Improving Nutritional Value of Butter Milk by Blending with Dry Leaves of Moringa oleifera

2012 ◽  
Vol 11 (9) ◽  
pp. 812-816 ◽  
Author(s):  
Muhammad Nadeem ◽  
Arshad Javid ◽  
Muhammad Abdullah ◽  
Atta Muhammad Arif ◽  
Tariq Mahmood
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Butter Milk

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

scholarly journals Impact of Dietary Supplementation with Moringa oleifera Leaves on Performance, Meat Characteristics, Oxidative Stability, and Fatty Acid Profile in Growing Rabbits

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 248
Author(s):  
Shaimaa Selim ◽  
Mahmoud F. Seleiman ◽  
Mohamed M. Hassan ◽  
Ahmed A. Saleh ◽  
Mohamed A. Mousa
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Live Weight ◽  
Dietary Supplementation ◽  
Serum Levels ◽  
Relative Content ◽  
Daily Weight Gain ◽  
Control Group ◽  
Moringa Oleifera Leaves

Moringa oleifera leaves (MOL) have gained great interest as a non-traditional feed ingredient due to their unique nutritional value. Therefore, the objective of the current study was to evaluate the effects of graded dietary supplementation levels with MOL on performance, carcass characteristics, antioxidant capacity, blood biochemical constituents, meat quality, and fatty acids profile of growing rabbits. A total of 120 weaned New Zealand white rabbits (6 weeks old) were randomly allotted into 4 dietary groups with 5 replicates each (n = 6), which were fed for 42 days with a basal diet as control or 3 experimental diets supplemented with 5, 10, or 15 g/kg MOL. The results showed that, compared to the control group, the dietary inclusion of MOL at a level of 10 and 15 g/kg DM linearly increased (p < 0.01) final live weight (2403.3 and 2498.2 vs. 2166.6) and average daily weight gain (36.5 and 35.51 g/d vs. 28.72 g/d), and enhanced feed conversion ratio (2.49 and 2.50 vs. 3.14). The dietary supplementation with MOL linearly increased dressing out percentage, spleen index, intestinal length, and decreased abdominal fat index (p < 0.01). Greater serum levels of total protein and globulin, but lower alanine aminotransferase and aspartate aminotransferase were observed in the MOL-fed rabbits (p < 0.01). Serum levels of total triglycerides, cholesterol, and low-density lipoprotein (p < 0.05) were decreased linearly and quadratically in the MOL groups compared with the control. Glutathione peroxidase activity increased (p < 0.01), whereas malondialdehyde decreased (p < 0.01) linearly and quadratically in both serum and meat, in response to dietary MOL supplementation. Dietary MOL supplementation increased the meat crude protein content but lowered the relative content of ether extract in the meat (p < 0.05). The relative content of the meat n-3 PUFA was increased by about 33.71%, 29.46%, and 24.36% for the MOL0.5%, MOL1%, and MOL1.5% groups compared to control. In conclusion, MOL could be used at a level of 1.5g/kg of the growing rabbits’ diets with beneficial impacts on performance, antioxidant capacity, and the nutritional value of the meat.

scholarly journals MEDICINAL USES AND EFFECT OF DIFFERENT PROCESSING TECHNIQUES (BLANCHING AND DRYING) OF DRUMSTICK LEAVES (MORINGA OLEIFERA)

2020 ◽  
pp. 1-3
Author(s):  
Tirna Purkait ◽  
Nandini Dutta
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Antimicrobial Properties ◽  
Medicinal Uses ◽  
Rare Combination ◽  
The Family ◽  
Plant Grown ◽  
Medicinal Properties ◽  
Processing Techniques ◽  
The Tropics

