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© The Author(s) 2015. Published by Science and Education Publishing. Table 2. Phytochemicals content of Moringa oleifera leaves (g/100g DM) with blanching and drying Fresh Leaves (FL) Blanched Leaves (BL) FL FLED FLSD BL BLED BLSD TPC 3.28±0.13a 2.90±0.05 b 3.10±0.21a,b 3.40±0.07 a 2.67±0.07 c 2.32±0.13 d Flavonoids 0.72±0.08 a 0.41±0.03 b 0.44±0.02 b 0.81±0.17 a 0.40±0.01 b 0.36±0.01 c PAC 0.47±0.04 a 0.24±0.01 b 0.23±0.01 b 0.49±0.03 a 0.25±0.02 b 0.22±0.01 b n=3; Mean ± SD. Values in a row followed by different letters in superscript are significantly different (p<0.05). SD: Solar Drying; ED: Electric Drying; TPC: Total Phenolic Content; PAC: Proanthocyanidins. Pierre Nobosse et al. The Effect of Steam Blanching and Drying Method on Nutrients, Phytochemicals and Antioxidant Activity of Moringa (Moringa oleifera L.) Leaves. American Journal of Food Science and Technology, 2017, Vol. 5, No. 2, 53-60. doi:10.12691/ajfst-5-2-4 © The Author(s) 2015. Published by Science and Education Publishing.