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Article
Publication date: 28 May 2020

Navnidhi Chhikara, Amolakdeep Kaur, Sandeep Mann, M.K. Garg, Sajad Ahmad Sofi and Anil Panghal

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown…

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Abstract

Purpose

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties.

Design/methodology/approach

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication.

Findings

The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations.

Originality/value

This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 26 October 2018

Laurene Boateng, Eunice Nortey, Agartha N. Ohemeng, Matilda Asante and Matilda Steiner-Asiedu

Inadequacies in several micronutrients in complementary foods, notably iron, zinc, calcium, vitamin A, vitamin B6 and riboflavin have been reported. Moringa oleifera leaf powder…

Abstract

Purpose

Inadequacies in several micronutrients in complementary foods, notably iron, zinc, calcium, vitamin A, vitamin B6 and riboflavin have been reported. Moringa oleifera leaf powder (MLP), prepared from dried moringa leaves is nutrient-rich and has been explored for the treatment of micronutrient deficiencies among children in developing countries. This increasing interest in the use of moringa oleifera leaves to improve complementary foods notwithstanding, the unique sensory characteristics of the leaf powder potentially holds implications for the acceptability of local diets that are fortified with it. The purpose of this paper is to investigate the levels of MLP fortification that are most acceptable for feeding infants and young children.

Design/methodology/approach

The authors performed a review of the literature, with the aim of investigating the sensory attributes and acceptable levels of fortification of complementary food blends fortified with different levels of MLP.

Findings

The minimum amount of MLP to be added to a complementary food blend to observe significant improvements in its nutritional value was estimated to be about 10 per cent. However, at this 10 per cent fortification level also, sensory attributes of the products begin to become less desirable.

Practical implications

For the success of nutrition interventions that involve the use of MLP to improve the nutritional quality of complementary foods, there is a need to consider the acceptability of the sensory attributes of the formulated blends in the target group. Safety of MLP as an ingredient in infant foods must also be investigated.

Originality/value

The authors of this paper make recommendations for the use of MLP to fortify complementary foods to ensure its success as a food fortificant in nutrition interventions. The researchers are not aware of any published study that focuses on this subject.

Details

Nutrition & Food Science, vol. 49 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 May 2015

Tarun Pal Singh, Parminder Singh and Pavan Kumar

The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the…

Abstract

Purpose

The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the development of functional food products. This plant additive has attracted interest as one of the prominent candidates for the purpose of improving processing, quality and the safety of various livestock foods such as meat, milk, fish and their products. The search of natural food additives for the processing and preservation of high-quality, ready-to-eat products has notably increased due to the adverse effects of chemical additives on human health.

Design/methodology/approach

Traditionally, Moringa is a pan-tropical plant species, which is well-known for its nutritional and medicinal properties in human nutrition. Its leaves, seeds, flowers, pods (fruit), bark and roots are extremely valuable sources of nutrition for people of all ages. Moringa is nowadays also considered as an important source of nutraceuticals which may find wide application in the food industry. These nutraceuticals have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and it may ultimately influence health.

Findings

Several additives that are released in vitro or in vivo from various parts of Moringa have been attributed to different health effects, including antimicrobial properties, antioxidant activities, anti-tumour, anti-inflammatory, anti-ulcer, anti-atherosclerotic, anti-convulsant activities and there is enhancement of nutritional and organoleptic attributes of various livestock foods. Extensive research has been undertaken to identify and characterize these additives as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health.

Originality/value

This paper focuses on the properties, utilization and scope of Moringa Oleifera in livestock products, all of which indicate that its effective utilization is the need of the hour.

Details

Nutrition & Food Science, vol. 45 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 November 2015

Babatunde Sunday Ogunsina, Motunrayo Funke Olumakaiye, Chiemela Eyinnaya Chinma and Opeyemi Paul Akomolafe

This paper aims to investigate the effect of hydrothermal treatment by conventional, microwave and pressure cooking on the cooking properties, proximate composition and…

Abstract

Purpose

This paper aims to investigate the effect of hydrothermal treatment by conventional, microwave and pressure cooking on the cooking properties, proximate composition and organoleptic characteristics of dehulled Moringa oleifera seeds.

Design/methodology/approach

Samples of Moringa oleifera seeds were subjected to cooking for the minimum time by each of the methods under study. Cooking properties, proximate composition and organoleptic characteristics were determined following standard analytical procedures.

Findings

The results showed that the average cooking time were 25, 30 and 40 mins for conventionally, pressure- and microwave-cooked moringa kernels, respectively. There was no significant difference in cooking weight, moisture absorbed and water uptake ratio of conventionally and pressure-cooked samples. The protein content of moringa kernel reduced from 41.9 for raw kernels to 40.2, 41.2 and 36.9 per cent for conventionally, pressure- and microwave-cooked samples, respectively. Pressure and microwave cooking indicated 40.1 and 39.3 g/100g of crude fat, whereas raw kernels indicated 37.1 g/100g. Conventionally and pressure-cooked kernels had lower fibre content than the raw kernels, but there was no significant difference in the ash contents of the samples. Cooking influenced the proximate composition and colour of moringa kernels. Microwave cooking indicated higher values of cookability than other cooking methods considered in this study, but no significant difference was observed in the organoleptic characteristics of moringa kernels due to the cooking methods.

