Abstract
The drying kinetics of (Moringa Oleifera) leaves was investigated at different oven drying temperatures (40, 50 and 60 °C) using an established drying mathematical model.
The experimental drying data of moringa leaves on the basis of reduced chi-square (χ 2 ) and coefficient of determination (R2 ), the mathematical model exposed the best fit to the drying curves.
The values of coefficient of determination (R2 ) and reduced chi-square (χ2 ) at 50 °C temperature was (0.998 to 0.999) and (0.009 to 0.0002) respectively. Oven dry at 40 °C reveled optimum colour values.