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Journal of Food Resource Science

Year: 2014 | Volume: 3 | Issue: 1 | Page No.: 12-20
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Authors

Mbaiguinam Mbailao

Tarkodjiel Mianpereum

Ngakou Albert

Keywords

Research Article

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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