Influence of Grinding-Induced Particle Size Reduction on the Physicochemical, Functional, and Sensory Properties of Moringa oleifera Leaf Powder
DOI:
https://doi.org/10.67244/jai.bwo-researches.v4i3.a248Keywords:
Moringa oleifera, particle size distribution, grinding methods, nutritional quality, functional properties, sensory evaluationAbstract
Moringa oleifera is widely valued for its nutritional potential, yet the particle size of its leaf powder critically influences its physicochemical and functional properties. This study evaluated the effect of different particle sizes, obtained through varying grinding intensities, at Sindh Agriculture University, Tandojam. Fresh leaves were dehydrated at 40–45°C and subjected to three treatments: T₁ (pestle), T₂ (blender), and T₃ (grinding machine). The Physicochemical analyses were conducted according to AOAC (2016) methods, while functional and sensory properties were evaluated using standard analytical procedures. Alongside functional properties including water absorption capacity (WAC), oil holding capacity (OHC), particle size distribution, pH, yield, and weight loss variation, all the treatments were conducted in three replications. Results revealed significant (P < 0.05) differences among treatments. T₃ obtained the finest particles (20, 40, 60, 80, and 120 µm), the highest values of ash (9.02%), protein (21.19%), carbohydrates (35.71%), WAC (4.6g/g), and OHC (3.1g/g). Median values were observed in T₁ and T₂, with T₂ generally exceeding T₁ in nutritional and functional properties. Yield was lower in ground samples (30.25–31.31%) due to fine particle losses, while post-drying weight decreased progressively from T₁ (22.52) to T₃ (20.61 g). Sensory evaluation confirmed the influence of grinding intensity, with T₃ recording the highest scores (7.66) for all attributes, followed by T₂ and T₁. These results highlight superior consumer preference for the finely ground powder, supported by significant differences (P< 0.05) across treatments. These findings demonstrate that reducing particle size through grinding machines significantly enhances the physicochemical, nutritional, and functional properties of Moringa oleifera leaf powder (MOLP), making it highly suitable for functional foods, dietary supplements, and therapeutic formulations. Future studies should optimize grinding parameters for industrial scalability.
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