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Nutritional Values of Moringa oleifera, Total Protein, Amino Acid, Vitamins, Minerals, Carbohydrates, Total Fat and Crude Fiber, under the Semi-Arid Conditions of Sudan

DOI:10.4172/1948-5948.1000396
Authors:
Rasha Abbas at Albaha University
Rasha Abbas
Fatma Seleman Elsharbasy at National Research Center, Egypt
Fatma Seleman Elsharbasy
Abdalfatah Abdalla Fadlelmula at Albaha University
Abdalfatah Abdalla Fadlelmula
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Abstract and Figures

Moringa oleifera plant is used in the semiarid, tropical, and subtropical areas as food and medicinal compounds. The leave extract of Moringa), was studied by evaluating total protein, amino acid, vitamins, minerals, total fat and crude fiber under the semi-arid conditions of Sudan. HPLC and amino acid analyzer, atomic absorption spectrophotometry, Soxlet extractor, Kjeldahl methods were used in this study. It was found that, carbohydrates 9.1 g, dietary fiber 2.1 g, fat 1.7 g, protein 8.1 g also rich in vitamins such as vitamin A 80 μg, thiamine (B1) 0.103 mg, Riboflavin (B2) 0.112 mg, Niacin (B3) 1.5 pantothenic acids (B5) 0.48 mg. vitamin B6 0.129 mg folic acid (B9) 41 μg Vitamin C 8.6 mg also rich in minerals such as Calcium 99.1 mg, Iron 1.3 mg, Magnesium 35.1 mg Mangenase 0.119 mg, Phosphorus 70.8 mg, Potassium 471 mg, Sodium 70 mg, Zinc 0.85 mg Also rich in essentials amino acids (ug/ml) Threonine 36.77, Valine 22.1, Methionine 2.13, Leucine 20.50, Isoleucine 31.8, Phenylalanine36.8, Histidine 30.88, Lycine 27.67, Argnine 21.45.
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Volume 10(2): 56-58 (2018) - 56
J Microb Biochem Technol, an open access journal
ISSN: 1948-5948
Abbas et al., J Microb Biochem Technol 2018, 10:2
DOI: 10.4172/1948-5948.1000396
Research Article Open Access
Journal of
Microbial & Biochemical Technology
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ISSN: 1948-5948
*Corresponding author: Rasha Khalid A, Department of Biochemistry, Faculty of
Applied and Industrial Science University of Bahri, Sudan, Tel: 249155888430; Fax:
249155882052; E-mail: rashakhalid09@gmail.com
Received March 15, 2018; Accepted April 26, 2018; Published April 30, 2018
Citation: Abbas RK, Elsharbasy FS, Fadlelmula AA (2018) Nutritional Values of
Moringa oleifera, Total Protein, Amino Acid, Vitamins, Minerals, Carbohydrates,
Total Fat and Crude Fiber, under the Semi-Arid Conditions of Sudan. J Microb
Biochem Technol 10: 56-58. doi: 10.4172/1948-5948.1000396
Copyright: © 2018 Abbas RK, et al. This is an open-access article distributed under
the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original author and
source are credited.
Nutritional Values of
Moringa oleifera
, Total Protein, Amino Acid, Vitamins,
Minerals, Carbohydrates, Total Fat and Crude Fiber, under the Semi-Arid
Conditions of Sudan
Rasha Khalid Abbas1,2*, Fatma S Elsharbasy3,4 and Abdalfatah Abdalla Fadlelmula2
1Department of Biochemistry, Faculty of Applied and Industerial Science University of Bahri Sudan
2Department of Chemistry, Faculty of Science and Arts in Mukhwa, University of Albaha, Saudi Arabia
3Department of Chemistry of Natural and Microbial Products, National Research Center, Egypt
4Department of Chemistry, Faculty of Science and Humanity studies, Sattam bin Abdul Aziz University, Saudi Arabia
Abstract
Moringa oleifera plant is used in the semiarid, tropical, and subtropical areas as food and medicinal compounds.
