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Table 2 Doehlert design showing experimental runs for every post-harvest treatment

From: Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves

  Drying Roasting Steam blanching Fermentation/Oxidation
Runs Temperature Time Temperature Time Temperature Time Temperature Time
1 55 195 160 15 90 10 35 52.5
2 55 195 160 15 90 10 35 52.5
3 55 195 160 15 90 10 35 52.5
4 70 195 180 15 100 10 35 90
5 40 195 140 15 80 10 35 15
6 63 210 170 25 95 15 45 71.25
7 63 180 170 5 95 5 25 71.25
8 48 180 150 5 85 5 25 33.75
9 48 210 150 25 85 15 45 33.75
  1. Temperature (°C), Time (minutes)