scholarly journals Nutritional, Functional and Microbiological Analysis of Powdered Seed of Moringa oleifera

2021 ◽  
Vol 9 (1) ◽  
pp. 1-7
Author(s):  
Abiye A. Ibiene ◽  
Nelly C. Ekwuribe ◽  
Anwuli U. Osadebe ◽  
Phillip O. Okerentugba
Keyword(s):  
Moringa Oleifera ◽  
Microbiological Analysis ◽  
Powdered Seed

scholarly journals Physicochemical, Phytochemical, Heavy Metal and Microbiological Analysis of Moringa oleifera Lam. Leaves

2020 ◽  
Vol 12 (6s) ◽  
pp. 1541-1546
Author(s):  
Emelia Oppong Bekoe ◽  
Yakubu Jibira ◽  
Gladys Amponsah Agyei
Keyword(s):  
Heavy Metal ◽  
Moringa Oleifera ◽  
Microbiological Analysis ◽  
Moringa Oleifera Lam

scholarly journals Physicochemical, Microbiological and Sensory Characteristics of White Cheese Made by Adding Moringa Oleifera Seeds Extract

2020 ◽  
pp. 76-82
Author(s):  
Zakaria A. Salih ◽  
Haifaa AAbdelsalam ◽  
Amna A. Aburigal ◽  
Abdel Moneim E. Sulieman
Keyword(s):  
Moringa Oleifera ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Fat Content ◽  
Chemical Components ◽  
Microbiological Analysis ◽  
White Cheese

The aim of this study is to investigate physicochemical and sensory properties of cheese made by adding Moringa seeds extract (MSE) as coagulant. Cheese samples were processed by adding 2, 3 and 4% MSE. The results of proximate analysis indicated that moisture content was 40.8, 45.8 and 42.4%, while protein content 16.50, 16, 84 and 16.97 in cheese produced by addition of 2, 3 and 4% MSE, respectively. Statistically, significant differences (p<0.005) were found in both chemical components. The fat content (25.53, 25.72 and 25.92%) in concentrations 2, 3 and 4%, respectively. On the other hand, the highest fat content was found in cheese sample made by adding 4% MSE. The ash content increased by an increase of the concentration of MSE, and the highest value was found in cheese made by addition of 4% MSE (0.82%). Titratable acidity %, pH and The total solids (T.S%) of cheese increased significantly (p<0.005) by an increase of MSE. The mineral content of cheese was statistically affected (p<0.005) by addition of MSE. The microbiological analysis revealed that Colifrom and Salmonella were not detected in processed cheese. The sensory evaluation indicated that all cheese samples were accepted by the panelists with preference to the cheese prepared by 4% MSE. The study recommends using other parts of Moringa Oliefera in cheese coagulation and the effect of storage conditions on the quality of the cheese must be further investigated.

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

Evaluation of Lubricating Performance of Biodegradable Moringa Oleifera Oil

2016 ◽  
Vol 2 (08) ◽  
pp. 530-536 ◽  
Author(s):  
M. H Mosarof ◽  
M. A Kalam ◽  
H. H Masjuki ◽  
A. M Ashraful
Keyword(s):  
Moringa Oleifera ◽  
Moringa Oleifera Oil

Efek Hipoglikemik Ekstrak Etanol Daun Kelor (Moringa oleifera L.) pada Tikus Putih (Rattus norvegicus) Jantan

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Rizqi Nur Azizah ◽  
Rachmat Kosman ◽  
Syarifah Khaerunnisa
Keyword(s):  
Rattus Norvegicus ◽  
Moringa Oleifera

Daun Kelor (Moringa oleifera L.) secara empiris digunakan oleh masyarakat sebagai antidiabetes. Penelitian ini  bertujuan untuk menentukan pengaruh pemberian ekstrak etanol daun kelor terhadap penurunan kadar glukosa darah tikus putih. Penelitian ini menggunakan 15 ekor tikus jantan yang dibagi menjadi 5 kelompok. Kelompok I merupakan kontrol negatif yang diberikan larutan Na.CMC 1%. Kelompok II, III dan IV adalah kelompok perlakuan yang diberikan ekstrak etanol daun kelor, berurutan, 50, 100, dan 150 mg/Kg BB. Kelompok V merupakan kontrol positif diberikan suspensi glibenklamid®. Sebelum perlakuan tikus dipuasakan selama 18 jam kemudian diinduksi dengan aloksan 150 mg/KgBB. Pengukuran kadar glukosa dilakukan pada hari ke 1, ke 3, ke 5, ke 7 dan ke 9. Hasil penelitian yang dilakukan menunjukkan ekstrak etanol daun kelor dapat menurunkan kadar glukosa darah. Dosis 100 mg/Kg BB memberikan efek penurunan kadar glukosa yang optimal dibandingkan dengan dosis ekstrak lainnya.

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