Moringa oleifera is widely used as a food and medicine due to its nutritional content i.e. protein, carbohydrates, fats, fibers,
vitamins, and minerals. To increase its value and the diversify of its derivative products, Moringa leaves are processed into
dry products in the form of Moringa flour. The flour is obtained by drying process and is intended to reduce water content
of the product. The method means to improve the physical and microbiological properties of the end-products. Selection
of the right drying methods affects the nutritional composition of Moringa leaf flour. Therefore, this study was intended to
examine the effect of various drying processes on the nutritional quality of Moringa leaves. In this study, we compared sun
drying, oven drying and indoor drying on the composition of water, ash and protein of Moringa leaf flour. The results
showed that drying reduced the moisture content of Moringa leaves by 10 times of that water in fresh leaves about 75%.
The ash content of Moringa leaf flour was about 16% while the protein content varies depending on the drying methods.
The best protein content was obtained from drying in an oven at 40°C of 29,896%, about 0.9% difference to that the protein content of the sun drying. From this study, it was concluded that the best method was oven drying at 40°C, but considering the economic aspect, it was recommended to use the sun drying