Effect of Moringa oleifera Leaf Powder Supplementation on the Micronutrient and Toxicant Contents of Maize – Soybean – Peanut Complementary Food Formulations

2014 ◽  
Vol 1 (2) ◽  
pp. 7-12 ◽  
Author(s):  
D. Gernah ◽  
◽  
D. Shiriki ◽  
M. Igyor
Keyword(s):  
Moringa Oleifera ◽  
Complementary Food ◽  
Leaf Powder

Sensory attributes and acceptability of complementary foods fortified with Moringa oleifera leaf powder

2019 ◽  
Vol 49 (3) ◽  
pp. 393-406 ◽  
Author(s):  
Laurene Boateng ◽  
Eunice Nortey ◽  
Agartha N. Ohemeng ◽  
Matilda Asante ◽  
Matilda Steiner-Asiedu
Keyword(s):  
Moringa Oleifera ◽  
Sensory Attributes ◽  
Complementary Food ◽  
Micronutrient Deficiencies ◽  
Nutrition Interventions ◽  
Complementary Foods ◽  
Content Type ◽  
Infant Foods ◽  
Leaf Powder

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.

scholarly journals Acceptability of Complementary Foods That Incorporate Moringa oleifera Leaf Powder Among Infants and Their Caregivers

2017 ◽  
Vol 39 (1) ◽  
pp. 137-148 ◽  
Author(s):  
Laurene Boateng ◽  
Ruth Nyarko ◽  
Matilda Asante ◽  
Matilda Steiner-Asiedu
Keyword(s):  
Moringa Oleifera ◽  
Primary Outcome ◽  
Food Resource ◽  
Food Supplement ◽  
Complementary Food ◽  
Complementary Foods ◽  
Daily Consumption ◽  
Leaf Powder ◽  
Hedonic Scale

Background: Moringa oleifera leaf powder (MLP) is a nutrient-rich and readily available food resource that has the potential to improve the micronutrient quality of complementary foods in developing countries. Objective: To investigate the acceptability of complementary foods fortified with MLP. Methods: Moringa oleifera leaf powder was fed to infants either as part of a cereal–legume complementary food blend (MCL-35 g) or by sprinkling as a food supplement (MS-5 g) on infant’s usual foods. Mother–infant pairs (n = 18 for the MCL-35 g group and n = 16 for the MS-5 g group) attending regular weight monitoring sessions were recruited to participate in the acceptability trial. The study consisted of an initial tasting session after which mothers were to feed the assigned foods to their infants for 14 days. Mothers rated color, odor, taste, and overall liking of the complementary foods using a 5-point hedonic scale. Primary outcome was the proportion of test porridge consumed. Results: On the tasting day, MCL-35 g group infants consumed an average of 64.27% ± 25.02 of the test porridge offered, whereas MS-5 g group infants consumed an average of 66.43% ± 29.09. During the 14-day period, median percent daily consumption for MCL-35 g was 71.5% of the daily recommended intake, whereas median percent daily consumption for MS-5 g was 86.2%. Conclusion: We conclude that complementary foods incorporating Moringa oleifera leaf powder either as part of a cereal–legume complementary food blend (MCL-35 g) or when sprinkled as a food supplement (MS-5 g) on infant’s usual foods were well accepted.

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

Characterization of Novel Solid Dispersions of Moringa oleifera Leaf Powder Using Thermo-Analytical Techniques

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2230
Author(s):  
Nontsikelelo Noxolo Tafu ◽  
Victoria A. Jideani
Keyword(s):  
Solid Dispersion ◽  
Moringa Oleifera ◽  
Solid Dispersions ◽  
Intermolecular Hydrogen Bond ◽  
Thermo Gravimetric Analysis ◽  
Analytical Techniques ◽  
Gravimetric Analysis ◽  
Scanning Calorimetry ◽  
Hydrogen Bond Interactions ◽  
Leaf Powder