The leave extract of Moringa), was studied by evaluating total protein, amino acid, vitamins, minerals, total fat
and crude ber under the semi-arid conditions of Sudan. HPLC and amino acid analyzer, atomic absorption
spectrophotometry, Soxlet extractor, Kjeldahl methods were used in this study. It was found that, carbohydrates 9.1
g, dietary ber 2.1 g, fat 1.7 g, protein 8.1 g also rich in vitamins such as vitamin A 80 μg, thiamine (B1) 0.103 mg,
Riboavin (B2) 0.112 mg, Niacin (B3) 1.5 pantothenic acids (B5) 0.48 mg. vitamin B6 0.129 mg folic acid (B9) 41
μg Vitamin C 8.6 mg also rich in minerals such as Calcium 99.1 mg, Iron 1.3 mg, Magnesium 35.1 mg Mangenase
0.119 mg, Phosphorus 70.8 mg, Potassium 471 mg, Sodium 70 mg, Zinc 0.85 mg Also rich in essentials amino acids
(ug/ml) Threonine 36.77, Valine 22.1, Methionine 2.13, Leucine 20.50, Isoleucine 31.8, Phenylalanine36.8, Histidine
30.88, Lycine 27.67, Argnine 21.45.
Keywords: Moringa oleifera; Nutritional values; Carbohydrate;
Protein; Fat; Crude ber; Vitamins; Minerals; Amino acids
Introduction
Moringa family Moringaceaeis native to India and northern Europe
[1-3]. It is grow best in dry sandy soil and tolerates poor soil. It is a sun-
and heat-loving plant [4-6]. It is a source of medicinal compounds and
has components of high nutritive value such as protein, amino acids,
carbohydrate minerals, vitamin and organic acids [7-9]. Moringa leaves
are anti-bacterial and anti-inammatory. Leaf tea treats gastric ulcers
and diarrhea. Moringa leaves are good food sources for those suering
from malnutrition due to the high protein and ber content. Leaves treat
with fevers, bronchitis, eye and ear infections, and inammation of the
mucus membrane. e iron content of the leaves is high and they are
reportedly prescribed for anemia is used in the treatment of scurvy skin
diseases. e leaves are the most nutritious part of the plant, being a
signicant source B vitamins, vitamin C, provitamin A as beta-carotene,
vitamin K, manganese, and protein, among other essential nutrients
[10,11]. Moringa are now so well known that there seems to be little
doubt of the substantial health benet, to be realized by consumption
of Moringa leaf powder in situations where starvation is found [12,13].
Leaves rubbed against the temple can relieve headaches [14-16].
Objective
e objective of this study was to assess the nutritional values of
Moringa oleifera.
Materials and Methods
Experiment
e study was executed at the experimental farm of Medicinal and
Aromatic Plants Research Institute at Shambat, Sudan (Latitude1540N,
Longitude 3232 and 360 m above sea level). e climate is semi-arid with
low relative humidity and daily mean air temperature ranging from 25
to 40°C in summer and 15 to 21°C in winter. Moringa oleifera cultivated
in the demonstration farms of Medicinal And Aromatic Plant Research
Institute at Shambat (Sudan). e Plant samples were identied in the
department of plant taxonomy in the same institute, collected dried and
kept in carton bags for extraction.
Determination of total carbohydrate
Carbohydrates are rst hydrolysed into simple sugar using dilute
hydrochloric acid. In hot acidic medium glucose is dehydrated to
hydroxyl furfural. is compound forms with anthrone agree colored
product with an absorption maximum at 630 nm.
Determination of crude ber
Extract 2 g of material with petroleum ether to remove fat and then
boil with sulphuric acid for 30 min lter and washed with water until
washing are no longer acidic. Boil with 200 ml of sodium hydroxide
solution for 20 min, lter and washed water and 25 ml alcohol. Remove
the residue and transfer to ashing dish (pre weight dish W1, Dry the
residue for 2 h at 130°C cool and weigh W2. Ignite for 30 min at 600°C
then cool and weight W3.
