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EFFECT OF PROCESS VARIABLES ON ASCORBIC ACID RETENTION IN MORINGA LEAVES
ISSN: 2277 - 7601
Publisher: author
EFFECT OF PROCESS VARIABLES ON ASCORBIC ACID RETENTION IN MORINGA LEAVES
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Ka More
International Journal Address (IAA):
IAA.ZONE/2277386657601
eISSN
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2277 - 7601
VALID
ISSN Validator
Abstract
Moringa is rapidly growing tree is also known as the drumstick, benzolive, moonga, saijhan, sajna and ben oil tree. Palada and Chang, (2003) reported that India is the leading producer of moringa, with an annual production of 1.2 million tonnes of fruits from an area of 38000 ha. Moringa is an effective remedy for malnutrition and contain variety of essential phyto-chemicals in its leaves, pods and seeds. In fact, moringa is said to provide 7 times more vitamin C than oranges, 10 times more vitamin A than carrots, 17 times more calcium than milk, 9 times more protein than yoghurt, 15 times more potassium than bananas and 25 times more iron than spinach (Rockwood et al., 2013).The current study aimed to study the effect of chemical blanching on ascorbic acid retention.