Practical implications

Given the high protein and vital nutrients content which are seldom found in daily diets, moringa kernels may be considered by processors of edible nuts and kernels for food-based applications such as cooked, roasted, mixed or spiced kernels.

Originality/value

This work is perhaps the first to document moringa seeds processing by hydrothermal treatment.

Details

Nutrition & Food Science, vol. 45 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Open Access
Article
Publication date: 10 January 2023

Danladi Chiroma Husaini, Orish Ebere Orisakwe, David Ditaba Mphuthi, Sani Maaji Garba, Cecilia Nwadiuto Obasi and Innocent Ejiofor Nwachukwu

This review aims to provide synoptic documentation on acclaimed anecdotal plant-based remedies used by Latin America and the Caribbean (LAC) communities to manage COVID-19. The…

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Abstract

Purpose

This review aims to provide synoptic documentation on acclaimed anecdotal plant-based remedies used by Latin America and the Caribbean (LAC) communities to manage COVID-19. The theoretical approaches that form the basis for using the anecdotally claimed phytotherapies were reviewed against current scientific evidence.

Design/methodology/approach

In this paper plant-based remedies for managing COVID-19 were searched on social and print media to identify testimonies of people from different communities in LAC countries. Information was extracted, evaluated and reviewed against current scientific evidence based on a literature search from databases such as Journal Storage (JSTOR), Excerpta Medica Database (EMBASE), SpringerLink, Scopus, ScienceDirect, PubMed, Google Scholar and Medline to explore the scientific basis for anecdotal claims.

Findings

A total of 23 medicinal plants belonging to 15 families were identified as phytotherapies used in managing COVID-19 in LAC communities.

Originality/value

The plant-based remedies contained valuable phytochemicals scientifically reported for their anti-inflammatory, antiviral, antioxidant and anticancer effects. Anecdotal information helps researchers investigate disease patterns, management and new drug discoveries. The identified acclaimed plant-based remedies are potential candidates for pharmacological evaluations for possible drug discovery for future pandemics.

Details

Arab Gulf Journal of Scientific Research, vol. 41 no. 4
Type: Research Article
ISSN: 1985-9899

Keywords

Article
Publication date: 10 August 2020

Renata D. Paz, Andrea C. Landázuri and María Gabriela Vernaza

The purpose of this paper was to promote the use of residual moringa seed powder (RMSP) for the enhancement of cereal-based products. RMSP is usually discarded after seed-oil…

Abstract

Purpose

The purpose of this paper was to promote the use of residual moringa seed powder (RMSP) for the enhancement of cereal-based products. RMSP is usually discarded after seed-oil extraction. This work also promotes zero-waste and rheological approaches.

Design/methodology/approach

In search of novel and sustainable food products with high nutritional value, cold-pressed Moringa oleifera Lam. seeds residue (RMSP) was used for incorporation in muffin formulations. Wheat flour was partially substituted (0%, 1%, 3%, 5%, 7% and 9%) by RMSP. Sodium (Na), calcium (Ca) and iron (Fe) contents were quantified through atomic absorption spectrometry; protein, through the Kjeldahl method followed by AACC Method 46–13.01; and, fat content, by a modified version of AACC Method 30–25.01a. Analysis of variance (ANOVA) and Tukey tests were performed to determine significant differences between formulations at 95% reliability using Minitab® software. Furthermore, simple viscosity studies of the dough mixture were carried in a Brookfield DV-III Ultra Rheometer; Matlab® curve-fitting tool was used for obtaining the best non-Newtonian equation that modeled experimental data. Subsequently, computational fluid dynamics (CFD) simulations of non-Newtonian fluids along a segmented pipe were carried out in Comsol Multiphysics® software to depict the importance of modeling non-Newtoning fluids for downstream processes.

Findings

RMSP significantly (p < 0.0001) increased protein and Fe content for the 7% and 9% formulations; it dramatically changed Na and Ca content in all formulations, while fat remained constant.

Social implications

The development of this type of product is an opportunity for communities that grow and harvest moringa as well as for food industries which can take advantage of moringa by-products for several subsequent processing.

Originality/value

For the first time, it was found that dough formulations with RMSP presented a pseudo-plastic and thixotropic behavior. In addition, the use of lignocellulosic by-products such as RMSP incorporates an added value to food products. In this case, it was demonstrated that moringa seed residue enhanced nutritional value to muffins and provided coagulant/flocculant action, which is essential during dough preparation.