Calculation
Determination of total fat: e classical method is based on continuous
extraction performed on dried samples of food in a Soxlet extractor [17].
e extract ant used is oen petroleum spirit (which is less ammable that
Citation: Abbas RK, Elsharbasy FS, Fadlelmula AA (2018) Nutritional Values of Moringa oleifera, Total Protein, Amino Acid, Vitamins, Minerals,
Carbohydrates, Total Fat and Crude Fiber, under the Semi-Arid Conditions of Sudan. J Microb Biochem Technol 10: 56-58. doi: 10.4172/1948-
5948.1000396
Volume 10(2): 56-58 (2018) - 57
J Microb Biochem Technol, an open access journal
ISSN: 1948-5948
results were in agree with those obtained in previous studies [9]. Table
3 showed the result of minerals content in Moringa oleifera, such as
Calcium 99.1 mg, Iron 1.3 mg Magnesium 35.1 mg Manganese 0.119
mg, Phosphorus 70.8 mg Potassium 471 mg, Sodium 70 mg, Zinc 0.85
mg these results were in conformity with those obtained in previous
studies [10]. Table 4 shows the results of essentials amino acids (ug/ml)
content in Moringa oleifera leaf extract reonine 36.77, Valine 22.1,
Methionine 2.13, Leucine 20.50, Isoleucine 31.8, Phenylalanine 36.8,
Histidine 30.88, Lycine 27.67, Argnine 21.45 these results were in agree
with those obtained in previous studies [10].
Conclusion
Based on the results of this study it can be concluded that Moringa
oleifera leave extract had highly nutritive values. Eating Moringa food
products is good for those suering from malnutrition.
Acknowledgement
The authors would like to express their deepest thanks to the laboratories
of biochemistry and food technology collage of agriculture Khartoum University
Sudan for their help in analyzing the samples.
References
1. Olson ME (2010) Flora of North America editorial committee, ed. Moringaceae:
Drumstick family. ora of North America north of Mexico 7. New York and
Oxford, pp: 167-169.
2. Parotta JA (1993) Moringa oleifera Lam. Reseda, horseradish tree.
Moringaceae. Horseradish tree family. USDA Forest Service, International
Institute of Tropical Forestry, pp: 11-20.
3. Leone A, Spada A, Battezzati A, Schiraldi A, Aristil J, et al. (2015) Cultivation,
genetic, ethnopharmacology, phytochemistry and pharmacology of Moringa
oleifera leaves: An overview. Int J Mol Sci 16: 12791-12835.
4. Saint Sauveur A, Mélanie B (2010) Growing and processing Moringa leaves.
Moringanews/Moringa Association of Ghana, pp: 11-25.
5. 5-Ted Radovich (2010) Farm and forestry production and marketing prole for
Moringa. Specialty crops for pacic island agroforestry.
6. Rajangam J (2001) Status of production and utilisation of Moringa in Southern
India. Development potential for Moringa products (Dar es Salaam, Tanzania).
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improvement for semiarid and arid ecosystem: Analysis of environmental
stability. J Plant Breed Crop Sci 5: 164-170.
diethyl ether and less likely to form peroxides), which requires completely
dry analytical portions and the removal of sugar.
Determination of protein total nitrogen: Total nitrogen is
measured using some version of the Kjeldahl method (which measures
total organic nitrogen). In this method the organic matter is digested
with hot concentrated sulphuric acid [17]. A “catalyst mixture” is added
to the acid to raise its boiling point, usually containing a true catalytic
agent (mercury, copper or selenium) together with potassium sulphate.
All organic nitrogen is converted to ammonia, which is usually
measured by titration.
