Effect of Different Processing Methods on Nutritional Content of Moringa Oleifera

Moringa is used for human and animal consumption due to its high content of proteins, vitamins and minerals. The present study analyzed and evaluated the effectiveness of Azospirillum spp. over the nutritional content of moringa (Moringa oleifera Lam.) under nursery conditions. The experimental design consisted of four treatments with six repetitions in complete blocks at random, which consisted of the inoculation at 0.5, 1 and 1.5 mL of suspension with 9.8 × 105 CFU mL-1 of Azospirillum spp. The study variables: biomass, protein, macro (P, K. Ca and Mg) and micronutriments (Na, Fe, Cu and Mn) in leaves and stems were determined 70 days after sowing. The analysis of variance showed signif icant statistical differences between treatments only for the variables: potassium content in leaves and calcium content, iron and sodium in stem. According to the comparison of means (P ≤ 0.05) the best treatments were those that received 0.5 and 1 mL of suspension. The inoculation of Azospirillum, failed to increase the dry weight and protein contents; however, the highest values (30.2% crude protein) were associated with its application. The absence of significant effects in the other variables evaluated is associated with inoculum concentration, however, higher values are shown in the nutrient contents in relation to results reported in other research.

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PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BISKUIT MOCAF (Modified Cassava Flour)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.2.52 ◽

2017 ◽

Vol 6 (2) ◽

pp. 52-58

Author(s):

Gelora Helena Augustyn ◽

Helen Cynthia Dewi Tuhumury ◽

Matheos Dahoklory

Keyword(s):

Vitamin C ◽

Moringa Oleifera ◽

Chemical Properties ◽

Nutritional Content ◽

Single Factor ◽

Organoleptic Properties ◽

Cassava Flour ◽

Randomized Experimental Design ◽

Carbohydrate Contents ◽

And Chemical Properties

The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1 (0:100), P2 (3:100), P3 (6:100) dan P4 (9:100). Result showed that nutritional content of moringa leaf flour on moisture, protein, vitamin C and carbohydrate contents were 9.57%, 26.02%, 1.2% and 51.91% respectively. Mocaf biscuit made of P2 (3:100) was found to be the best product with the moisture, ash, fat, protein, vitamin C, and carbohydrate content of 2.74%, 1.41%, 2.20%, 11.15%, 10.12%, 0.25% and 72.12% subsequently. The biscuit made with this P2 result in organoleptic properties that were mostly prefered by panelists on colour (3.20), aroma (3.22), texture (3.32), taste (3.20) and overall (3.41). Keywords: biscuit, mocaf, moringa leaf flour ABSTRAK Penelitian bertujuan untuk menganalisa pengaruh penambahan tepung daun kelor terhadap karakteristik organoleptic dan kimia biskuit mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktor Tunggal dengan 1 taraf perlakuan penambahan tepung daun kelor (P) dan tepung mocaf dengan tiga kali ulangan. Taraf perlakuan dalam penelitian yaitu: P1 (0:100), P2 (3:100), P3 (6:100), dan P4(9:100). Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9,57% kadar air, 7,85% kadar abu, 4,03% kadar serat, 2,52% kadar lemak, 26,02% kadar protein, 1,92% kadar vitamin C dan 51,91% kadar karbohidrat, sedangkan biskuit mocaf dengan perlakuan P2 (3:100) memiliki 2,74% kadar air, 1,41% kadar abu, 2,20% kadar serat, 11,52% kadar lemak, 10,12% kadar protein, 0,25% kadar vitamin C, dan 72,38%. Hasil uji organoleptik, panelis menyukai biskuit mocaf untuk tingkat kesukaan terhadap warna 3,20 (suka), aroma 3,22 (suka), tekstur 3,32 (suka), rasa 3,20 (suka), dan overall 3,41 (suka). Kata kunci: biskuit, mocaf, tepung daun kelor

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

E3S Web of Conferences ◽

10.1051/e3sconf/202130604016 ◽

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.

