WASTE MORINGA OLEIFERA GUM AS A MULTIFUNCTIONAL ADDITIVE FOR UNFILLED SBR COMPOUND

ABSTRACT A natural waste (gum) of the drumstick tree, Moringa oleifera, was used for the first time as a sustainable multifunctional additive in an SBR compound. Improved cure rate with lower optimum cure time was obtained by using the gum as an accelerator activator. Tack strength of the M. oleifera gum–SBR compound was superior to both the control and the compound containing commercial phenol–formaldehyde resin at 5 parts per hundred of rubber loading. At different loadings, the gum acted as a plasticizer for the rubber and augmented processing by reducing the viscosity of the compound. The glass transition temperature of the compounds decreased by 2 °C compared with the pristine SBR. Moringa oleifera gum at any loading reduced the die swell of SBR. This study has relevance because the rubber industry is looking for feasible sustainable additives as alternatives to existing petroleum-based compounding ingredients.

Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Moringa oleifera Lam.)

The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida utilis and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. The results showed that fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced.

In vitro induction and characterisation of tetraploid drumstick tree (Moringa oleifera Lam.)

Artificial induction of polyploidy is widely used in breeding programmes to improve the agronomic traits. The drumstick tree (Moringa oleifera Lam.) has a range of potential commercial uses, as the vegetative organs have high nutritional, medicinal, and feed values. In the present study, in vitro tetraploidisation in drumstick tree was performed by treating leaf segments with colchicine and subsequently verifying the ploidy levels. For polyploidisation, explant survival and regeneration rates were affected more by exposure time than by colchicine concentration, and the highest polyploidisation efficiency was observed at 500 mg/L colchicine for 3 days, which yielded 21% tetraploids. The morphological characteristics and contents of seven fodder-related nutrients (crude protein, ether extract, ash, acid detergent fibre, neutral detergent fibre, calcium, and phosphorus) in the leaves and shoots were compared between tetraploid and diploid drumstick trees. The resulting tetraploids showed significantly enhanced leaf and stomatal size. In addition, the contents of seven fodder-related nutrients were higher, although to varying degrees, in tetraploids than in diploids. The results indicated that the tetraploid produced in this study exhibited superior agronomical traits and improved biomass yield than diploids, and may represent excellent raw materials for fodder to enhance biomass and nutrition.

Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of The Drumstick Tree (Moringa Oleifera Lam.)

Background: The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida albicans and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. Results: Solid-state fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced. Conclusions: The results suggested that the feed quality of drumstick leaves was greatly improved by solid-state fermentation.