Determination of essential amino acids
(16) 5 g of the test samples were macerated in 50% alcohol until
all pigment was extracted and concentrated under reduced pressure at
40°C. 10 ml NaCl (10%) was added to the extract, stirred for one hour
then 10 ml of trichloroacetic were added and ltrated. e precipitate
was collected by centrifugation, washed and dried in desiccato 20 mg
of protein were reuxed with 6 N HCl (10 ml) for 20 h and the acid
removed by evaporation under reduced pressure, the residue was
dissolved in 10% isopropanol for amino acids identication using the
method (Eppendorf-Germany Lc 3000) Amino acid analyzer.
Determination of minerals
e preferred techniques of minerals determination are atomic
absorption spectrophotometry (AAS) [17].
Determination of vitamins
e samples are saponied in alcoholic potassium hydroxide with
the addition of an antioxidant as ascorbic acid, butylated hydroxytoluene
(BHT) or pyrogallol. e vitamins are extracted using a suitable organic
solvent. e extract is evaporated with additional BHT at a controlled
temperature. Both normal-phase and reversed-phase HPLC can be
used for the separation. In normal-phase separations measurement is
usually by Brubacher et al. [17].
Results and Discussion
Data presented in Table 1 shows the results of Moringa oleifera leaf
extract nutritional value per 100 g (3.5 oz), Carbohydrate 9.1 g, Dietary
ber 2.1 g, fat 1.7 and protein 8.1. ese results conformity with those
obtained in previous studies [8]. Table 2 shows the results of vitamin
content in Moringa oleifera such as vitamin A 80 μg thiamine (B1) 0.103
mg, Riboavin (B2) 0, 112 mg, Niacin (B3) 1.5 pantothenic acids (B5)
0.48 mg, vitamin B6 0.129 mg folate (B9) 41 μg Vitamin C 8.6 mg these
Carbohydrates 9.1 g
Dietary ber 2.1 g
Fat 1.7 g
Protein 8.1 g
Table 1: Nutritional value per 100 g (3.5 oz) of Moringa oleifera L. leave extract.
Vitamin A equiv. 80 μg
Thiamine (B1) 0.103 mg
Riboavin (B2) 0.112 mg
Niacin (B3) 1.5 mg
Pantothenic acid B5) 0.48 mg
Vitamin B6 0.129 mg
Folate (B9) 41 μg
Vitamin C 8.6 mg
Table 2: Vitamins content of Moringa oleifera L. all vitamins in 10%.
Calcium 99.1 mg
Iron 1.3 mg
Magnesium 35.1 mg
Manganese 0.119 mg
Phosphorus 70.8 mg
Potassium 471 mg
Sodium 70 mg
Zinc 0.85 mg
Table 3: Minerals content of Moringa oleifera L. trace metals all in 10%.
Threonine 36.77
Valine 22.1
Methionine 2.13
Leucine 20.50
Isoleucine 31.8
Phenylalanine 36.8
Histidine 30.88
Lysine 27.67
Arginine 21.45
Table 4: Essential amino acids of Moringa oleifera L. (ug/ml).
Citation: Abbas RK, Elsharbasy FS, Fadlelmula AA (2018) Nutritional Values of Moringa oleifera, Total Protein, Amino Acid, Vitamins, Minerals,
Carbohydrates, Total Fat and Crude Fiber, under the Semi-Arid Conditions of Sudan. J Microb Biochem Technol 10: 56-58. doi: 10.4172/1948-
5948.1000396
Volume 10(2): 56-58 (2018) - 58
J Microb Biochem Technol, an open access journal
ISSN: 1948-5948
8. Madukwe EU (2013) Nutrient composition and sensory evaluation of dry
Moringa oleifera aqueous extract. Intern J Basic Appl Sci.
9. Oduro I, Ellis WO, Owusu D (2008) Nutritional potential of two leafy vegetables:
Moringa oleifera and Ipomoea batatas leaves. Sci Res Essay 3: 57-60.
10. Moyo B, Masika P, Hugo A, Muchenje V (2011) Nutritional characterization of
Moringa (Moringa oleifera Lam.) leaves. Afr J Biotechnol 10: 12925-12933 .