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Effects of the Addition of Moringa oleifera Leaf Meal to a Ration Containing Rice Hull Supplemented with Starpig on the Production Performance and Nutritional Content of Eggs of Bali Duck

International Journal of Poultry Science ◽

10.3923/ijps.2020.97.101 ◽

2020 ◽

Vol 19 (2) ◽

pp. 97-101

Author(s):

Anak Agung Ayu Sri Trisnadewi ◽

Ida Bagus Gaga Partama ◽

Tjokorda Gede Belawa Yadnya

Keyword(s):

Moringa Oleifera ◽

Production Performance ◽

Rice Hull ◽

Nutritional Content ◽

Leaf Meal

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Determination of Total Phenolic Levels in Ethanol Extract of Moringa (Moringa oleifera L.) Leaves based on Differences in Growing Sites

Journal of Food and Pharmaceutical Sciences ◽

10.22146/jfps.1337 ◽

2021 ◽

pp. 403-411

Author(s):

Any Guntarti ◽

Nining Sugihartini ◽

Siti Athiyah Umaiyah ◽

Nina Salamah

Keyword(s):

Phenolic Compounds ◽

Gallic Acid ◽

Total Phenolic Content ◽

Moringa Oleifera ◽

Phenolic Content ◽

Ethanol Extract ◽

Total Phenolic ◽

Nutritional Content ◽

Method Analysis

Moringa oleifera L. have good nutritional content including phenolic compounds which can be used as antioxidants and can grow in lowlands and highlands. The purpose of this study was to determine the total phenolic content of the ethanol extract of M. oleifera leaves with variations in the area of collection. The 50% ethanol extract was obtained from the simplicia of M. oleifera leaves by using the maceration method. Analysis of total phenolic content in the extract was carried out using a spectrophotometer instrument with the addition of reagent Folin-Ciocalteu and gallic acid as standard. The results of total phenolic content in Sleman, Wonosari, and Wonosobo areas were (127.87 ± 2.71) mg GAE / g extract, (99.40 ± 2.68) mg GAE / g extract, and (142 , 92 ± 1.81) mg GAE / g extract. The highest phenolic content in the ethanol extract of moringa leaves was found in Wonosobo areas.

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Induction of autotetraploid Moringa plant (Moringa oleifera) using oryzalin

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d210920 ◽

2020 ◽

Vol 21 (9) ◽

Author(s):

Ridwan Ridwan ◽

Witjaksono Witjaksono

Keyword(s):

Moringa Oleifera ◽

Morphological Characteristics ◽

Calcium Content ◽

Nutritional Content ◽

Health Food ◽

Induction Method ◽

Food Ingredient ◽

Stomata Size ◽

Germinating Seeds ◽

Moringa Oleifera Lam

Abstract. Ridwan, Witjaksono. 2020. Induction of autotetraploid Moringa plant (Moringa oleifera) using oryzalin. Biodiversitas 21: 4086-4093. Moringa (Moringa oleifera Lam.) is a plant with high nutritional content and has been widely used as a vegetable and health food ingredient, but its utilization and productivity have not been optimal. Increasing plant productivity can be done by increasing biomass which can be obtained through increasing plant ploidy. This study aims at obtaining tetraploid Moringa by induction using oryzalin compound. Moringa germinating seeds were soaked in oryzalin water solutions for 1, 3, and 5 days with concentrations of 0 µM (control), 15 µM, 30 µM, 60 µM, and 120 µM with 10 seeds for each treatment. We have recovered two tetraploid Moringa plants and two chimeric plants of diploid and tetraploid genomes. Immersing germinating seeds for 1 day in 15 or 60 µM oryzalin concentration effectively induced autopolyploid in Moringa. Tetraploid plants exhibit typical morphological characteristics of a tetraploid, such as low stomata density, larger stomata size, and larger leaflet size compared to the diploid counterpart. The induced tetraploid plants have significantly increased protein, fat, and calcium content compared to the diploid counterpart emphasizing their values as functional food. This polyploidy induction method can be used to produce Moringa tetraploid lines from various accessions in the attempts of developing and selecting high yielding tetraploid Moringa cultivars.

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Morphology, pod yield and nutritional quality of two cultivars of Moringa (Moringa oleifera) in Bangladesh

Indian Journal of Science and Technology ◽

10.17485/ijst/v13i36.1083 ◽

2020 ◽

Vol 13 (37) ◽

pp. 3893-3903

Author(s):

M Ashraful Islam ◽

Keyword(s):