Moringa oleifera, popularly known as Drumstick, is a highly valued plant grown in the tropics and subtropics and one of the vegetables of the Brassica order and belongs to the family Moringaceae. It shows impressive medicinal properties and have great nutritional value. The leaves are rich in vitamins, minerals and have other essential phytochemicals which shows positive physiological benifits. Moringa plant provides a rich and rare combination of zeatin, quercetin, kaempferol and many other phytochemicals. Extracts from the leaves are used to treat malnutrition. It contains antioxidant and shows anticancer, anti-inflammatory, antidiabetic and antimicrobial properties. Scientific studies have given insight about usage of Moringa oleifera as a fortifying agent in foods as a cure of diabetes and cancer. Researches on efficacy of various processing techniques like drying, dehydration, blanching etc. are done to check the efficacy of the process and to check the loss of nutrients during processing.

scholarly journals Enhancement of the Nutritional Value of Whey Drink by Supplementing with Leaves of Moringa oleifera

2013 ◽  
Vol 56 (3) ◽  
pp. 137-141
Author(s):  
Muhammad Nadeem ◽  
Imtiaz Hussain ◽  
Muhammad Abdullah ◽  
Fazal Rehman
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera

scholarly journals Evaluation of nutrient and antioxidant activity on steam blanching of Moringa oleifera leaves

2021 ◽  
Vol 306 ◽  
pp. 04016
Author(s):  
Ryzal Satria Aditama ◽  
Heri Ahmad Sukria ◽  
Rita Mutia
Keyword(s):  
Antioxidant Activity ◽  
Product Quality ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Total Flavonoid ◽  
Nutritional Content ◽  
Post Harvest ◽  
Moringa Oleifera Leaves

Moringa oleifera is a plant that has high nutritional content. Post-harvest treatment take effect in improving product quality. This study was carried out to evaluate nutrient and antioxidant activity of steam blanched moringa oleifera leaves. Sample of moringa oleifera were prepared where the temperature 80°C in ±5 minutes for the steam blanched. The fresh M. oleifera and steam blanched M. oleifera leaves dried at 60°C were analyzed for their proximate, mineral, total phenol, total flavonoid, and antioxidant activity contents. The analysis revealed that steam blanched leaves contained more dry matter, crude protein, crude fat, phenolic total, and flavonoid than unblanched leaves. Therefore, its less fibre and mineral. This study showed steam blanching can serve as alternative post-harvest treatment to increase nutritional value of moringa oleifera leaves.

scholarly journals Moringa oleifera Lam.: A Biofunctional Edible Plant from India, Phytochemistry and Medicinal Properties

2019 ◽  
Vol 8 (1) ◽  
pp. 10 ◽  
Author(s):  
V. N. Pandey ◽  
Vandana Chauhan ◽  
V. S. Pandey ◽  
P. P. Upadhyaya ◽  
Olga R. Kopp
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Industrial Applications ◽  
Edible Plant ◽  
Medicinal Value ◽  
Form Part ◽  
Medicinal Properties ◽  
Common Illnesses ◽  
Almost All ◽  
Moringa Oleifera Lam

Moringa oleifera is a versatile horticulture tree with important medicinal, nutritional and industrial applications, widely distributed and used in India. The Moringa tree originated in India and was introduced to Africa from India and other countries as a health supplement. Almost all parts of the plant have shown nutritional value and are used in India for a variety of food preparations. In India, M. oleifera leaves are available in powder to treat mild malnourishment in children. About all parts like leaves, seeds and pods are used as vegetables. Phytochemicals such as flavonoids, tannins, triterpenoids, saponins, flavonoids, anthraquinones, alkaloids and others, are responsible for the medicinal value of this plant. This species is rich in protein, fatty acids, vitamins and minerals that form part of its quality as superfood. It has been reported to have strong antimicrobial, antioxidant, anti-inflammatory, hepatoprotective, diuretic, anthelminthic and antiurolithiatic properties, among others. People in India use this species to treat common illnesses because of its availability and easy preparation. This review provides information on the significant potential of&nbsp;Moringa&nbsp;and its nutritional, medicinal, pharmaceutical and industrial values.

scholarly journals Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Namrata Soni ◽  
Shiv Kumar
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Cooking Quality ◽  
Quality Analysis ◽  
Dependent Manner ◽  
Bioactive Components ◽  
Severe Problem ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Immune Booster

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections. Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.

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