Comparative analysis of proximate and mineral composition of Moringa oleifera root, leave and seed obtained in Okigwe Imo State, Nigeria

Mgbemena, N. M.; Obodo, G. A.

doi:10.18801/jmsmr.010216.07

Cited by 9 publications

(6 citation statements)

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“…This increase might be due to higher fibers content in moringa leaves and seeds powders Table (2). These results are in agreement with Ismael et al, (2016) and Mgbemena and Obodo (2016) they stated that moringa leaves and seeds powders are a great source of dietary fibers. Also, Abdel-Samie and Abdulla (2014) and Tessera et al, (2015) they reported that gradual increases in dietary fibers content parallel to the increase in substitution level of moringa leaves and seeds powders in cookies.…”

Section: Dietary Fibers Content Of Cookies Samplessupporting

confidence: 93%

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

Rabie

Ibrahim

Youssif

et al. 2020

Journal of Food and Dairy Sciences

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This study was aimed to produce of cookies enriched with moringa leaves powder (M LP), moringa seeds powder (MSP) and mixed of both of moringa leaves with seeds powders (M LP+M SP) at different concentrations (2.5, 5.0 and 7.5%), (2.5, 5.0 and 7.5%) and (2.5+2.5, 2.5+5.0 and 5.0+5.0 %), respectively. The effect of these substituted levels on chemical composition, physical and sensory characteristics of cookies was studied. The obtained results indicated that M LP was found to possess higher amount of protein, ash, crude fibers, dietary fibers and minerals, while M SP characterized by higher fat, protein, dietary fibers and minerals contents. Also, MLP and MSP contained a higher amount of essential and non-essential amino acids. Results also, showed that supplementation of MLP, M SP and mixed of M LP+MSP to processed cookies increased its content of protein, lipids, dietary fibers, essential and non-essential amino acids and minerals while carbohydrates content decreased compared to control cookies. As physical properties, M LP, M SP and mixed of M LP+M SP addition also caused gradually increased in weight of cookies values. While cookies volume and specific volume were gradually decreased by rising amount of substitution in compared to control sample. Also, the substituted of wheat flour (72% extraction rate) by MLP, MSP and mixed of M LP+M SP decreased the diameter and spread ratio of cookies while thickness increased. Generally, from this study it could be concluded that, the possibility of incorporating MLP, MSP and mixed of M LP+MSP in cookies up to (5.0, 5.0 and 2.5+5.0 %), respectively to improve the nutritional characteristics of cookies.

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Section: Dietary Fibers Content Of Cookies Samplessupporting

confidence: 93%

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

Rabie

Ibrahim

Youssif

et al. 2020

Journal of Food and Dairy Sciences

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“…After the contents of beakers dried, 5 mL of HCl was added to each beaker and was kept on the hot plate until the entire liquid content in the beakers evaporated. Then, 5 mL of de-ionized water was added to each beaker and the solutions were poured in sterile bottles and tested for the quantification of the metals (16,17). The concentrations of Fe, Mg, Zn, Cu, K and Na were read using the flame atomic spectrophotometer (AA-500-model).…”

Section: Determination Of Elemental Analysis Of Daucus Carota Aerial mentioning

confidence: 99%

Phytochemical, nutraceutical and antioxidant studies of the aerial parts of Daucus carota L. (Apiaceae)

Ayeni¹,

Abubakar²,

Ibrahim³

et al. 2018

J Herbmed Pharmacol

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This study confirms the requisite for continuous search of rich edible foods in achieving zero hunger among developing countries. It looked inward in alternative sources of sustenance through conversion of peels from fruits, vegetables and other values added products into production of essential oils, nutraceuticals, food additives and its prospect in boosting food security in developing countries with significant poverty indices.

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“…Nutrients values can be considered higher in comparison to other analysed in M. oleifera cultivated in different places. For example, in Nigeria potassium concentration in moringa leaves was 8.5 mg/g, while our moringa has 12.7 mg/g (higher by 50%) phosphorus shows 2.49 mg/g concentration in Nigeria and 4.23 mg/g in Tenerife (higher by 70%) [18]. M. oleifera grown in Jabalpur (India), showed 2.3 times less zinc and 42 times less iron in comparison to moringa plants cultivated in Tenerife [19].…”

Section: Mineral and Amino Acid Composition In M Oleifera Leavesmentioning

confidence: 63%

Phytochemical characterization of Moringa oleifera leaves

et al. 2021

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Summary Introduction: Moringa oleifera (moringa) is a fast-growing tree from north India and Himalayan foothills considered to be one of the most nutritious species. Especially it’s leaves contain proteins in a high concentration, all essential amino acids, nutrients like calcium, iron, potassium and cooper, vitamin A, E and group B, and also antioxidants and polyphenols. Many studies have demonstrated the medicinal properties of moringa leaves consumption thanks to its antioxidant, anti-inflammatory, prevention of diabetes or antitumor and anticancer properties. The amount and number of essential nutrients and phytochemical constituents may vary depending on the plant tissue and age and especially on the climatic and edaphological conditions. Methods: We pointed to demonstrate moringa plants grown on proper conditions display a better production of its desired compounds. In this work, the mineral, amino acids, antioxidant activity and various bioactive compounds were analysed in moringa leaves extract from plants grown on Tenerife Island under organic production and similar climatic and edaphological conditions as the place of origin. Results: Our results revealed a high concentration of several nutrients as calcium, potassium and iron, as comparison to other moringa plants; β-carotene (pro-vitamin A), ascorbate (vitamin C) and glutathione, whose function is mainly antioxidant; chlorogenic acid with anticancer function; quercetin with antioxidant, anticancer and antidiabetic functions, among others; glucomoringin-isothiocyanate with anti-micro-biological and neuroprotective function. Conclusion: The results obtained in this study placed on Tenerife Island as one of the best suitable places for moringa good quality production and highlight the potential use of moringa novel food for humans and as a biostimulant for plants.

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Comparative analysis of proximate and mineral composition of Moringa oleifera root, leave and seed obtained in Okigwe Imo State, Nigeria

Cited by 9 publications

References 0 publications

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

Phytochemical, nutraceutical and antioxidant studies of the aerial parts of Daucus carota L. (Apiaceae)

Phytochemical characterization of Moringa oleifera leaves

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