A PROCESS FOR THE PREPARATION OF VEGETABLE POWDER FROM DRUMSTICK (MORINGA OLEIFERA LAM.)

摘要

(i) Cleaning 8-15 Kg tender pods or leaves of Drumstick by known methods (ii) Steeping of the drumstick segments or leaf pieces in anti-oxidant solution comprising of 0.1 - 0.2 % citrate or ascorbate or osmoticum (iii) blanching of the drumstick segments or leaf pieces at the temperature of 90 - 95°C for 3-4 minutes with or without salt osmoticum - (iv) cooling the blanched drumstick segments or leaf pieces with sprinkling of water for 3 - 5 minutes (v) dipping blanched drumstick segments in 0.2 - 0.4 % potassium metabisulphite solution for 15-20 minutes at tropical ambient temperature (28-30°C) (vi) drying of the above treated drumstick segments or leaf to a moisture content of 5 - 8 % . (vii) milling the above obtained dried product to obtain drumstick vegetable powder.