scholarly journals Sesame Meal and Moringa oleifera Leaves Ready to Cook Curry Mix: An Ethnic Food of Godavari Districts in Andhra Pradesh, India

2020 ◽  
pp. 64-75
Author(s):  
Gopinath Mummaleti ◽  
Nikhila Prasaram ◽  
Narender Busani ◽  
Manikya Rao Badugu ◽  
Ch. V. V. Satyanarayana
Keyword(s):  
Urban Areas ◽  
Andhra Pradesh ◽  
Moringa Oleifera ◽  
Nutritive Value ◽  
Control Sample ◽  
Sesame Meal ◽  
The People ◽  
Ethnic Food ◽  
Moringa Oleifera Leaves ◽  
Calcium Iron

Sesame meal was widely consumed in Godavari districts of Andhra Pradesh, India which was not known to most of the people and under-utilized. Moringa leaves were another nutritious food that is also under-utilized and not available in urban areas. The aim of this work was to develop the sesame meal and dried Moringa leaves as a ready to cook curry mix by assessing the ratio of sesame meal and dried Moringa leaves as to determine the best closer fresh leaves and sesame meal blend. The Moringa leaves were treated with citric acid, and potassium meta bisulphite to retain the colour and dried by different techniques such as shade drying, solar drying and drying in Ezidri food dehydrator at 60, 50, 35ºC. The leaves dried in Ezidri food dehydrator retained more colour and nutrients. The dried leaves were used to prepare curry with sesame meal taking fresh leaves as a control in the ratio 1:2. The dried leaves and sesame meal were taken in the ratio 0.1:1, 0.12:1 and 0.14:1, prepared samples were evaluated for sensory characteristics and compared with the control sample. The curry prepared in the ratio 0.12:1 is best accepted and close to the control sample. The nutritive value shows Sesame meal and Moringa leaves were the best cheapest sources of protein, calcium, iron, potassium and vitamin A.

scholarly journals Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa Oleifera Leaves

2018 ◽  
Author(s):  
Taiwo Aderinola`
Keyword(s):  
Moringa Oleifera ◽  
Radical Scavenging ◽  
Control Sample ◽  
Mineral Elements ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Moringa Oleifera Leaves ◽  
The Impact

This study evaluated the impact of the level of supplementation of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin content) as well as on the antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The beverage (smoothies) were supplemented with Moringa oleifera leaves at 1.5, 3.0 and 4.5% levels and evaluated for proximate, antioxidant (ferric reducing antioxidant power, FRAP and 2,2-Diphenyl-1-picryhydrazy, DPPH), mineral, vitamin, physicochemical and quality acceptability. The results showed that the moisture content of the beverage ranged between 49.24 – 78.62%, total ash: 1.01 – 9.71, crude fiber: 5.14 – 9.39%, crude fat: 0.72 – 1.86%, crude protein: 5.47 – 19.37% and carbohydrate: 3.65 – 16.99%. Calcium (12.03 -15.53) and potassium (17.22 -25.38) were the predominant mineral elements when compared to magnesium (1.51 – 3.05) mg/L. The vitamin contents ranged between 2.5 – 10.8 and 0.15 – 0.93 mg/L for vitamin C and E, respectively. Total phenolic contents ranged between 4.68 – 6.18 mg/ml while the total flavonoid contents ranged between 0.01 – 0.14 mg/ml. The radical scavenging abilities (DPPH) of the samples ranged between 16.05 – 88.77% while the ferric reducing antioxidant power (FRAP) ranged between 0.38 – 7.36 mg/ml. The brix values showed high sugar contents (15 – 18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. While supplementation with Moringa oleifera leaves significantly affected the sensory parameters, its addition nevertheless offers a potential avenue to obtain additional nutrients besides its improved antioxidative properties.

scholarly journals Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa oleifera Leaves

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 104 ◽  
Author(s):  
Taiwo Aderinola
Keyword(s):  
Moringa Oleifera ◽  
Radical Scavenging ◽  
Control Sample ◽  
Mineral Elements ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Moringa Oleifera Leaves ◽  
Sensory Parameters ◽  
The Impact

This study evaluated the impact of the level of supplementation (1.5, 3.0 and 4.5%) of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin contents) and antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The results obtained were moisture (49.24–78.62%), total ash (1.01–9.71), crude fiber (5.14–9.39%), crude fat (0.72–1.86%), crude protein (5.47–19.37%) and carbohydrate (3.65–16.99%). Calcium (12.03–15.53) and potassium (17.22–25.38) were the predominant mineral elements when compared to magnesium (1.51–3.05) mg/L. The vitamin contents were in the ranges 2.5–10.8 and 0.15–0.93 mg/L for vitamins C and E, respectively. Total phenolic and flavonoid contents were in the ranges 4.68–6.18 mg/mL and 0.01–0.14 mg/mL, respectively. The radical scavenging abilities (DPPH) of the samples ranged between 16.05% and 88.77%, while the ferric reducing antioxidant power (FRAP) ranged between 0.38 and 7.36 mg/mL. The brix values showed high sugar contents (15–18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. While supplementation with M. oleifera leaves significantly affected the sensory parameters, its addition nevertheless offers a potential avenue to obtain additional nutrients besides its improved antioxidative properties.

