Analysing the Nutritional Values of Moringa oleifera, under the Semi-arid Conditions of Sudan | Chapter 5 | Contemporary Research and Perspectives in Biological Science Vol. 9

Moringa oleifera (miracle plant) is rich in proteins, carbohydrates, vitamins, trace elements fatty acids, fibers, and phytochemical compounds. Moringa oleifera plant is used in semiarid, tropical, and subtropical areas as a food and medicinal plant. Moringa leaves are good food sources for those suffering from malnutrition due to their high protein and fiber content. The aim of the study is to evaluate the nutritional value of Moringa oleifera. The leaf extract of Moringa was studied by evaluating total protein, amino acid, vitamins, minerals, total fat and crude fiber under the semi-arid conditions of Sudan. The study was executed at the experimental farm of the Medicinal and Aromatic Plants Research Institute in Shambat, Sudan. HPLC and amino acid analyzer, atomic absorption spectrophotometry, Soxlet extractor, and Kjeldahl methods were used in this study. Minerals determination was done by using atomic absorption spectrophotometry (AAS). It was found that, carbohydrates 9.1 g, dietary fiber 2.1 g, fat 1.7 g, protein 8.1 g also rich in vitamins such as vitamin A 80 μg, thiamine (B1) 0.103 mg, Riboflavin (B2) 0.112 mg, Niacin (B3) 1.5 pantothenic acids (B5) 0.48 mg, vitamin B6 0.129 mg folic acid (B9) 41 μg Vitamin C 8.6 mg also rich in minerals such as Calcium 99.1 mg, Iron 1.3 mg, Magnesium 35.1 mg Mangenase 0.119 mg, Phosphorus 70.8 mg, Potassium 471 mg, Sodium 70 mg, Zinc 0.85 mg Also rich in essentials amino acids (ug/ml) Threonine 36.77, Valine 22.1, Methionine 2.13, Leucine 20.50, Isoleucine 31.8, Phenylalanine36.8, Histidine 30.88, Lycine 27.67, Argnine 21.45. Based on the results of this study it can be concluded that Moringa oleifera leaf extract had highly nutritive values.

 

Author (s) Details

 

Rasha Khalid Abbas
Department of Biochemistry, Faculty of Applied and Industerial Science University of Bahri, Sudan and Department of Chemistry, Faculty of Science and Arts in Mukhwa, University of Albaha, Saudi Arabia.

 

Fatma S Elsharbasy
Department of Chemistry of Natural and Microbial Products, National Research Center, Egypt and Department of Chemistry, Faculty of Science and Humanity studies, Sattam bin Abdul Aziz University, Saudi Arabia.

 

Abdalfatah Abdalla Fadlelmula
Department of Chemistry, Faculty of Science and Arts in Mukhwa, University of Albaha, Saudi Arabia.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v9/4068