scholarly journals Effect of drying temperature on the nutritional quality of Moringa oleifera leaves

2015 ◽  
Vol 9 (7) ◽  
pp. 395-399 ◽  
Author(s):  
S Alakali J ◽  
T Kucha C ◽  
A Rabiu I
Keyword(s):  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Drying Temperature ◽  
Moringa Oleifera Leaves

scholarly journals A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Martin Alain Mune Mune ◽  
Emilienne Carine Nyobe ◽  
Christian Bakwo Bassogog ◽  
Samuel Ren�� Minka
Keyword(s):  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Moringa Oleifera Leaves

Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility

2020 ◽  
pp. 128858
Author(s):  
Tassadit Benhammouche ◽  
Armindo Melo ◽  
Zita Martins ◽  
Miguel A. Faria ◽  
Susana C.M. Pinho ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Moringa Oleifera ◽  
In Vitro Digestibility ◽  
Protein Concentrates ◽  
Moringa Oleifera Leaves

Metalliferous conditions induce regulation in antioxidant activities, polyphenolics and nutritional quality of Moringa oleifera L.

2020 ◽  
Vol 22 (13) ◽  
pp. 1348-1361
Author(s):  
Wasif Nouman ◽  
Tehmeena Bashir ◽  
Rehman Gul ◽  
Tehseen Gull ◽  
Mark E. Olson ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Antioxidant Activities

scholarly journals The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves

10.5219/1672 ◽  
2021 ◽  
Vol 15 ◽  
pp. 961-969
Author(s):  
Fery Lusviana Widiany ◽  
Mochammad Sja'bani ◽  
Susetyowati ◽  
Emy Huriyati
Keyword(s):  
Moringa Oleifera ◽  
T Test ◽  
Liquid Food ◽  
Measured Variable ◽  
Organoleptic Quality ◽  
Moringa Oleifera Leaves ◽  
The Difference ◽  
Color Texture

This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves. The study was conducted in Yogyakarta, Indonesia. It involved 25 moderately trained panelists and also 5 trained panelists, who met the criteria. The measured variable was the organoleptic quality, which included aspects of color, texture, taste, and aroma. The formula tested was a powder formula made from the snail, tempeh, and moringa leaves. The proportion of snail flour, tempeh flour, and moringa leaves flour was 50:30:20. It was found that more than 50% of panelists liked the liquid food formula based on color, texture, taste, and aroma. Independent t-test to determine the difference between the organoleptic quality of the two groups showed p = 0.710 for color, p = 0.335 for texture, p = 0.603 for taste, and p = 0.880 for aroma. In conclusion, most of the panelists liked the liquid food formula products made from snail, tempeh, and moringa leaves based on the organoleptic quality result. There was no difference between the organoleptic quality studies of the two groups in the aspect of color, texture, taste, and aroma.

scholarly journals Development of moringa infusion for green tea and its evaluation

2018 ◽  
Vol 13 (2) ◽  
pp. 192-196
Author(s):  
Pushpa Chethan Kumar ◽  
Shamina Azeez ◽  
T K Roy
Keyword(s):  
Green Tea ◽  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Healthy Lifestyle ◽  
Organoleptic Evaluation ◽  
Plant Parts ◽  
Lemon Grass ◽  
Daily Diet ◽  
Moringa Oleifera Leaves ◽  
Herbal Infusions

Moringa oleifera leaves are known for its high nutritional quality. Its leaves are commonlyused for culinary purposes and it was explored as a potential nutraceutical in recent decades.Tea or herbal infusions have become an integral part of daily diet for a population who concernedabout a healthy lifestyle. Many herbs or plant parts have been used as infusions which providehealth promoting phytochemicals to the consumers. Therefore moringa infusions were preparedalong with some herbs/flavouring agents such as tulsi, ginger and lemon grass. Total polyphenolcontent in the infusions ranged between 685 and 1567 mg GAE/100 mL. Among phenolic acidsdetected, gallic acid was highest in all the treatments. Infusion containing moringa and tulsiscored high in organoleptic evaluation. Thus, moringa infusion can become an add-on varietyto the tea/herbal infusion consumers.

scholarly journals The effect of Moringa oleifera leaves on the quality of Bali bulls semen

2021 ◽  
Vol 788 (1) ◽  
pp. 012146
Author(s):  
M A Jamili ◽  
A L Toleng ◽  
M Yusuf ◽  
Sahiruddin ◽  
Masturi ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Moringa Oleifera Leaves

Nutritional Quality of Edible Parts of Moringa oleifera

2009 ◽  
Vol 3 (3) ◽  
pp. 175-180 ◽  
Author(s):  
Dalia I. Sánchez-Machado ◽  
José A. Núñez-Gastélum ◽  
Cuauhtémoc Reyes-Moreno ◽  
Benjamin Ramírez-Wong ◽  
Jaime López-Cervantes
Keyword(s):  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Edible Parts
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