11. Arise AK, Arise RO, Sanusi MO, Esan OT, Oyeyinka SA (2014) Effect of Moringa
oleifera ower fortication on the nutritional quality and sensory properties of
weaning food Croat. J Food Sci Technol 6: 65-71.
12. Fahey, Jed W (2005) Moringa oleifera: A review of the medical evidence
for its nutritional, therapeutic and prophylactic properties. Part 1. Trees for
Life J.
13. Atawodi SE, Atawodi JC, Idakwo GA, Pfundstein B, Haubner R, et al. (2010)
Evaluation of the polyphenol content and antioxidant properties of methanol
extracts of the leaves, stem and root barks of Moringa oleifera Lam. J Med
Food 13: 710-716.
14. Kumar HD (2004) Management of nutritional and health needs of malnourished
and vegetarian people in India. Adv Exp Med Biol, Springer US, pp: 311-321.
15. Baily JL (1967) Techniques in protein chemistry. Elsevier publishing Co.,
Amsterdam, pp: 289-349.
16. Harborne J (1973) Phytochemical methods: A guide to modern techniques of
plants analysis.
17. Ofcial Methods of Analysis of AOAC (1995) Ofcial method of analysis of the
association of ofcial analytical chemist’s 15th edn. Washington, USA.
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Moringa oleifera is native to India and being used as medicinal and nutritive plant for thousands of years. The plant is an important source for essential nutrients and biochemical constituents. The present study is carried out to investigate the biochemical constituents through FT-IR, GC-MS analysis. The antimicrobial and antioxidant activity of the M. oleifera leaves extract are studied using DPPH assay and antimicrobial activity is observed by selecting various indicator microorganisms. In the present study, the methanolic extract is evaluated for its antioxidant activity and free radical scavenging activity was found through DPPH assay. The IC50 value is found to be 275μg/ml. The antimicrobial activity is studied through well diffusion assay and highest inhibitory activity is observed for E. coli and K. pneumoniae. Further, the biochemical constituents are identified through FTIR and GC-MS analysis and the presence of fatty acids such as dodecanoic acid, n-hexadecanoic acid, 11-octadecanoic acid, hexadecanoic acid trimethyl silyl ester and α-Linolenic acid trimethylsilyl ester are found. The fatty acids occupied major portion of the leaves and the other compounds identified through this analysis are diterpenoids, carotenoid pigments, silanes and diterpene alcohol. The leaves consist of a rich source of bioactive components with antimicrobial and antioxidant activity. The carotenoid pigments and omega fatty acids are considered as food supplements for boosting the immunity and also for scavenging of free radicals.
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Impact of Moringa oleifera on rumen fermentation and methane emission under in vitro condition
Article
Full-text available
  • Nov 2022
Exploring innovative methods to provide essential nutrients and reducing ruminant greenhouse gas emission is crucial for animal production and diminishing global warming. This study was conducted to examine the efficacy of Moringa oleifera leaves (ML) in ruminants at 0%, 5%, 10%, 15%, 20%, 30% and 40% level in different roughage (R) and concentrate (C) (80R:20C, 70R:30C and 60R:40C) under in vitro conditions. Chemical composition of ML, concentrate mixture and berseem were estimated. Rumen fermentation parameters of male goat kids viz., total gas production, CH4, true dry matter digestibility (TDMD), organic matter digestibility (TOMD), partial fraction (PF), microbial biomass (MBP), ammonia (N), acetate, propionate, butyrate and acetate propionate ratio were observed under in vitro conditions. Results revealed that crude protein, organic matter and ethyl ether content were higher in ML as compared to concentrate mixture and berseem. Magnesium and iron content were also higher in ML as compared to concentrate and berseem. Total gas production, digestibility of DM and OM, MBP, acetate and propionate level were improved ( P < 0.05) upto 10–20% replacement. In contrast, decreased in CH 4 (%) and CH 4 (mL/100 mg dDM) was noted with increased levels of ML incorporation. There was no change observed in ammonia, acetate: propionate ratios at all the three planes of nutrition. In this study, it is concluded that mixing Moringa oleifera leaves in feed can be used as protein supplement and reduce the methane emission without causing any effect on digestibility and rumen fermentation parameters. However, ML can be suggested for widespread practice to attain the sustainable animal production (10–20%) and to alleviate the global warming.