A STUDY ON THE TRANSMISSION OF LYMPHATIC FILARIASIS WITH REFERENCE TO OCCUPATION IN URBAN AREAS OF NELLORE DISTRICT OF ANDHRA PRADESH

2021 ◽  
pp. 194-196
Author(s):  
Bhuvanagiri Venkata Subbaiah ◽  
P. Subbarama Raju
Keyword(s):  
Lymphatic Filariasis ◽  
Economic Impact ◽  
Urban Areas ◽  
Andhra Pradesh ◽  
Sampling Method ◽  
Age Group ◽  
The People ◽  
Convenience Sampling ◽  
Parasitic Worms ◽  
Selection Of

Lymphatic Filariasis commonly known as elephantiasis is a painful and profoundly disguring disease that has a major social and economic impact in Asia, Africa, the Western Pacic and parts of the Americas (Ottesen et.al., 1997). This disease is caused through parasitic worms known as larial worms. In most of the cases this disease have no symptoms, however, the people develop a syndrome called elephantiasis which is marked with severe swelling in the legs, breasts, arms and genitals. The condition becomes more painful and unable to tolerate the pain and the appearance of the patients also looks ugly. The main aim of this study is to assess the transmission of lymphatic lariasis with reference to occupation. The convenience sampling method was taken for selection of sampling among the selected areas with the sample of 255 in the urban areas of Nellore District of Andhra Pradesh. The results revealed that the people with the age group of more than 45 years living at slum areas were more affected with this disease due to lack of knowledge about this disease.

scholarly journals Chemical Pond Water Contamination–icpms Investigations in the Various Areas of Eluru City, Andhra Pradesh, India-a Case Study.

2021 ◽  
Author(s):  
BOGGU JAGAN MOHAN REDDY ◽  
Ganteda Rama Rao ◽  
K. V. B. Ranjitha ◽  
G. Satya S ◽  
Naresh Kumar Katari
Keyword(s):  
Urban Areas ◽  
Andhra Pradesh ◽  
Anthropogenic Activities ◽  
Pond Water ◽  
Total Hardness ◽  
Chemical Contamination ◽  
Stagnant Water ◽  
The People ◽  
Icp Ms

Abstract The several stagnant water resources contamination in urban areas mainly caused by anthropogenic activities and as well as pathogenic organisms. The objective of the present study is to determine the chemical contamination in pond water regardingsudden appearance of health problems among the people of certain areas in Eluru, West Godavari District, Andhra Pradesh, India. The results of ICP-MS investigations showed elemental impurities in water samples and physio-chemical parameters of pond water such as pH, TDS, EC, CC , Total Hardness etc., are studied in detailed.

scholarly journals Nutrigenomic and Biomolecular Aspect of Moringa oleifera Leaf Powder as Supplementation for Stunting Children

2021 ◽  
Vol 6 (1) ◽  
pp. 60113
Author(s):  
Agus Indra Yudhistira Diva Putra ◽  
Nyoman Budhi Wirananda Setiawan ◽  
Made Indira Dianti Sanjiwani ◽  
Ida Ayu Ika Wahyuniari ◽  
Agung Wiwiek Indrayani
Keyword(s):  
Molecular Biology ◽  
Literature Review ◽  
Dna Sequences ◽  
Moringa Oleifera ◽  
Beta Carotene ◽  
E Coli ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Pass Through ◽  
Calcium Iron

Stunting is a global health problem. Based on WHO data, there are 161 million children who experience stunting. Breastmilk supplementation in the form of Moringa oleifera leaves powder is known to be beneficial in suppressing the stunting incidence. Moringa oleifera leaves powder contains protein, micronutrients, and minerals such as calcium, iron, sodium, vitamins C and E, beta carotene, and antioxidants (flavonoid acids, phenolic acids, glucosinolates, isothiocyanates, and saponins). The use of Moringa oleifera leaves powder in stunting cases has been carried out, but further studies in the aspects of nutrigenomics and molecular biology have not been conducted. This study is a literature review of relevant articles from www.pubmed.com, www.sciencedirect.com, and scholar.google.com. The author used keywords "stunting", "nutrigenomics", "biomolecular", and "Moringa oleifera". Pathogenic microbe such as Shigella and pathogenic E. coli ingestion can cause changes in DNA sequences in the stunting pathogenesis. Moringa oleifera leave powder can pass through nutrigenomic and biomolecular mechanisms. Some macro and micromolecules of Moringa oleifera leaves powder such as folate plays a role in DNA methylation; vegetable protein and fatty acids act as promoters in DNA sequences; vitamins act as cofactors for enzymes, antioxidant, and antiinflammation. Seeing various potential mechanisms in the aspects of nutrigenomic and molecular biology, Moringa oleifera leaves powder can be used in overcoming stunting. Further research is needed to give more review about cytokines and molecules included in this literature review.

