Nutritional Evaluation and Value Addition of Drumstick Leaves

The study was conducted by laboratory techniques in the department of Food Science and Nutrition, College of Community Science, Acharya Narendra Dev University of Agriculture & Technology, Kumarganj, Ayodhya, during 2020-22 secession. The study on title “Nutritional Evaluation and value addition of Drumstick Leaves” was undertaken to determine the physical and nutritional composition of immature and mature drumstick (Moringa oleifera) leaves. The proximate composition of drumstick leaves was investigated in the studies. The moisture content of fresh immature and mature leaves was found to be 73.8 and 71.6 %. Protein estimated by Lowery method, the protein content of immature leaves 22.22 and mature leaves 22.90 %. The Crude fiber content in immature leaves 2.26 and mature leaves 6.68 %. According to the proximate analysis of all nutrient it has been found that in the drumstick leaves calcium in immature leaves 1990 mg /100 g and in mature leaves 2029 mg /100 g. Phosphorus value in immature leaves 337mg/100g and in mature leaves 350 mg /100 g which is higher than other nutrients. In this series Vitamin ‘C’ content in fresh immature leaves is 216mg/100g and in mature leaves 207 mg /100 g. Fresh drumstick leaves were successfully used for preparing different nutritive food products- bhujia, paratha, saag and juice. Eating drumstick-based food products is good for those suffering from malnutrition. Moringa oleifera leaf powder should be advocated for supplementation in household diets especially in rural and urban communities. Drumstick (Moringa oleifera) is one of the promising plants which could contribute to increased intake of essential nutrients and health promoting phytochemicals. Leaves can be consumed raw, boiled, or stored as a dry powder for several months without losing their nutritious content.