Quality Evaluation of Jute Leaves Dried by Open Sun Drying (OSD) and Solar Tunnel Dryer (STD) Methods

Authors: Titikha Machahary; Daimu Basumatary; Rajesh Kondareddy; Dipen Deka; Minijuli Basumatary; Prasadarao Bobbili

Book: Sustainable Food Innovations: Product Development, Packaging, and Waste Valorization

Editors: K. Prasad, S. Shekhar and H. K. Sharma

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-10-02

ISBN: 978-81-990304-2-8 (e-book); 978-81-990304-3-5 (hardback)

Chapter pages: 159–170

DOI: To be added after DOI registration.

Abstract

This research investigates the quality of dried jute leaves (Corchorus olitorius) using two drying methods: open sun drying (OSD) and solar tunnel drying (STD). Jute leaves are a good source of minerals, proteins, vitamins, and macronutrients necessary for human nutrition. Because jute leaves are seasonal, prone to microbial degradation, and spoil easily due to high moisture content, drying is an effective way to prolong shelf life and preserve them. The initial moisture content of fresh jute leaves was 82±0.5% (𝑤𝑏). The final moisture content of jute leaves achieved after drying with OSD and STD was 10±0.2% (𝑑𝑏) in 9 hours and 4.8±0.07% (𝑑𝑏) in 6 hrs. The findings showed that, compared with OSD, drying in STD maintained better nutritional quality and significantly reduced drying time, making STD a more effective and hygienic technique for preserving jute leaves. Besides improving product quality, it helps sustainably preserve seasonal green veggies after harvest. The quality parameters such as crude fat and ash content of jute leaves dried in STD were 2.43±0.04% (𝑑𝑏), 14.54±0.10% (𝑑𝑏)

Keywords: Jute leaves; Sun drying; Solar drying; Quality analysis

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