4