Moringa oleifera leaf powder (MOLP) has been identified as the most important functional ingredient owing to its rich nutritional profile and healthy effects. The solubility and functional properties of this ingredient can be enhanced through solid dispersion technology. This study aimed to investigate the effects of polyethylene glycols (PEGs) 4000 and 6000 as hydrophilic carriers and solid dispersion techniques (freeze-drying, melting, solvent evaporation, and microwave irradiation) on the crystallinity and thermal stability of solid-dispersed Moringa oleifera leaf powders (SDMOLPs). SDMOLPs were dully characterized using powder X-ray diffraction (PXRD), differential scanning calorimetry (DSC), thermo-gravimetric analysis (TGA), and Fourier transform infrared spectroscopy (FTIR). The PXRD results revealed that the solid dispersions were partially amorphous with strong diffraction peaks at 2θ values of 19° and 23°. The calorimetric and thermogravimetric curves showed that PEGs conferred greater stability on the dispersions. The FTIR studyrevealed the existence of strong intermolecular hydrogen bond interactions between MOLP and PEG functional groups. MOLP solid dispersions may be useful in functional foods and beverages and nutraceutical formulations.

Moringa oleifera Lam. leaf powder antioxidant activity and cytotoxicity in human primary fibroblasts

2020 ◽  
pp. 1-6
Author(s):  
Andrea C. Landázuri ◽  
Arleth Gualle ◽  
Verónica Castañeda ◽  
Emilia Morales ◽  
Andrés Caicedo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Moringa Oleifera ◽  
Primary Fibroblasts ◽  
Leaf Powder ◽  
Moringa Oleifera Lam

scholarly journals Socio-economic studies of Moringa oleifera L. leaf powder added to String Hopper Flour

2018 ◽  
Vol 1 (03) ◽  
pp. 48-54
Author(s):  
P.V.S. Harshana ◽  
Asanka Tennakoon ◽  
Salinda Sandamal ◽  
Chamika Sonali
Keyword(s):  
Sensory Evaluation ◽  
Healthy Eating ◽  
Moringa Oleifera ◽  
Consumer Attitudes ◽  
Potential Health ◽  
Satisfactory Level ◽  
Market Opportunities ◽  
Leaf Powder ◽  
Product Study ◽  
Economic Studies

Recently, Moringa leaves substituted string hopper flour has been introduced to the market with regards to renewed consumer trend of healthy eating. However, the way consumer behaves towards this newly introduced product is questionable and hence it needs to be researched. Therefore, this study is mainly focused on evaluation of the consumer attitudes and acceptance of Moringa added string hopper flour. Study was consisted of a survey to evaluate the consumer attitudes. Moreover, a sensory evaluation was carried out to assess the sensory performance of the particular product. Collected data were mainly analyzed by using     SPSS version 16. Interestingly, results showed that potential health benefits of Moringa remained prominent in the acceptance of the product. Further, sensory results showed appreciable sensory performance allowing consumers to purchase the product with sensorial intention. All the respondents (100%) were in satisfactory level regarding the product. Study demonstrates requirement of popularizing and elevating the availability of the product to achieve better market opportunities in order to widening the market Current study confirmed that the product exhibits potential of appreciable commercial acceptance and substantial purchasing capacity.  

scholarly journals Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder

2019 ◽  
Vol 8 (5) ◽  
pp. 41 ◽  
Author(s):  
Yuanita Indriasari ◽  
Fitriani Basrin ◽  
Miming Berlian Hi. Salam
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moringa Oleifera ◽  
Bitter Taste ◽  
Food Products ◽  
Additional Material ◽  
Food Material ◽  
Saponin Content ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder

Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough.This study aimed to obtain the optimal temperature and time of blanching process to reduce saponin level, and the appropriate solvents to extract nutrients from Moringa oleifera leaves so that Moringa leaves flour is obtained with no bitter taste (low saponin) and nutritious (water, protein, optimal vitamin C and vitamin A) as fortification ingredients for various food products. The results showed that the blanching treatment at 75 &deg; C for 5 minutes (T1W1) combined with 70% ethanol (P1) solvent was able to produce Moringa leaves flour with the lowest saponin content of 0.790%, but with nutrients that still met the requirements, namely water 6.508%, protein 28.705%, Vitamin C 90.77 mg 100 g-1 and Vitamin A 3590 &micro;g 100 g-1.

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