Details

Nutrition & Food Science , vol. 51 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 January 2021

Carrie Waterman, Austin Peterson, Celina Schelle, Steven A. Vosti and Stepha McMullin

Moringa (Moringa oleifera) is a highly nutritious, fast-growing crop that has emerged in Western markets as a “superfood” and as a “smart crop” for income generation potential…

Abstract

Purpose

Moringa (Moringa oleifera) is a highly nutritious, fast-growing crop that has emerged in Western markets as a “superfood” and as a “smart crop” for income generation potential among small-scale farmers. As such, moringa has been widely promoted by agricultural development practitioners in low-income countries and by emerging businesses aimed at achieving nutritional and social impact. However, the intrinsic nutritional and agronomic strengths of moringa are not enough to warrant its widespread promotion without first evaluating its economic potential to farmers.

Design/methodology/approach

A Land Use System (LUS) analysis modeling tool was employed to test the economic performance of two sets of moringa production practices in Kenya. Data were collected during in-depth interviews and field visits with farmers in Meru that supply a local market, and in Shimba Hills that supply an organic export market.

Findings

Results suggest that current production practices over an 12-years assessment period generate a Net Present Value (NPV) of US$8,049 [ha-1] in Meru and a negative NPV of US$697 [ha-1] in Shimba Hills; with average daily returns to family labor of these two production systems of roughly 1.6 times and 0.13 times the prevailing local wage rate, respectively. These differences were attributed to a higher farmgate prices and greater yields in Meru. The analysis tool was then used to predict the effects of changes in farming practices, e.g. if farmers in Meru switched to intensive bed cultivation NPV is estimated to increase by ∼650%.

Research limitations/implications

This study demonstrates the importance of examining the economic performance of agricultural production systems intended to increase the benefits to small-scale farmers.

Originality/value

Our study is the first to assess moringa's economic performance within two production systems in Kenya – a local farmers' cooperative in Meru, and a group of farmers contracted by an export company.

Details

Journal of Agribusiness in Developing and Emerging Economies, vol. 11 no. 5
Type: Research Article
ISSN: 2044-0839

Keywords

Article
Publication date: 18 July 2019

Arun Kumar Verma, Vincentraju Rajkumar, M. Suman Kumar and Shiv Kumar Jayant

This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.

Abstract

Purpose

This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.

Design/methodology/approach

Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control.

Findings

The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count.

Research limitations/implications

DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability.

Originality/value

Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.

Details

Nutrition & Food Science , vol. 50 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 8 August 2020

Nurul Fatin Syazleen Mohamad Shariff, Thangam Singgampalam, Chean Hui Ng and Chin Siang Kue

Moringa oleifera (MO) is a herbal remedy that is rich in essential amino acids and phytochemicals in the leaves, seeds and pods. It is becoming a famous food in various ethnic…

Abstract

Purpose

Moringa oleifera (MO) is a herbal remedy that is rich in essential amino acids and phytochemicals in the leaves, seeds and pods. It is becoming a famous food in various ethnic groups, and the consumption is increasing worldwide. However, there is no safety profile of the hydroalcoholic MO leaf extracts, or documented teratogenicity aspect. This study was sought to compare the antioxidant activity and the teratogenicity of hydroalcoholic MO leaf extracts in the zebrafish embryo.

Design/methodology/approach

MO leaves were extracted with aqueous alcohols (ethanol or methanol: water, 80:20 v/v) using the Soxhlet method. The antioxidant capacity was determined using DPPH assay. The concentrations of extracts ranging from 3 to 1,000 µg/mL were used to examine the toxicity and teratogenicity on the zebrafish embryo.

Findings

Both hydroalcoholic MO leaf extracts were positive for alkaloids, terpenoids, steroids, tannins, flavonoids, phenols, coumarins, quinones and glycosides, except saponins only absent in aqueous methanol extract. The antioxidant capacity based on lC50, was 15.92 ± 3.62 mg/mL for aqueous methanolic and 25.28 ± 2.89 mg/mL for aqueous ethanolic extract. For acute toxicity, the aqueous methanolic extract has lower LC50 (163.87 ± 12.88 µg/mL) compared to aqueous ethanolic extract (337.48 ± 30.04 µg/mL). The embryo treated with aqueous methanolic extract showed phenotypic defect but not on the aqueous ethanolic extract.

Originality/value

This study suggests that aqueous methanol of MO leaves extract has better antioxidant capacity compared to ethanol, and ethanolic leaf extract is safer (higher LC50 and no teratogenicity) than methanolic extract.

Details

British Food Journal, vol. 122 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 17 December 2018

Khavhatondwi Rinah Netshiheni, Mpho Edward Mashau and Afam Israel Obiefuna Jideani

White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of…

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Abstract

Purpose

White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge.

Design/methodology/approach

Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23.

Findings

Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP.

Originality/value

This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

Details

Nutrition & Food Science, vol. 49 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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