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Moringa oleifera as a sustainable climate-smart solution to nutrition, disease prevention, and water treatment challenges: A review
Article
  • Oct 2022
Diseases such as Covid-19 pose an inescapable challenge to the world. There is an undeniable link between nutrition, water quality, and many diseases. With poverty and recurrent food shortages as an unpleasant fact in Africa, alternative cost-effective, accessible, and affordable therapies can improve health and well-being, and prolong the lives of people especially those with underlying health problems. To lead a healthier life, all people, irrespective of their health condition, need to meet their daily energy, protein, and micronutrient requirements by eating a variety of foods. Maintaining good nutritional status helps to build and support the immune system, allowing the body to fight infection. Clean water is not only needed to provide nourishment, keep the house environment clean, in agriculture and food production, and to take medicines but also for a wide range of other uses such as the prevention and transmission of water-borne diseases (diarrhoea, cholera, dysentery, hepatitis A and typhoid) particularly in infants and HIV-positive mothers who cannot breastfeed their babies for fear of infecting them, etc. A massive effort is needed to cushion the impact of the pandemic, and nutritional care and support should be integral elements of any action taken. An evidence-based response is required to alleviate the overall burden of malnutrition and to reduce the severity and complexity of the impact of Covid-19 and malnutrition have on each other. Good nutrition is important in tackling Covid-19. As the sayings go, ‘’an ounce of prevention is worth a pound of cure’’ and ‘’prevention is better than cure’’. The cultivation and utilization of Moringa is being advocated for as a sustainable solution to the above-mentioned challenges. This review is aimed at showing the potential of the Moringa in terms of cultivation, agroforestry, food fortification for tackling malnutrition, disease prevention and provision of safe-drinking water.
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Vegetal Taste Modifiers
Chapter
  • Sep 2022
There are some vegetal principles which modify the taste to sour, cause reduction in sweetness, induction of sweetness and flavor in the non sweet food. Few among those, induce sweetness in drinking water i.e. water and beverages taste sweet during drinking after their consumption. These chemicals are important because they substitute sugre (calorie rich) and zero calorie super sweet principle as they are calorie free and help in providing different tastes and rectifying different ailments e. g. diabetes and cardiovascular, kidney and liver disorders, high calories sugar consumption is restricted. Some of such natural organic acid like gymnemic acid not only reduce sweetness in mouth but also interact with sugar in intestine and reduce their calories. These taste modifiers are protein, triterpenoid, polysaccharides, polyphenol, ester of quinic acid etc. in nature. They are found in different plants as mentioned in Table 15.1.
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Cultivation, Genetic, Ethnopharmacology, Phytochemistry and Pharmacology of Moringa oleifera Leaves: An Overview
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Moringa oleifera is an interesting plant for its use in bioactive compounds. In this manuscript, we review studies concerning the cultivation and production of moringa along with genetic diversity among different accessions and populations. Different methods of propagation, establishment and cultivation are discussed. Moringa oleifera shows diversity in many characters and extensive morphological variability, which may provide a resource for its improvement. Great genetic variability is present in the natural and cultivated accessions, but no collection of cultivated and wild accessions currently exists. A germplasm bank encompassing the genetic variability present in Moringa is needed to perform breeding programmes and develop elite varieties adapted to local conditions. Alimentary and medicinal uses of moringa are reviewed, alongside the production of biodiesel. Finally, being that the leaves are the most used part of the plant, their contents in terms of bioactive compounds and their pharmacological properties are discussed. Many studies conducted on cell lines and animals seem concordant in their support for these properties. However, there are still too few studies on humans to recommend Moringa leaves as medication in the prevention or treatment of diseases. Therefore, further studies on humans are recommended.
