Macronutrients and micronutrients in germinated and non-germinated seed flour and moringa leaves (Moringa oleifera L.)

Calizaya-Milla, Y. E. and Saintila, J. and García-García, J. P. and Dávila Villavicencio, R. and Vásquez-Vásquez, J. E. and Pacheco-Espinoza, J. I. and Sotelo-Méndez, A. and Pampa-Quispe, N. B. (2022) Macronutrients and micronutrients in germinated and non-germinated seed flour and moringa leaves (Moringa oleifera L.). Food Research (Malaysia), 6 (4). 138 -145. ISSN 2550-2166

Moringa (Moringa oleifera L.) is a plant highly valued for its content of macronutrients and bioactive elements. The objective of the study was to evaluate the composition of macronutrients and micronutrients of leaf flour, germinated or non-germinated seeds of moringa in the district of La Matanza in the department of Piura, Peru. The proximal analysis revealed that the moringa shoots presented a high protein value on days 2 and 3, with values of 39.25±0.01 g/100 g and 39.26±0.01 g/100 g, respectively. The fat content in the moringa leaf was significantly lower compared to the seed (p≤0.05). The fibre content in the raw seed was higher than the leaf content and the germinated seed (19.95 mg/100 g). The iron and calcium values were higher in the leaves (27.77 mg/100 g) and (1620 mg/100 g), respectively. The results of this study show that both moringa leaves and germinated and non-germinated seeds could significantly provide adequate amounts of protein, fat, fibre, and minerals such as iron and calcium.

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Abstract

Moringa (Moringa oleifera L.) is a plant highly valued for its content of macronutrients and bioactive elements. The objective of the study was to evaluate the composition of macronutrients and micronutrients of leaf flour, germinated or non-germinated seeds of moringa in the district of La Matanza in the department of Piura, Peru. The proximal analysis revealed that the moringa shoots presented a high protein value on days 2 and 3, with values of 39.25±0.01 g/100 g and 39.26±0.01 g/100 g, respectively. The fat content in the moringa leaf was significantly lower compared to the seed (p≤0.05). The fibre content in the raw seed was higher than the leaf content and the germinated seed (19.95 mg/100 g). The iron and calcium values were higher in the leaves (27.77 mg/100 g) and (1620 mg/100 g), respectively. The results of this study show that both moringa leaves and germinated and non-germinated seeds could significantly provide adequate amounts of protein, fat, fibre, and minerals such as iron and calcium.

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Item Type:	Article
AGROVOC Term:	Moringa oleifera
AGROVOC Term:	germination
AGROVOC Term:	proximate analysis
AGROVOC Term:	statistical analysis > statistical analysis Prefer using statistical methodsstatistical methods
AGROVOC Term:	fibres
AGROVOC Term:	minerals
AGROVOC Term:	proteins
AGROVOC Term:	fats
AGROVOC Term:	nutritional value > nutritional value Prefer using nutritive valuenutritive value
AGROVOC Term:	functional foods
Geographical Term:	Peru
Depositing User:	Ms. Azariah Hashim
Date Deposited:	30 Oct 2024 08:15
Last Modified:	30 Oct 2024 08:15
URI:	http://webagris.upm.edu.my/id/eprint/656

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