Nutritional evaluation of Moringa leaves and seeds flour and quality characteristics of fortified biscuits.

Al-Moalem, Maalem H.

doi:10.21608/jsas.2022.143903.1359

Cited by 1 publication

(1 citation statement)

References 15 publications

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“…This implies that seed cakes extracted with ethanol, methanol, and hexane has an ash and crude protein content comparable to Moringa seed flour, presenting itself as a potential substitute. Additionally, Moringa seed cake can replace wheat flour in bakery products with a high protein content (>27.03%) [25] [26]. In studies [16][27] [28], Moringa seed cake's ash content (5.2%-8.4%) meets requirements for fishery feed, lamb feed, and calve feed, adhering to Indonesian standards (SNI, 8173.2:2015) for chicken feed.…”

Section: Proximate Analysismentioning

confidence: 99%

Assessing solvent impact on Moringa oleifera seed cake nutrition: towards sustainable food and feed production

Hayuningtyas,

Al Hafidl,

Qoyimmah

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Moringa oleifera seed cake, a byproduct of oil extraction, represents a valuable resource for animal and human nutrition. However, solvent selection during extraction significantly influences the cake’s composition. This study aims to evaluates Moringa seed cakes extracted with ethanol, methanol, and hexane, employing proximate analysis, metal content assessment, and microbial testing. The drying process involved hexane seed cake at 55°C, and ethanol and methanol cakes at 70°C for one hour. Proximate analysis indicates that all seed cakes surpass quality standards (SNI, 3571-2009) for ash and crude protein. Hexane seed cake, distinguished by the highest ash (6.4972%) and crude protein (42.1169%), is identified as suitable for bakery and snacks, featuring optimal calcium (0.9697%) and minimal crude fiber (1.9386%), aligning with chicken feed standards (SNI, 8173.2:2015). Methanol seed cake, rich in crude fat (15.7618%) and calories (6549.89 Kcal/Kg), proves suitable for fishery feed. Ethanol seed cake, abundant in crude fiber (30.0319%), is advantageous for calf feed and serves as a foundational ingredient in bakery and snacks. Metal content and microbial contamination adhere to Indonesian standards (SNI, 3751-2009) and (SNI, 3148.2:2009), solidifying Moringa seed cake as a viable alternative across diverse applications.

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Section: Proximate Analysismentioning

confidence: 99%

Assessing solvent impact on Moringa oleifera seed cake nutrition: towards sustainable food and feed production

Hayuningtyas,

Al Hafidl,

Qoyimmah

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

Nutritional evaluation of Moringa leaves and seeds flour and quality characteristics of fortified biscuits.

Abstract: HE AIM of this work to study influence of addition of Moringa Oleifera leaves or seeds on eht nutritional value, chemical composition, and sensorial properties of biscuits suitable for all customers.

Cited by 1 publication

References 15 publications

Assessing solvent impact on Moringa oleifera seed cake nutrition: towards sustainable food and feed production

Assessing solvent impact on Moringa oleifera seed cake nutrition: towards sustainable food and feed production

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