| Titles |
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English :
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MORINGA OLEIFERA PLANT " NUTRITIONAL VALUE AND UTILIZATION IN FOOD PROCESSING THEREFROM
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Arabic :
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نبات المورينجا "القيمة الغذائية والاستفادة منه فى التصنيع الغذائى"
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| Abstract |
Some physical properties and chemical composition of Moringa different parts such as (seedless pods, seeds, fresh and dried leaves) were investigated. The obtained data reveal that the seeds and dried leaves of MoringaOleifera are good sources for ether extract, crude protein, ash and also crude fibers. Minerals contents of Moringa different parts were studied and the obtained results indicate that the MoringaOleifera crop is also rich in many important minerals especially (Ca, K, Mg, P, Cu, Fe and Zn). The amino acids were determined in Moringa different parts where eighteen amino acids were identified. It contains the major essential amino acids, as well as argentine and glutamic acids in high percentage in Moringa different parts if compared to other amnio acids. The results also reveal that the different parts of Moringa are rich sources for natural antioxidants and total antioxidant activity. Also, phenolic compounds of Moringa different parts were analyzed and the results indicate that the quercetin, cafffeic acid and kaempferol are predominant phenolic compounds in Moringa pods and seeds. Whereas, the rutin, caffeic and ferulic acid are the dominant phenolic constituents of Moringa leaves extracts. Sensory evaluation characteristics of Moringa products show greater preference especially tea with 25% for both dried peppermint and dried cloves, cooked Moringa seeds and Moringa juice+ pineapple juice (1:1, V/V), had the highest scores for color, taste, odor, texture, and overall palatability. Finally, it is recommended through this investigation that the Moringa crop is suitable for both cultivation and food processing in Egypt.
Key words: MoringaOleifera, Phesical properties, chemical composition,
amino acids, antioxidant activity, phenolic compounds and products.
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| Publication year |
2013
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| Pages |
1597-1609
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt. J. Agric. Res
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد الأمين محمد يوسف
قسم بحوث تصنيع الحاصلات البستانية – معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية – الجيزة.
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| Publication Type |
Journal
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