Nutritional and functional properties of Moringa oleifera
Findings indicate that M. oleifera leaves are rich in vital phytonutrients, suggesting a promising balance of food ingredients for human and animal diets.
Abstract
This study was carried out to evaluate the nutrient composition and functional properties of dried <i>Moringa oleifera</i> leaves collected from two different ecological zones in Bangladesh, Joypurhat and Mymensingh. The proximate analysis revealed that <i>M. oleifera</i> 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 <i>M. oleifera</i> 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 <i>M. oleifera</i> leaves are rich in vital phytonutrients, suggesting a promising balance of food ingredients for human and animal diets.