The Potential Application of Moringa oleifera Leaves in Functional Herbal Beverages: A Review of its Nutritional, Medicinal and Toxicity Profiles.

2020 ◽  
Vol 16 ◽  
Author(s):  
Yvonne Bailey-Shaw ◽  
Shawntae Rodney ◽  
Channtal Golding ◽  
Shadae Foster ◽  
Melaine Randle ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Nutritive Value ◽  
Therapeutic Potential ◽  
Scientific Evidence ◽  
Journal Articles ◽  
Leaf Extracts ◽  
Moringa Oleifera Leaves ◽  
The Subject ◽  
Medicinal Properties ◽  
Moringa Oleifera Lam

: In recent times, Moringa oleifera Lam. has become one of the most sought after therapeutic cure-all plants in tropical and subtropical zones, including Jamaica. Anecdotally, the most popular choice of Moringa consumption locally is in the form of functional herbal beverages such as teas and juices, prepared from the leaves of the plant. However, there is little or no scientific evidence to validate the efficacy and or safety of such beverages. An extensive search of scientific literature published over the last decade (2010-2020) related to the nutritional, medicinal and toxicological profiles of Moringa oleifera was therefore conducted, with special emphasis on literature related to the dried leaves and aqueous leaf extracts thereof. Google Scholar, Science Direct and PubMed databases were the main search tools employed. Articles which referred to varieties of Moringa, other than oleifera were excluded from the searches, as were articles which referred to subject matters outside of nutrition, medicinal properties and toxicity. All peer-reviewed journal articles, and other online articles, which referred to the subject matters of interest were critically read and included in the review. This review is a compilation of evidence-based literature, indicating the outstanding nutritive value, high therapeutic potential and the relatively non-toxic properties of the dried leaves and aqueous leaf extracts of Moringa oleifera. Prospects for their application in the development of safe and efficacious functional herbal beverages are indicated.

scholarly journals The incorporation of Moringa oleifera leaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability

2021 ◽  
Vol 6 (1) ◽  
pp. 738-748
Author(s):  
Geoffrey Tshifhiwa Khomola ◽  
Kgaogelo Edwin Ramatsetse ◽  
Shonisani Eugenia Ramashia ◽  
Mpho Edward Mashau
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Control Sample ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Cooking Properties ◽  
Moringa Oleifera Leaves ◽  
Technological Quality ◽  
Cooking Yield

Abstract Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of adding Moringa oleifera leaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p < 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.

scholarly journals Micronutrient and Antinutritional Content of Weaning Food Produced from Blends of Millet, Soya Beans and Moringa Oleifera Leaf Flour

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
Jane Hembadoon Gwer ◽  
Bibiana Dooshima Igbabul ◽  
Simon Terver Ubwa
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Vitamin A ◽  
Moringa Oleifera ◽  
Protein Quality ◽  
Control Sample ◽  
Weaning Food ◽  
Standard Methods ◽  
Amino Acid Tryptophan ◽  
Calcium Iron

Any Weaning food offered to infants should be rich in micronutrients and high in protein quality. The study assessed the Mineral, Vitamin A and C, Amino acids and Antinutritional profile of weaning food blends from millet flour (MLF), soya beans flour (SBF) and moringa oleifera leaf flour (MLF) in the ratio FMF:SBF:MLF- sample C (60:35:5), sample D (60:30:10), sample E (60:25:5), sample F (60:20:20) sample A (100 % FMF) was used as control, sample B (FMF(60):SBF(40). All analyses were done using standard methods. The Mineral, Vitamin A, C and Amino acid Tryptophan contents of the weaning food formulations significantly (p<0.05) increased with increased MLF Percentage. The Mineral values ranged from 57.37 to 466.87 mg/100g, 11.33 to 107.30 mg/100g, 36.27 to 62.38 mg/100g, 2.45 to 4.77 mg/100g and 76.64 to 178.09 mg/100g for calcium, iron, potassium, zinc and sodium respectively. Vitamins A (ß-Carotene) and C ranged from 0-5.25 and 0.58-3.89 mg/100g respectively. Tryptophan ranged from 1.16-2.40 g/100g protein. Manganese, Lysine, methionine was significantly (p<0.05) higher in MLF unsubstituted sample B. The anti-nutrients analyzed were significantly (p<0.05) low with values ranging from (0.09 to 0.43) mg/100 g, (0.13 to 1.49) mg/100 g, (0.33 to 0.95) mg/100 g and (0.03 to 0.07) mg/100 g for phytates, tannins, oxalates and trypsin inhibitor respectively.

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