Abouel-Yazeed, A. (2019). Usage of Moringa Leaves as a Component in some Foodstuff. Journal of Food and Dairy Sciences, 10(10), 365-371. doi: 10.21608/jfds.2019.59706
A. M. Abouel-Yazeed. "Usage of Moringa Leaves as a Component in some Foodstuff". Journal of Food and Dairy Sciences, 10, 10, 2019, 365-371. doi: 10.21608/jfds.2019.59706
Abouel-Yazeed, A. (2019). 'Usage of Moringa Leaves as a Component in some Foodstuff', Journal of Food and Dairy Sciences, 10(10), pp. 365-371. doi: 10.21608/jfds.2019.59706
Abouel-Yazeed, A. Usage of Moringa Leaves as a Component in some Foodstuff. Journal of Food and Dairy Sciences, 2019; 10(10): 365-371. doi: 10.21608/jfds.2019.59706
Usage of Moringa Leaves as a Component in some Foodstuff
The target of this investigation was to determine the chemical analysis besides the characteristic of the application of Egyptian Moringa oleifera leaves. Results found that the proximate analysis of moringa leaves are rich in protein, carbohydrate and fiber (23.14, 53.63 and10.61%, respectively). Moringa leaves are a good source of essential amino acids such as leucine, lysine and valine as follows (22.19, 15.18 and 13.79%, respectively).Moreover, major fatty acids in Moringa leaves were oleic acid (C18:1) (40.24%), linolenic acid (C18:2) (19.43%), palmitic acid(C16:0) (15.63%) as well as linoleic acid (C18:2) (7.95 %) .Furthermore, essential minerals especially Ca and K. Results also showed that having an abundance of bioactive components and natural antioxidants (phenolic content (33.12 mg GAE/g extract), flavonoids content (18.12 mg/g), ascorbic acid content (17.67 mg/100g) and antioxidant activity (78.98%). Generally, the sensory quality of application fortified with leaves powder for potential with the item in food confirmed that the ability to use it as additives or food fortification. The best of the sensory assessments showed that, the Mentha /Moringa in tea bags was (97% Mentha + 3% Moringa), prepared salad using Moringa as a spice and fortification was (99.4% salad + 0.6% Moringa) and the crackers (snack) products was (95% wheat flour + 5% Moringa). As a result, it is suggested that recommendation to improve the consumption from it to treat malnutrition in developing countries.
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