Processing and Preservation of Moringa oleifera

Examine the effects of different drying methods on colour and flavour compounds in Moringa oleifera leaves and drumsticks. The proposed hypothesis is that flavouring and colouring compounds of Moringa leaves and drumsticks are unstable and/or highly volatile during drying process. This exchange between the University of Toronto and the Tamil Nadu Agricultural University will explore and identify these compounds. By identifying the unique flavouring compounds, better processing and preservation methods and products may be developed using Moringa.

Faculty Supervisor:

Levente Diosady;Yu-Ling Cheng

Student:

Partner:

Tamil Nadu Agricultural University

Discipline:

Engineering

Sector:

Agriculture and Food; Sustainability & the Environment; Health and Related Sciences & Technology

University:

University of Toronto

Program:

Globalink Research Award

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