Moringa Oleifera ◽

Morphological Characteristics ◽

Nutritional Content ◽

Average Yield ◽

Local Varieties ◽

Nutritional Security ◽

Qualitative And Quantitative ◽

Pod Yield ◽

Ecological Regions

Background/Objectives: Moringa (Moringa oleifera) is a multi-purpose tree with valuable nutritional density found in the leaves and pods. Both seasonal and year-round cultivars are available and consumed in Bangladesh. This study evaluated the qualitative and quantitative morphological characteristics and nutritional content in leaves and pods of moringa cultivars from two major ecological locations in Bangladesh. Methodology: The selected local varieties used were seasonal production (SP: V1) and year-round production (YP: V2) cultivars from the two ecological regions Chapai Nawabganj (L1) and Pabna (L2). Findings: Flowering and fruiting occurred once per year in seasonal cultivar (SP) and three times per year in year-round cultivar (YP). Flowers are zygomorphic; and tripinnate and pinnately compound leaves in both cultivars. The average yield of pods over two years of production for V1 was 45-62 kg/year/plant and 27-38 kg/plant/year for V2. Leaves contained more than two times higher protein (29-36%) compared to pods (11-15%). Similarly, nutrients including calcium and iron were significantly higher in leaves (2314-3487 ppm and 276-418 ppm, respectively) than pods (2017-2032 ppm and 61-68 ppm, respectively). There were no significant differences in potassium content of both cultivars in both location, but pod contained more than four times higher phosphorus (1.5- 1.7%) than leaves (0.34-0.38%). The highest amounts of magnesium (1768-1861 ppm) and sodium (496-535 ppm) were found in pods. Applications: Cultivar and plant part (e.g leaves) can be considered when promoting and utilizing moringa micronutrient for nutritional security. It demands for policies and development actions for production and intensification of moringa in dry parts of the country. Keywords: Moringa; cultivars; leaves; pods; morphology; nutritional security

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Edukasi Kandungan Nutrisi dan Aspek Keamanan Tanaman Kelor pada Kelompok Wanita Tani (KWT) “Sri Rejeki” dan Kelompok Tani Hutan (KTH) Desa Bogo Kecamatan Kapas Kabupaten Bojonegoro

JAST Jurnal Aplikasi Sains dan Teknologi ◽

10.33366/jast.v4i1.1480 ◽

2020 ◽

Vol 4 (1) ◽

pp. 18

Author(s):

Nikmatul Ikhrom Eka Jayani ◽

Karina Citra Rani ◽

Noviaty Kresna Darmasetiawan ◽

Ardhia Deasy Rosita Dewi ◽

Finna Setiawan

Keyword(s):

Education Program ◽

Moringa Oleifera ◽

Limited Information ◽

Health Unit ◽

Nutritional Content ◽

Herbal Products ◽

Safety Aspect ◽

The Right

Herbal Products of Moringa oleifera was produced by KWT (Farmer Woman’s Group). These product were certified by DINKES (Health Unit Ministry) as PIRT (Pangan Industri Rumah Tangga). These products has been marketed with limited information on the packaging. Based on Indonesian Regulation about Safety Product for Consumen (UU RI No. 8 year 1999), the consumers must be guaranted about safety, comfortability , and security about the product. The Objective of the Education program was to give the right information about the Nutrition Content and Safety Aspect From Moringa Tree. Farmer Women’s Group (KWT) “Sri Rejeki” and Farmer Forest Group (KTH) Bogo Village, Kapas Bojonegoro District was the participant of this program. Methods for the Education program was interactive discussion with a competent and expertised presenter/ trainer. There were two modul program’s book which have been published to improve the knowledge of the partocipant regarding the topics. Result from the questionnaire analysis showed that the knowledge about nutritional content of Moringa oleifera was increased from 77.44 to 88.61 and the knowledge about safety aspect of Moringa oleifera was increased from 37.50 to 69.38. ABSTRAKProduk olahan kelor yang sudah dipasarkan oleh KWT telah mendapatkan sertifikat PIRT oleh DINKES setempat. Informasi produk pada kemasan belum dituliskan batasan penggunaan dalam sehari, serta informasi nilai nutrisinya. Menurut UU RI No. 8 Tahun 1999 tentang Perlindungan Konsumen, konsumen berhak atas keamanan, kenyamanan dan keselamatan dalam mengkonsumsi barang/ jasa. Tujuan kegiatan sosialisasi ini adalah untuk edukasi terkait Kandungan Nutrisi dan Aspek Keamanan Tanaman Kelor. Edukasi diberikan pada ibu-ibu KWT Srirejeki dan Bapak-bapak anggota KTH yang menggeluti usaha dibidang produk olahan kelor, agar lebih memahami nilai nutrisi dan keamanan produk yang mereka pasarkan. Metode yang digunakan untuk peningkatan pengetahuan dengan pemberian materi terkait topik, yang diberikan dengan metode ceramah interaktif oleh narasumer yang kompeten dibidangnya. Pada kegiatan ini dihasilkan dua modul pelatihan yakni Modul Kandungan Nutrisi Tanaman Kelor dan Modul Tinjauan Efektivitas dan Keamanan Tanaman Kelor. Dari hasil penilaian kuesioner menunjukkan tingkat pengetahuan peserta pelatihan meningkat dari nilai rerata 74.44 menjadi 88.61, sedangkan untuk pemahaman terhadap keamanan kelor pengetahuan peserta masih sangat kurang (rerata skor nilai total 37.50) dan di akhir sosialisasi (rerata skor nilai total 69.38).

