Egypt. J. Agric. Res.

, 91 (4), 2013 1597

MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION IN

FOOD PROCESSING "

EL - MASSRY, FATMA H. M., M. E. M. MOSSA and

S. M. YOUSSEF

Horticultural Crops Res. Dept., Food Tech. Res. Inst., ARC, Giza.

(Manuscript received 31 July 2013)

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 Moringa oleifera 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 Moringa oleifera 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 argenine and glutamic acids in
high percentages in Moringa different parts if compared to other
amino 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
,caffeic 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 : Moringa oleifera , physical properties , chemical
composition, amino acids, antioxidant activity , phenolic
compounds and products.

INTRODUCTION

Edible wild indigenous plants become an alternative source for food possessing
high potential of vitamins, minerals and other interesting elements particularly during
seasonal food storage. Wild fruits are also known to have nutritional and medicinal
properties that could be attributed to their antioxidant effects as well as being used to
fortify stable foods particularly for malnourished children (Compaore et al., 2011).
Moringa oleifera Lam ( Moringa ceae) is one of those aforementioned fruits. Its origin
referred to western and sub – Himalayan region, India, Pakistan, Asia minor, Africa
1598 MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION
IN FOOD PROCESSING "

and Arabia. Now it is distributed in the Philippines, Cambodia, Central, North and
South American and the Caribbean Islands.
Moringa oleifera is a tropical tree possessing numerous economic applications.
Plus growing international interest., moringa tree is cultivated and used as a vegetable
(leaves, green pods, flowers, roasted seeds ), for spice (mainly roots ), for cooking
and cosmetic oil ( seeds ) and as a medicinal plant ( all plant organs ), ( Rebecca et
al., 2006 ).
Moringa oleifera is a highly valuable plant, distributed in many tropical and
subtropical countries. It has an impressive range of medicinal uses with high
nutritional value. Different parts of this plant contain a profile of important minerals,
and are a good source for protein, vitamins, B – carotene, amino acids and various
phenolics. Moringa plant provides a rich and rare combination of zeatin, qurcetin,
kaempferol and many other phytochemicals. It is also very important plant for it,s
medicinal value. Various parts of the plant such as leaves, roots, seeds, bark, fruit,
flowers and immature pods etc as cardiac and circulatory stimulants, posses
antitumour, antipyretic, antitiepileptic, anti-inflammatory, antiulcer, antispasmodic,
antihypertensive, cholesterol lowering, antioxidant, antidiabetic, antibacterial and
antifungal ( Bukar et al., 2010 ).
In the west, one of the best known use for Moringa is utilization of powdered
seeds to flocculate contaminates to purify drinking water. The seeds are also eaten
green, roasted, powdered and steeped for tea or used in curries.
Recently, this tree has been advocated as an outstanding indigenous source of
highly digestible protein, Ca, Fe, vitamin C, and carotenoids suitable for utilization in
many of the so – called "developing" regions of the world where under nourishment is
a major concern ( Jed, 2005 ).
The seeds of Moringa oleifera are particularly rich in proteins ( 35.37 + 0.07 g /
100 g ), lipids ( 43.56 + 0.03 g / 100 g ) and minerals ( Mg and Zn ). Seeds of
Moringa oleifera had also the strongest radicals scavenging activity ( 99.74 % ) and
flavonoids content ( Compaore et al., 2011 ).
Busani et al., ( 2011 ) found that the dried leaves had crude protein levels of
30.0 % and 19 amino acids. The dried leaves had the following mineral contents:
calcium(3.65 % ), phosphorus( 0.3 % ), magnesium ( 0.5 % ), potassium ( 1.5 % ),
sodium ( 0.164 % ), sulphur ( 0.63 % ), zinc ( 13.03 mg / kg ), copper ( 8.25 % ),
manganese ( 86.8 mg / kg ), iron ( 490 mg / kg ) and selenium ( 363 mg / kg ) . The
values of amino acids, minerals and vitamins profiles reflect desirable nutritional
balance.
Thus, this study is an attempt to evaluate accurately the chemical composition of
Moringa plant, besides fixing the most significant nutritional components in that
aforementioned plant.
 FATMA H. M. EL - MASSRY, et. al. 1599

