Vol. 9, Issue 7 (2020)

Author(s):
Salve RV, Syed HM, More SG and Shinde EM

Abstract:
The present work was proposed to development technology for drying of mint leaves (Mentha spicata) and carried out by using sun drying (30-35⁰C for 8 Hr.), shade drying (27-32⁰C for 15 days) and cabinet oven drying (60⁰C for 2 hr.). The obtained result was evaluated of dried mint powder with respect to chemical composition, nutritional and phytochemical properties. The moisture was reduced from 82.60% to 4.20% whereas fat, protein, carbohydrate, crude fiber and ash increased from 0.60% to 2.95%, 4.75% to 13.90%, 8.95% to 53.88%, 5.70% to 17.60% and 2.10% to 9.70% respectively. Related to mineral content like calcium, potassium, iron, magnesium, zinc and phosphorus raised from 175.10 to 192.30 mg/100g, 481.63 to 503.30 mg/100g, 8.30 to 10.15 mg/100g, 88.54 to 96.20 mg/100g, 11.15 to 13.10 mg/100g and 56.72 to 69.09 mg/100g respectively. The variation in the concentration of such compounds as alkaloids, flavonoids, total phenol and β-Carotene and found more concentration in shade dried mint powder TM2 had values 12.28 g/100gm, 9.57 g/100gm, 0.79 µg/g and 5.74 g/100gm respectively. Finally energy consumption and time taken more in shade drying method but end-dried product is superior in all respect compared to other dried products.