English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Moringa oleifera : Lam. is a plant species that has found a multitude of applications from health, water clarification and as a food source. In particular, the tree leaves have been consumed in various countries were it is incorporated in the local diet. The advent of food processing technologies have alluded to various methods to process, preserve and extend the shelf-life of fresh produce. This review focuses on the nutrient quality of  M. oleifera  leaves processed using energy-efficient processing technologies such as sun drying, blanching, boiling and fermentation.

Nutritional Quality of Wet and Dry Processed Moringa oleifera Lam. Leaves: A Review