The aim is also extended to investigate the possibility of utilization of some

Moringa by-product parts such as leaves and hulls for sanitary food and or / food
processing.
MATERIALS AND METHODS
Materials:
The fresh seedless pods, seeds and leaves of Moringa plants ( Moringa oleifera )
were obtained from Horticultural Research Institute, Agric. Res. Center, Giza, and
transferred then frozen and stored at – 18o C until analysis and processing.
A part of the fresh leaves appropriated has been dried at 45 o C for approximately
6 hours in an oven, then minced to powder by milling using a locally Milling machine
and then kept in plastic sachets at room temperature ( 25o C ).
The chemical composition analyses has been performed in triplicate for all
investigated samples.
Preparation of Moringa oleifera products:
The leaves were harvested in the green form, dried in an oven and milled into
powder, then processed to Moringa tea. Also, Moringa leaves powder was mixed with
25 % (W/W) peppermints and 25 % ( W/W ) cloves powders, respectively, to make
tea drinks. Whereas, seeds of Moringa were cooked by conventionally method in
houses such as green peas.
All Moringa oleifera products and juices were prepared according to the methods
of ( Cruess, 2000 ).
Methods:
Moisture, crude protein, ether extract, ash, crude fiber and carbohydrates were
determined by using the methods of the AOAC (2000).
Minerals content ( Na, Ca and K ) were determined in the diluted solution of ash
samples by using emission flam photometer ( Model Corning 410 ).
The other minerals (Cu, Zn , Mn , Fe, P and Mg ) were determined by Atomic
absorption spectrophotometer ( PerKin – Elmer Instrument Model 2380 ).
Amino acids were determined using Amino Acid Analyzer (LC 3000), according to
the methods of ( Bassler and Buchholz , 1993).
Determination of total antioxidant activity of samples:
Antioxidant activity was determined according to the method described by Zhang
and Hamauzu (2004) as follows: Five grams of Moringa different parts were extracted
by 100 ml. 80 % methanol. Different concentrations (10 to 50 μ ml ) were used to
determine the antioxidant activity using 2,2 – diphenyl – 1 – picryl hydroxyl (DPPH).
Total phenolics were estimated according to AOAC (1990), by using photometric
method with Folin reagent. Flavonoids were extracted and determined according to
Zhuang et al., ( 1992 ). Carotenoids including B – carotene plus ascorbic acid were
determined according to AOAC ( 1990 ).
1600 MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION
IN FOOD PROCESSING "

Determination of phenolic compounds: Extraction , separation and quantification

of phenolic compounds were determined according to the method described by Goupy
et al., (1999).
Sensory evaluation and statistical analysis:
Sensory evaluation of Moringa products different properties were carried out by
ten panelists on the sensory parameters. Data were recorded as means and analyzed
by ( SPSS ) Windows ( Ver.10.1 ). One – way analysis of variance (ANOVA) and
Duncan comparisons were tested to signify differences between different treatments
of seeds and leaves Moringa oleifera.

RESULTS AND DISCUSSION

Some physical properties of Moringa oleifera pods and seeds:

Data concerning that point are shown in Table (1). From that aforementioned
table, it could be clearly observed that Moringa oleifera has very characteristic
physical properties such as weight of every pod, every 100 pod, every seed, every 100
seeds. It is also noticed through that table that the number of seeds in every pod of
Moringa oleifera is perhaps higher than that any other famous vegetable such as peas
or green bean indicating that Moringa oleifera pods are full seeds and not empty such
as hraty bean (sometimes).

Table 1. Some physical properties of pods and seeds of Moringa oleifera

Characteristics Values

Average weight of pod ( g ) 7.68

Average weight of 100 pod ( g ) 768
Average weight of seeds ( g ) / pod 4.73
Average weight ( g ) / 100 seeds 31.24
Average number of seeds / pod 16
Average weight of kernel ( g ) / 100 seeds 21.69
Percent weight of kernel in relation to entire seed 73.67
Percent weight of hull in relation to entire seed 26.33
Moisture in kernel ( % ) 5.78
Moisture in hull ( % ) 11.32
Moisture in whole seed ( % ) 6.89

From the same Table ( 1 ), it could be also obviously concluded that Moringa
oleifera ( kernel, hull and seed ) has very optimum moisture content, which means
that this crop is naturally protected against both spoilage and deterioration.
On the other hand, Hamed ( 1980 ), reported that the moisture contents of
green peas pods and seeds were 25.82 and 23.75 %, respectively. These values of
moisture contents in green peas crop were very high if compared to those of our
investigated moringa.
 FATMA H. M. EL - MASSRY, et. al. 1601

Chemical composition of different parts of Moringa (Moringa oleifera):

The chemical composition of different parts of Moringa such as pods (seedless),
seeds, fresh and dried leaves for their moisture content, crude protein, ether extract,
ash, crude fiber and total carbohydrates are shown in Table ( 2 ).
The results of the proximate composition (Table 2 ) revealed that seeds of
Moringa oleifera, as other legumes, are good sources for ether extract, proteins and
crude fibers. It contained 44.78, 25.97 and 4.87 % (on dry weight basis),
respectively.Also,dried leaves contained high amounts of protein and crude fibers
which were 26.79 and 18.67 %, respectively. On the other hand, other parts of
Moringa oleifera contained, lower contents than those reported for seeds and dried
leaves recorded in the same aforementioned Table ( 2 ).