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Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food
Article
Full-text available
  • Dec 2014
Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46 _ 16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutrition.
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Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves
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Moringa (Moringa oleifera Lam. moringaceae) is a highly valued plant that is mostly cultivated in the tropics and subtropics. It is used for food, medication and industrial purposes. The objective of the study was to assess the nutritional value of Moringa leaves of the South African ecotype. Proximate and Van Soest methods were used to determine the nutritional value of Moringa leaves. The dried leaves had crude protein levels of 30.3% and 19 amino acids. The dried leaves had the following mineral contents: calcium (3.65%), phoshorus (0.3%), magnesium (0.5%), potassium (1.5%), sodium (0.164%), sulphur (0.63%), zinc (13.03 mg/kg), copper (8.25%), manganese (86.8 mg/kg), iron (490 mg/kg) and selenium (363 mg/kg). 17 fatty acids were observed with α-Linolenic acid (44.57%) having the highest value followed by heneicosanoic (14.41%), g-linolenic (0.20%) palmiteic (0.17%) and capric acid (0.07%). Vitamin E had the highest concentration of 77 mg/100 g than beta-carotene, which had 18.5 mg/100 g in the dried leaves. The fiber content was neutral detergent fibre (NDF) (11.4%), acid detergent fibre (ADF) (8.49%), acid detergent lignin (ADL) (1.8%) and (acid detergent cellulose (ADC) (4.01%). The condensed tannins had a value of 3.2%, while total polyphenols were 2.02%. The values of amino acids, fatty acids, minerals and vitamin profiles reflect a desirable nutritional balance.
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Nutritional Potential of two leafy vegetables: Moringa oleifera and Ipomoea batatas leaves
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Levels of some nutrients in Moringa oleifera leaves as well as seven varieties of sweet potato (Ipomoea batatas) leaves were determined using standard analytical methods. Crude protein ranged from 16.78 -25.39%; crude fibre from 9.75 -12.14%; crude fat from 0.38 -1.91%; ash content from 8.71 -11.60%; moisture content (fwb) ranged from 80.16 -88.20%; carbohydrate values from 53.29 -59.01%; and calorific values ranged from 1344.00 – 1399.00 kJ/g (316.66-329.76 cal/g) for the sweet potato leaves. For M. oleifera leaves, crude protein was 27.51%, crude fibre was 19.25%, crude fat was 2.23%, ash content was 7.13%, moisture content was 76.53%, carbohydrate content was 43.88%, and the calorific value was 1296.00 kJ/g (305.62 cal/g). Elemental analysis of the leaves in mg/100g dry matter (DM) indicates the sweet potato leaves contained appreciable levels of calcium (1310.52-1402.27) and iron (9.62-23.02). Calcium and iron content of M. oleifera also in mg/100 g (DM) were 2,009.00 and 28.29, respectively. These results reveal that the leaves contain an appreciable amount of nutrients and can be included in diets to supplement our daily nutrient needs.
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Moringa oleifera: A Review of the Medical Evidence for Its Nutritional, Therapeutic, and Prophylactic Properties. Part 1.
