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

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 ° 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 µg 100 g-1.

2016 ◽  
Vol 5 (3) ◽  
pp. 55 ◽  
Author(s):  
Yuanita Indriasari ◽  
Wignyanto Wignyanto ◽  
Sri Kumalaningsih

Moringa <em>oleifera</em> 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. The aim of the research is to determine the optimum time and temperature of blanching process of moringa leaves in order to decrease its saponin content and at the same time to preserve its nutritional content. Blanching process used temperature 85 ˚C for 7.5 minutes can decrease saponins content of moringa leaves to the lowest content amount 3.9 %, but still preserve protein content amount 25.08 %, vitamin C content amount 84.68 mg 100g-1 and increase vitamin A amount 3600 μg 100g-1.


2020 ◽  
Vol 30 ◽  
pp. 18-21
Author(s):  
Haerani Harun ◽  
Anwar Daud ◽  
Veni Hadju ◽  
Credo Pratama Putra Arief ◽  
Tamrin Talebe ◽  
...  

Author(s):  
Namrata Soni ◽  
Shiv Kumar

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections. Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.


2011 ◽  
Vol 25 (S1) ◽  
Author(s):  
maria isabel grijalva ◽  
Isaura Victoria Fernandez ◽  
Jose Antonio Ponce ◽  
Elizabeth Artalejo ◽  
amparo nieblas ◽  
...  

2020 ◽  
Vol 7 (2) ◽  
Author(s):  
Marina Silalahi

Moringa oleifera (MO) merupakan salah satu tumbuhan nutrasetikal karena selain memiliki nilai nutrisi juga berfungsi dalam penyembuhan penyakit. Bila dibandingakan dengan Zingiberaceae, polularitas MO jauh tertinggal, oleh karena itu diperlukan kajian mendalam mengenai manfaat MO sehingga potensi pemanfaatannya bisa dikembangkan. Kajian ini bertujuan membahas secara konfrehensif mengenai pemanfaatan MO sebagai bahan pangan dan obat yang didasarkan pada studi literature. Literature diperoleh secara online di Google scholar dengan menggunakan kata kunci Moringa oleifera, uses MO, dan bioactivities MO. MO memiliki berbagai efek terapi sebagai antimikroba, antikanker, hepetoprotektif, anti diabetes mellitus, dan antioksidan, menghambat menopause. MO kaya nutrisi mengandung berbagai senyawa penting terutama di daun dan dapat digunakan untuk mengatasi malnutrisi. Kandungan gizi MO sebanyak 7 kali lebih banyak vitamin C dari jeruk, 10 kali lebih banyak vitamin A dari pada wortel, 17 kali lebih banyak kalsium daripada susu, 9 kali lebih banyak protein daripada yoghurt, 15 kali lebih banyak pisang dan 25 kali lebih banyak zat besi daripada bayam. MO merupakan salah satu alternatif bahan pangan yang sangat potensial untuk mengatasi malnutrisi sekaligus memiliki efek pharmaceutikal.


Author(s):  
Wa Ode Sitti Zubaydah ◽  
Wa Fia ◽  
Sitti Adawia ◽  
N Novitasari ◽  
R Rahmasari ◽  
...  
Keyword(s):  

Sehat merupakan salah satu tujuan yang hendak dicapai oleh semua orang. Di Indonesia, terdapat tanaman yang mengandung banyak manfaat bagi kesehatan masyarakat dan mengandung zat gizi yang sangat tinggi mulai dari zat gizi makro hingga zat gizi mikro. Tanaman tersebut adalah Moringa oleifera atau yang lebih sering disebut pohon kelor oleh masyarakat Indonesia. Namun, tidak banyak orang mengetahui akan manfaat-manfaat pohon kelor sehingga pemanfaatannya masih sangat rendah di masyarakat. Salah satu manfaat yang dapat diambil dari pohon kelor terdapat pada daunnya. Daun kelor merupakan salah satu bagian dari tanaman kelor yang telah banyak diteliti kandungan gizi dan kegunaannya. Penelitian lain menyatakan bahwa menunjukkan bahwa daun kelor mengandung vitamin C setara vitamin C dalam 7 jeruk, vitamin A setara vitamin A pada 4 wortel, kalsium setara dengan kalsium dalam 4 gelas susu, potassium setara dengan yang terkandung dalam 3 pisang, dan protein setara dengan protein dalam 2 yoghurt. Daun kelor merupakan tanaman lokal yang mengandung zat gizi yang tinggi, namun pemanfaatannya sebagai bahan pangan masih sangat rendah. Agar zat gizi yang terkandung dalam daun kelor dapat dimanfaatkan tubuh, maka perlu diolah menjadi minuman yang digemari oleh masyarakat seperti minuman effervescent dengan sensasi rasa yang menyegarkan di mulut.Kata kunci: kelor, serbuk, nutrisi, effervescent


2019 ◽  
Vol 29 (2) ◽  
pp. 143-152 ◽  
Author(s):  
Lucie Widowati ◽  
Ani Isnawati ◽  
Sukmayati Alegantina ◽  
Fifi Retiaty

