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Journal of Food Resource Science
  Year: 2014 | Volume: 3 | Issue: 1 | Page No.: 12-20
DOI: 10.3923/jfrs.2014.12.20
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Proximal and Elemental Composition of Moringa oleifera (Lam) Leaves from Three Regions of Chad

Mbaiguinam Mbailao, Tarkodjiel Mianpereum and Ngakou Albert

In Chad, like in many countries around the world, Moringa oleifera leaves are eaten by some people in the regions where this plant grows. No research has been done on chemical and the elemental composition of the leaves from this country. In this study, total proteins, aminoacids profile, carbohydrates, total lipids, crude fibbers, chlorophyll A and B, vitamin C and minerals were measured. The results reveal that leaves of Moringa oleifera are a rich source of proteins (31.5%) but contain less carbohydrates (13.5%) and lipids (2.5%). The amino acid profile shows a well balance composition. The highest amino acid percent is that of Glycin (9%), the lowest is that of sulfur amino acids, Methionine and Cystein (average 0.4%). The leaves of Moringa contain more ascorbic acid (average 250 mg 100 g-1 fresh matter) than orange and lemon. Compared to the daily requirement of elementals, Moringa leaves are a good dietary source for 2 macro elements, calcium and magnesium and for 2 micro elements, manganese and copper. Moringa leaves, thus, constitute a good source of protein, vitamin C and some elements of the human diet.
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  •    Mineral Composition of Moringa oleifera Leaves and Pods from Different Regions of Punjab, Pakistan
  •    Nutrient Composition of Some Unconventional and Local Feed Resources Available in Senegal and Recoverable in Indigenous Chickens or Animal Feeding
  •    A Simple UV-spectrophotometric Method for the Determination of Vitamin C Content in Various Fruits and Vegetables at Sylhet Area in Bangladesh
  •    Determination of Chemical Composition and Nutritional Values of Moringa oleifera Leaves
How to cite this article:

Mbaiguinam Mbailao, Tarkodjiel Mianpereum and Ngakou Albert, 2014. Proximal and Elemental Composition of Moringa oleifera (Lam) Leaves from Three Regions of Chad. Journal of Food Resource Science, 3: 12-20.

DOI: 10.3923/jfrs.2014.12.20






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