scholarly journals IMPACTS OF MORINGA OLEIFERA LEAF POWDER (MLP) ON THE PROTEIN CONTENT AND ENERGY VALUE OF COLOCASIA ESCULENTA (TARO) PORRIDGE: A TRADITIONAL INFANT FOOD IN GUINEA

2021 ◽  
pp. 72-79
Author(s):  
Daniel Mamy ◽  
Xiumin Chen ◽  
Aboubacar Sangaré
Keyword(s):  
Protein Content ◽  
Moringa Oleifera ◽  
Titratable Acidity ◽  
High Energy ◽  
Infant Food ◽  
Energy Value ◽  
Energy Product ◽  
Protein Energy ◽  
Taro Flour ◽  
Leaf Powder

Moringa oleifera leaf powder (MLP) has exceptional nutritional properties due to its high content of micronutrients, fatty acids, and especially protein. This makes it a suitable ingredient for the fortification of taro flour. Taro is a high-energy product but low in protein and fat, which weanling children need for their normal development. This study aimed to evaluate the protein-energy contribution of MLP powder in infant taro porridge. Three fortified taro porridges named FTP10% (Taro + 10% of Moringa), FTP15% (Taro + 15% of Moringa) and FTP15% (Taro + 15% of Moringa) were performed. Their analyses indicated significant increases (P<0.05) in crude protein content, energy value and titratable acidity from 0.580 0046% to 1.570 0052%, 82.137 143% to 88.807 1658% and from 0.130 0017g/100g to 0.380 0010 g/100 g respectively. KEYWORDS: Proximal composition, taro porridge, Moringa oleifera.

scholarly journals Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour

2013 ◽  
Vol 2 (6) ◽  
pp. 117 ◽  
Author(s):  
Ijarotimi Oluwole Steve ◽  
Oluwalana Isaac Babatunde
Keyword(s):  
Moringa Oleifera ◽  
Protein Energy Malnutrition ◽  
Albino Rats ◽  
Infant Food ◽  
Chemical Compositions ◽  
Complementary Foods ◽  
Mineral Contents ◽  
Protein Energy ◽  
Moringa Oleifera Leaves ◽  
The Common

<p>Cereal gruel is the common complementary foods in developing countries, and it is usually low in energy and protein; hence, responsible for increase in protein-energy malnutrition among underprivileged weaning aged children. Several locally available food materials have been tested in combination for infant food formulations however; popcorn and <em>Moringa oleifera</em> leaves combination have not been used. After blanching and fermentation processing, popcorn and moringa leaves were milled into flour and blended to obtain, blanched popcorn-moringa leaves (BPM) (65% popcorn and 35% moringa leaves flour) and fermented popcorn-moringa leaves (FPM) (65% popcorn and 35% moringa leaves flour). Products were analyzed for chemical composition, functional properties and bioassay using standard methods. Protein content of FPM (21.27 ± 0.20 g/100 g) and BPM (15.99 ± 0.14 g/100 g) were higher than <em>Cerelac</em> (15.75 ± 0.01 g/100 g) and ‘Ogi’ (6.52 ± 0.31 g/100 g); while energy values of FPM (393.94 ± 0.39 kcal) and BPM (389.69 ± 1.40 Kcal) were lower than ‘Ogi’ (418.08 ± 0.47 kcal) and <em>Cerelac</em> (431.58 ± 0.01 kcal). Mineral contents of BPM were higher in zinc, iron, potassium, sodium and phosphorous, while FPM sample was higher in copper, calcium and magnesium, and were lower than <em>Cerelac</em>. Oxalate, phytate and trypsin inhibitor in FPM were lower than BPM. Biological value and protein efficiency ratio of FPM were higher than BPM and ‘Ogi’, but lower than <em>Cerelac</em>. The albino rats fed with the FPM had higher growth rate when compared with those rats fed with BPM sample and ‘Ogi’, but lower than those fed with <em>Cerelac</em>. Nutrient composition and nutritional profile of popcorn-moringa leaves based complementary foods could be used as substitutes for local complementary foods, which are low in protein and energy.</p>

scholarly journals Fortification of Modified Cassava Flour (Mocaf) Cookies with Rich Nutrition Vegetable Powder

