An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder

The study determined the effect of drying on nutritional and functional properties of powder obtained from Clerodendrum volubile leaves. Fresh leaves were dried in hot air oven at 40-60 degrees C and milled. Proximate composition, mineral composition, and functional properties of the powders were determined. Sensory attributes of the reconstituted powders were evaluated. As drying temperature increased, moisture, ash, fiber, and fat contents decreased while protein and carbohydrate contents increased. Mineral content and functional properties decreased with increasing drying temperature. Soup from leaves dried at 40(o)C was not significantly different from soup from fresh leaves for all sensory attributes evaluated. Powder obtained from leaves dried at 40(o)C had higher nutritional and functional qualities and its soup was most preferred. Mechanical drying of Clerodendrum volubile leaves was achieved without significant reduction in the nutritional composition of vegetable powder produced.