Article
Full-text available
  • Jan 2005
Moringa oleifera, or the horseradish tree, is a pan-tropical species that is known by such regional names as benzolive, drumstick tree, kelor, marango, mlonge, mulangay, nébéday, saijhan, and sajna. Over the past two decades, many reports have appeared in mainstream scientific journals describing its nutritional and medicinal properties. Its utility as a non-food product has also been extensively described, but will not be discussed herein, (e.g. lumber, charcoal, fencing, water clarification, lubricating oil). As with many reports of the nutritional or medicinal value of a natural product, there are an alarming number of purveyors of "healthful" food who are now promoting M. oleifera as a panacea. While much of this recent enthusiasm indeed appears to be justified, it is critical to separate rigorous scientific evidence from anecdote. Those who charge a premium for products containing Moringa spp. must be held to a high standard. Those who promote the cultivation and use of Moringa spp. in regions where hope is in short supply must be provided with the best available evidence, so as not to raise false hopes and to encourage the most fruitful use of scarce research capital. It is the purpose of this series of brief reviews to: (a) critically evaluate the published scientific evidence on M. oleifera, (b) highlight claims from the traditional and tribal medicinal lore and from non-peer reviewed sources that would benefit from further, rigorous scientific evaluation, and (c) suggest directions for future clinical research that could be carried out by local investigators in developing regions. This is the first of four planned papers on the nutritional, therapeutic, and prophylactic properties of Moringa oleifera. In this introductory paper, the scientific evidence for health effects are summarized in tabular format, and the strength of evidence is discussed in very general terms. A second paper will address a select few uses of Moringa in greater detail than they can be dealt with in the context of this paper. A third paper will probe the phytochemical components of Moringa in more depth. A fourth paper will lay out a number of suggested research projects that can be initiated at a very small scale and with very limited resources, in geographic regions which are suitable for Moringa cultivation and utilization. In advance of this fourth paper in the series, the author solicits suggestions and will gladly acknowledge contributions that are incorporated into the final manuscript. It is the intent and hope of the journal's editors that such a network of small-scale, locally executed investigations might be successfully woven into a greater fabric which will have enhanced scientific power over similar small studies conducted and reported in isolation. Such an approach will have the added benefit that statistically sound planning, peer review, and multi-center coordination brings to a scientific investigation.
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Evaluation of the Polyphenol Content and Antioxidant Properties of Methanol Extracts of the Leaves, Stem, and Root Barks of Moringa oleifera Lam
Article
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Medicinal plants have been shown to have both chemopreventive and/or therapeutic effects on cancer and other diseases related to oxidative damage. Moringa oleifera Lam., known in the Hausa and Igala languages of Nigeria as "Zogale" and "Gergedi," respectively, and drumstick in English, is a plant that is used both as food and in folkloric medicine in Nigeria and elsewhere. Different parts of the plant were analyzed for polyphenol content as well as in vitro antioxidant potential. The methanol extract of the leaves of M. oleifera contained chlorogenic acid, rutin, quercetin glucoside, and kaempferol rhamnoglucoside, whereas in the root and stem barks, several procyanidin peaks were detected. With the xanthine oxidase model system, all the extracts exhibited strong in vitro antioxidant activity, with 50% inhibitory concentration (IC(50)) values of 16, 30, and 38 microL for the roots, leaves, and stem bark, respectively. Similarly, potent radical scavenging capacity was observed when extracts were evaluated with the 2-deoxyguanosine assay model system, with IC(50) values of 40, 58, and 72 microL for methanol extracts of the leaves, stem, and root barks, respectively. The high antioxidant/radical scavenging effects observed for different parts of M. oleifera appear to provide justification for their widespread therapeutic use in traditional medicine in different continents. The possibility that this high antioxidant/radical scavenging capacity may impact on the cancer chemopreventive potential of the plant must be considered.
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Techniques in Protein chemistry IV
Chapter
  • Jan 1993
Publisher Summary This chapter discusses a study analyzing N-terminal modification of malarial antigens from E. Coli for purification of Ag1624, cells were suspended in 20 mM Tris–HCl, pH 9 m6M GnHCl and lysed using a Manton–Gaulin MR 15 homogenizer. The lysate was mixed with Ni-chelate resin (Roche) batch binding Agl624, which was then eluted stepwise with 20 mM Tris–HCl of decreasing pH containing 8M urea. Further purification was effected using a Vydac Protein C4 column with a gradient of 10% acetic acid aq. to 10% acetic acid in ethanol. Fractions containing Ag1624 were lyophilized. The expected sequence, MRGSHHHHHH, was obtained; however, the level of Met1 was low compared with the amino acids.
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