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PERI DALOR (Permen Jeli Daun Kelor) : Inovasi Permen Kaya Antioksidan Sebagai Solusi Kesehatan

SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) ◽

10.20961/semar.v8i1.22062 ◽

2019 ◽

Vol 8 (1) ◽

Author(s):

Aninda Regita Putri Darna ◽

Esmeralda Maria Lieshien Megawati Timbul M.L.M Timbuleng ◽

Nushoibah Azzahroh ◽

Pratiwi Uswatun Khasanah ◽

Galuh Enggar Arofah ◽

...

Keyword(s):

Functional Food ◽

Nutritional Value ◽

Moringa Oleifera ◽

The Body ◽

Ordinary People ◽

Nutritional Content ◽

Community Knowledge ◽

The Public ◽

Leaf Powder ◽

Lack Of Knowledge

ABSTRAKLatar belakang: Indonesia mempunyai tanaman yang mengandung banyak manfaat bagi kesehatan masyarakat diantaranya tanaman kelor (Moringa oleifera L.). Salah satu manfaat yang dapat diambil dari tanaman kelor terdapat pada daunnya. Masyarakat biasa menggunakan daun kelor sebagai pelengkap dalam masakan. Pemanfaatan dan pengolahan daun kelor secara luas belum banyak dilakukan di Indonesia. Hal tersebut dikarenakan kurangnya pengetahuan masyarakat mengenai manfaat daun kelor untuk kesehatan, kurangnya pengetahuan dan antusiasme masyarakat dalam melakukan pemanfaatan daun kelor serta belum banyak masyarakat Indonesia yang mengonsumsinya. Untuk itu, perlu adanya inovasi dalam mengolah daun kelor menjadi suatu produk yang dapat diterima masyarakat agar kandungan nutrisi dalam daun kelor dapat dimanfaatkan oleh tubuh. Daun kelor dapat dibuat menjadi bubuk untuk mempermudah pemanfaatannya sebagai bahan pangan fungsional. Inovasi yang kami uji coba disini yaitu pemanfaatan bubuk daun kelor dalam bentuk permen jeli. Dengan memformulasikan bubuk daun kelor ke dalam formula permen jeli akan menambah nilai gizi dalam permen jeli. Selain itu, permen jeli kelor ini nantinya dapat meningkatkan pemanfaatan daun kelor (Moringa oleifera) sebagai suatu pangan fungsional yang mampu diterima oleh berbagai kalangan masyarakat terutama anak-anak. Kata kunci: Moringa oleifera L.,miracle tree, bubuk daun kelor, permen jeli, kesehatanABSTRACT Background: Indonesia has a plant that contains many benefits for the health of the community such as moringa (Moringa oleifera L.). One of the benefits that can be derived from the moringa plant is found in the leaves. Ordinary people use moringa leaves as a complement in cooking. The utilization and processing of Moringa leaves has not been widely implemented in Indonesia. This is due to the lack of community knowledge about the benefits of moringa leaves for health, lack of knowledge and enthusiasm of the community in making use of the leaves of Moringa and not many people of Indonesia who consume them. For that, the need for innovation in processing the leaves of Moringa into a product that can be accepted by the public for the nutritional content in the leaf kelor can be utilized by the body. Moringa leaves can be made into powder to facilitate its utilization as functional food. The innovation that we tested here is the utilization of powdered leaf kelor in the form of candy jelly. Formulating Moringa leaf powder into a candy jelly formula will add nutritional value to the candy jelly. In addition, this moringa jelly candy can improve the use of Moringa leaves (Moringa oleifera) as a functional food that can be accepted by various circles of society, especially children. Keywords: Moringa oleifera L., miracle tree, Moringa leaf powder, candy jelly, health

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