Mehlomakulu, Ngwekazi NwabisaEmmambux, Mohammad Naushad2023-11-012023-11-012022Ngwekazi Nwabisa Mehlomakulu & Mohammad Naushad Emmambux (2022) Nutritional Quality of Wet and Dry Processed Moringa oleifera Lam. Leaves: A Review, Food Reviews International, 38:8, 1635-1655, DOI: 10.1080/87559129.2020.1831527.8755-9129 (print)1525-6103 (online)10.1080/87559129.2020.1831527http://hdl.handle.net/2263/93136Moringa 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.en© 2020 Taylor & Francis. This is an electronic version of an article published in Food Reviews International, vol. 38, no. 8, pp. 1635-1655, 2022. doi : 10.1080/87559129.2020.1831527. Food Reviews International is available online at : http://www.tandfonline.comloi/lfri20.Moringa oleiferaDryingFermentationBlanchingNutritional qualitySDG-02: Zero hungerPostprint Article