2021 ◽  
Vol 232 ◽  
pp. 03009
Author(s):  
Reno Fitri Hasrini ◽  
Tita Aviana ◽  
Ainun Khoiriyah
Keyword(s):  
Protein Content ◽  
Brassica Oleracea ◽  
Moringa Oleifera ◽  
Mineral Content ◽  
Magnesium Content ◽  
Nutritional Values ◽  
Cassava Flour ◽  
Crude Fiber Content ◽  
Leaf Powder ◽  
Calcium And Magnesium

Modified cassava flour (mocaf) is made from fermented cassava. Mocaf can be made into delicious products but lacks in protein, fat, and mineral content. Thus, mocaf cookies need to be fortified with other ingredients such as moringa (Moringa oleifera), katuk (Sauropus androgynus), and kale (Brassica oleracea var. sabellica). This vegetable are rich in calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), manganese (Mn) and zinc (Zn). The aim of this study to compare nutritional values mocaf cookies with an additional three-leaf powder of moringa, katuk, and kale. The moringa cookies have the highest fat (38.1±1.2%) and crude fiber content (1.4±0.15%). After that, kale cookies has the highest protein content were 5.08±0.58%. Then, the cookies with the highest potassium, calcium, and magnesium content are kale cookies (202.0±0.5; 82.3±0.5; 97.7±0.58 mg/100 g), followed by katuk cookies (198.0±1; 64.5±0.4; and 71.5±0.1 mg/100 g) and moringa cookies (169.0±0.1; 77.3±0.2; and 63.0±0.8 mg/100 g). Generally, aroma, taste and color of mocaf cookies with vegetable powder were still acceptable for consumption. In conclusion, the fortification of moringa, katuk, and kale leaf powder for mocaf cookies success to increase their nutritional values, such as proximate and mineral content of the cookies.

scholarly journals Kandungan Protein dan Kalsium Pada Biskuit Formula Tempe dengan Penambahan Tepung Daun Kelor (Moringa oleifera) Sebagai Makanan Pendamping ASI (MP-ASI)

2018 ◽  
Vol 25 (1) ◽  
pp. 64
Author(s):  
Tri Suhartini ◽  
Zakaria Zakaria ◽  
Asmarudin Pakhri ◽  
Mustamin Mustamin
Keyword(s):  
Breast Milk ◽  
Protein Content ◽  
Fast Food ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Consumer Acceptance ◽  
Maize Flour ◽  
Maize Leaf ◽  
Leaf Powder ◽  
Atomic Analysis

The results of the research on tempe biscuit with the substitution of moringa flour as MP-ASI did not reveal the content of protein and calcium which is a nutrient Which is important to know as fast food. This study aims to determine the content of protein and calcium in tempe biscuit formula with kelor leaf flour substitution.This research uses laboratory. Samples analyzed were 2 samples with no substitution of 0% Moringa  flour (control) and samples with Moringa flour substitution 9% (13.5 g) based on consumer acceptance. Aanalysis of proteins by khjedal method and mineral by atomic analysis spektrofothometer (AAS).          The results showed that the content of protein and calcium biscuit of tempe formula with the substitution of maize flour 9% (13.5 g) respectively by 14.9% and 38.3 mg,  Greater than non-substitution of maize leaf powder respectively 12.6% and 21.4 g.          It was concluded that the content of protein and calcium biscuit with the substitution of moringa flour is higher than that without the substitution of moringa flour. Further research on the formulation of complementari of food for breast milk  is required to balance the nutritional value in accordance with the needs of infants 6-24 months. Keywords     : Biscuits, Protein Content, Calcium Conten

scholarly journals Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and Sensory Characteristics

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2125
Author(s):  
Victoria A. Jideani ◽  
Mmaphuti A. Ratau ◽  
Vincent I. Okudoh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pearl Millet ◽  
Moringa Oleifera ◽  
Leuconostoc Mesenteroides ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Pediococcus Pentosaceus ◽  
Total Titratable Acidity ◽  
Leaf Powder

Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pediococcus pentosaceus at 0.050% and 0.025% (1:0.5), respectively, and fermented at 37 °C for 18 h, referred to as plain non-alcoholic pearl millet beverage (PNAPMB). Moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced following the same method as PNAPMB but a 4% moringa leaf extract powder was added before hydration of the pearl millet powder. The traditional non-alcoholic pearl millet beverage (TNAPMB) was prepared by mixing water and pearl millet flour (1:1.25; PMF:Water) and hydrated for 3 h at 25 °C. The mixture was divided into ¼ slurry which was mixed with sprouted rice flour (SRF) and ¾ portion that was gelatinised with 1 L of boiling water and cooled to 40 °C. The two portions were mixed and fermented at 37 °C for 18 h, followed by sieving, dilution with water (1:0.5, filtrate:water), and pasteurization for 15 min at 85 °C. The growth of lactic acid bacteria, pH, total titratable acidity (TTA), and sugar in PNAPMB and MSNAPMB were determined at 3 h intervals during fermentation. The final beverages were also analysed for proximate, colour and metabolites. The lactic acid bacteria were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log CFU/mL (pH 4.14) and 3.58 to 8.38 log CFU/mL (pH 3.65) for PNAPMB and MSNAPMB, respectively. The total titratable acidity significantly (p < 0.05) increased from 0.14 to 0.22% and from 0.17 to 0.38% in PNAPMB and MSNAPMB, respectively. The protein, total fat, moisture total sugar, and carbohydrates differed significantly (p < 0.05) among the samples. PNAPMB was preferred by a consumer panel followed by MSNAPMB and TNAPMB. Volatile compounds with beneficial anti-inflammatory and anti-pathogenic properties were identified in the beverages. Innovative fermentation of pearl millet extract using purified bioburden cultures was possible and the added Moringa oleifera leaf powder improved the nutritional quality of the resulting beverage.

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

Growth and food utilization of the Australian short-finned eel, Anguilla australis australis (Richardson) given paired iso-energetic diets with increasing crude protein content

2006 ◽  
Vol 82 (2) ◽  
pp. 169-174 ◽  
Author(s):  
K. Engin ◽  
C. G. Carter
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
High Energy ◽  
Whole Body ◽  
Food Utilization ◽  
Crude Protein Content ◽  
Efficiency Ratio ◽  
Body Protein ◽  
Anguilla Australis ◽  
Dietary Crude Protein

AbstractThis study investigated the effects of 100 g/kg increments of crude protein (approx. 250 (P25) to 550 (P55) g/kg of crude protein) in paired iso-energetic diets on the growth performance of the juvenile Australian short-finned eel (1·83 (s.e. 0·01) g average wet weight). The highest growth response was obtained with treatment P45 followed by P35, P55 and P25. It appeared that food efficiency ratio (FER) increased with increasing crude protein content in low energy diets (treatments P25 and P35). However, 100 g/kg increase in dietary crude protein content (from 450 to 550 kg crude protein per kg diet) in high energy diets resulted in lower FER for treatment P55 than for the treatment P45. The protein efficiency ratio (PER, %) was higher in low protein:low energy diets (treatments P25 and P35) than that of high protein:high energy diets (treatments P45 and P55). The protein productive values (PPV, %) for treatments followed a similar trend to PER in this experiment. The lowest PPV was obtained by the treatment P55 and it was significantly different from that of the other three treatments. A proportional increase in dietary crude protein content in paired iso-energetic diets did not significantly change the whole body protein content. However, a small increase in whole body protein content with increasing dietary crude protein in each group was detected. In conclusion, the present study showed protein sparing effects of lipids and carbohydrates in the diets of the short-finned eel. Further studies specifically investigating the effects of dietary carbohydrate to lipid ratios at different protein levels would improve diet formulation and reduce nutrient impact in intensive recirculation systems.

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