Chemical Compositions and Nutritional Value of Moringa Oleifera Available in the Market of Mekelle
Journal of Food and Nutrition Sciences
Volume 3, Issue 5, September 2015, Pages: 187-190
Received: Aug. 9, 2015; Accepted: Aug. 14, 2015; Published: Sep. 8, 2015
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Author
Teklit Gebregiorgis Amabye, Department of Chemistry, Mekelle University College of Natural and Computational Science, Mekelle, Tigray, Ethiopia
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Abstract
Moringaoleifera is a tree distributed in Ethiopian semiarid and coastal regions. M. oleifera is used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values of dried M. oleifera leaf powder collected from supermarket in Mekelle. All samples of M. oleifera exhibited moisture levels varying from 3.06 to 3.34%, lipids from 10.21 to 10.31%, fiber from 7.29 to 9.46%, ashes from 10.71 to 11.18%, crude protein from 10.74 to 11.48%, and carbohydrates from 54.61 to 57.61%. The predominant mineral elements in the leaf powder according to ICP-MS were Ca (2016.5–2620.5 mg/100g), K (1817–1845 mg/100g), and Mg (322.5–340.6 mg/100g). We concluded that M. oleifera samples could be employed in edible and commercial applications.
Keywords
Mineral, Moringa Oleifera, Physico-Chemical
To cite this article
Teklit Gebregiorgis Amabye, Chemical Compositions and Nutritional Value of Moringa Oleifera Available in the Market of Mekelle, Journal of Food and Nutrition Sciences. Vol. 3, No. 5, 2015, pp. 187-190. doi: 10.11648/j.jfns.20150305.14
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