Nutritional and functional properties of Moringa oleifera
2020
Salma Sultana
This study was carried out to evaluate the nutrient composition and functional properties of dried Moringa oleifera leaves collected from two different ecological zones in Bangladesh, Joypurhat and Mymensingh. The proximate analysis revealed that M. oleifera leaves were rich in protein content, ranging from (22.99–29.36%), and low in fat, from (4.03–9.51%), fiber, from (6.00–9.60%), and ash, from (8.05–10.38%). The vitamin C content of fresh M. oleifera leaves ranged from (187.96–278.50 mg/100 g), Ca ranged from (1.322–2.645%), P ranged from (0.152–0.304 g/100 g), and K ranged from (1.317–2.025 g/100 g). The functional properties included WAC (158.00–415.00%), FC (28.30–117.65 mL/l) and FS (333.33–1000 mL/l). Together, these findings indicate that M. oleifera leaves are rich in vital phytonutrients, suggesting a promising balance of food ingredients for human and animal diets.
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