Abstract The proportion of stunting in children under 5 years old in Indonesia was approximately 30,8% in 2018. One of the things that is presumably related to the occurrence of stunting is lack of nutrition that can be attributed to exclusive breastfeeding. Fenugreek seeds have properties as laktogoga and moringa leaves in addition to having efficacy as lactagoga, also have advantage in nutritional content, particularly high protein content, groups of minerals and vitamins. The aim of the study was to assess the potential of the formula fenugreek seed extract (Trigonella foenum-graecum L) and moringa leaves (Moringa oleifera Lamk.) as a supplement to release milk while at the same having nutrient content. Methods using the test weighting method in pregnant female rats by measuring the volume of milk taken by baby rats. Test were carried out on five groups of mother rats namely groups than were given : fenugreek and moringa extract (1: 1) with different doses I, II and III; comparison group (moloco) and control group (distilled water). Each mother fed five rats, provision of extract was carried out starting the first day after the mother gave birth, and measurement were take on 6th, 11th, 16th to 21st day The volume of milk consumed by five rats was counted as difference of body weight after and before breastfeeding. Moringa nutritional assessment is carried out using standard methods on, iron, calcium and potassium content; vitamin A and vitamin C content and protein level. Fenugreek-moringa extract (1: 1) dose of 30 mg/200g bb, can increase the volume of breast milk of female rat larger than the untreated group (p≤0.05). The cumulative weight gain of rat infants was greater than the control group (p≤0.05), according to the nutrients obtained from the fenugreek-moringa extract. Moringa leaves as a component of extract, have high nutritional value of minerals, vitamins and proteins and have advantages as lactogogum. Conclusion: The administration of moringa leaf and fenugreek seed extract (1: 1) dose of 30 mg / 200 g bb in breastfeeding female rats has a 2.4 times greater potential in increasing milk expenditure compared to breastfeeding female rats who did not get the same extract. Fenugreek-moringa extract has superior potential as laktagogum and at the same time a high nutritional supplement. Abstrak Proporsi kejadian stunting pada anak usia di bawah 5 tahun (balita) di Indonesia tercatat sekitar 30,8% pada tahun 2018. Salah satu hal yang diduga berkaitan dengan terjadinya stunting adalah gizi kurang yang dapat dikaitkan dengan pemberian air susu ibu (ASI) eksklusif. Biji klabet memiliki khasiat sebagai laktagoga dan daun kelor selain mempunyai khasiat sebagai laktagoga, juga mempunyai keunggulan pada kandungan gizinya, terutama kandungan protein yang tinggi, golongan mineral dan vitamin. Penelitian bertujuan untuk menilai potensi formula ekstrak biji klabet (Trigonella foenum-graecum L.) dan daun kelor (Moringa oleifera Lamk.) sebagai suplemen pelancar pengeluaran air susu sekaligus memiliki kandungan nutrisi yang tinggi. Metode menggunakan test weighting method pada tikus betina hamil, dengan cara mengukur volume air susu yang diminum oleh bayi tikus. Dilakukan uji pada lima kelompok induk tikus yaitu: kelompok yang diberi ekstrak klabet dan kelor (1:1) dengan dosis I, II dan III yang berbeda; kelompok pembanding (moloco) dan kelompok kontrol (akuades). Tiap induk tikus menyusui lima ekor anak tikus. Pemberian bahan uji dilakukan mulai hari pertama setelah induk tikus melahirkan, dan pengukuran dilakukan pada hari ke-6, 11, 16 sampai 21. Volume air susu yang diminum lima ekor anak tikus dihitung sebagai selisih berat badan sesudah dan sebelum disusui induknya. Penilaian gizi kelor dilakukan menggunakan metoda standar, terhadap kandungan mineral besi, kalsium dan kalium; kandungan vitamin A dan vitamin C, serta kadar protein. Hasil penelitian menunjukkan ekstrak klabet-kelor (1:1) dosis 30 mg/200g bb, dapat memperbanyak pengeluaran volume air susu induk tikus lebih besar dari kelompok yang tidak diberi perlakuan (p≤0,05). Pertambahan berat kumulatif bayi tikus, lebih besar dibandingkan kelompok kontrol (p≤0,05), sesuai dengan gizi yang didapat dari ekstrak klabet-kelor. Daun kelor sebagai komponen ekstrak, mempunyai nilai gizi mineral, vitamin, dan protein yang tinggi serta memiliki keunggulan sebagai laktogogum. Kesimpulan penelitian adalah pemberian ekstrak biji klabet-daun kelor (1:1) dosis 30 mg/200g bb pada tikus betina menyusui mempunyai potensi 2,4 kali lebih besar dalam meningkatkan pengeluaran air susu dibandingkan kelompok tikus betina menyusui yang tidak mendapatkan ekstrak yang sama. Ekstrak biji klabet-kelor mempunyai potensi unggul sebagai laktagogum dan sekaligus suplemen dengan gizi tinggi.


Author(s):  
Namrata Soni ◽  
Shiv Kumar

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections.Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.


2017 ◽  
pp. 287-292 ◽  
Author(s):  
G. Lyons ◽  
C. Gondwe ◽  
G. Banuelos ◽  
C. Mendoza ◽  
A. Haug ◽  
...  

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