Table 2. Chemical composition of Moringa oleifera different parts*

Components *** Moringa parts

Pods** Seeds Fresh leaves Dried leaves

Moisture ( % ) 85.65+ 0.3 4.67+ 1.8 74.32 + 2.1 5.48 + 2.3

Crude protein ( % ) 17.20 + 0.7 25.97 + 2.1 20.94 + 2.4 26.79 + 1.8

Ether extract ( % ) 0.44 + 0.2 44.78 + 0.5 5.75 + 0.8 4.98 + 1.5

Ash ( % ) 12.33 + 0.2 5.22 + 0.6 3.64 + 0.7 7.92 + 0.9

Crude fibers ( % ) 34.96 + 0.3 4.87 + 0.5 7.68 + 1.1 18.67 + 0.8

Total carbohydrates ( % ) 26.37 + 2.1 14.41 + 2.3 37.85 + 1.2 35.90 + 1.2

Energy ( Kcal / 100 g ) 178.24 564.54 286.91 295.58

*Data are means values + standard deviation (SD) of duplicate results.

** Seedless pods. ***Components calculated on dry weight basis.

Also, results in the same pervious Table ( 2 ) show that the total carbohydrates
contents were higher in fresh and dried leaves of Moringa oleifera, which were 37.85
and 35.90 %, respectively. In addition the ash content was 3.64 and 7.92 %,
respectively ( Table, 2 ).
Conclusively, it could be observed that the seeds and leaves of Moringa oleifera
are good sources for ether extract, crude protein, ash and crude fiber as other
legumes.
Those results are in agreement with these reported by Compaore et al., (2011),
who found that the seeds of Moringa are particularly rich in protein( 35.37 % ) and
lipids ( 43.56 % ). Also, Charles et al., ( 2011 ), stated that the percentages ( % ) of
proteins, moisture, fat, carbohydrates of fresh and dried leaves were 11.9, 73.9, 1.1
and 10.6 and 27.2, 5.9, 17.1 and 38.6%, respectively.
1602 MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION
IN FOOD PROCESSING "

Finally, through data tabulated in Table ( 2 ), it could be clearly concluded that

different Moringa parts are rich to great extent in many significant components such
as protein and carbohydrates.
Mineral contents of different parts of Moringa ( Moringa oleifera):
Data concerning minerals content are shown in Table ( 3 ), data revealed to
great extent the presence of nearly most of different minerals. The results singed to
high concentrations calcium ( Ca ), phosphorus ( P ), magnesium ( Mg ), potassium
( K ) and sodium ( Na ) in dried leaves than those of Moringa other parts. Where
concentrations of the aforementioned minerals were 2078.98, 346.87, 403.56,
1498.75 and 72.50 mg / 100 g (DWB), respectively.
The seeds contain also the same minerals contents, which were nearly similar to
those in Moringa oleifera leaves, which were, 76.85, 524.30, 259.78, 64.24 and 24.92
mg / 100 g (DWB), respectively (Table 3).
On the other hand, Moringa seeds contained appreciable amounts of minerals
especially micro – elements such as, zinc (Z), copper (Cu) and manganese (Mn). The
values obtained for the micro – elements, Zn (27.47), Cu (48.13) and Mn (87.75) mg /
100 g ( DWB ), respectively (Table, 3).
On contrary, the analysis of minerals showed that the Moringa leaves were good
sources for iron ( Fe ) than that found in other parts of Moringa oleifera, which values
were, 15.98 and 27.76 mg / 100 g ( DWB ) for fresh and dried leaves, respectively.
Table 3. Minerals content in Moringa oleifera different parts*
(mg / 100 g DWB ).
Moringa parts
Minerals
Pods** Seeds Fresh leaves Dried leaves

Macro - elements
Calcium ( Ca ) 28.97 + 0.4 76.85 + 2.1 738.94 + 1.1 2078.98 + 0.1
Phosphorus ( P ) 112.32 + 0.3 524.30 + 2.3 89.77 + 1.3 346.87 + 0.3
Magnesium ( Mg ) 25.20 + 0.1 259.78 + 0.9 147.58 + 0.9 403.56 + 0.8
Potassium ( K ) 263.45 + 0.17 64.24 + 1.8 494.12 + 0.8 1498.75 + 0.9
Sodium ( Na ) 15.34 + 0.14 24.92 + 1.7 21.95 + 1.1 72.50 + 0.2
Micro – elements
Zinc ( Zn ) 0.34 + 3.4 27.47 + 1.1 1.18 + 2.4 5.43 + 1.1
Copper ( Cu ) 3.24 + 0.19 48.13 + 1.3 1.25 + 2.1 0.76 + 1.2
Manganese ( Mn ) 8.38 + 2.7 87.75 + 0.9 13.49 + 0.9 32.45 + 0.9
Iron ( Fe ) 5.25 + 2.3 13.67 + 0.8 15.98 + 1.1 27.76 + 0.8

*Data are means values + standard deviation ( SD ) of duplicate results.

** Seedless pods.

These results are nearly in agreement with Nzikou et al., ( 2009 ), who have
found calcium, magnesium, potassium and sodium values in Moringa oleifera seeds as
follows: 83.75, 251, 36.53 and 22.5 mg / 100 g ( DWB ), respectively.
 FATMA H. M. EL - MASSRY, et. al. 1603

Also, Charles et al., ( 2011 ) noticed that the minerals contents for the ( Ca,
Mg, K, Fe, Zn and P ) were 847.1, 151.3, 549.6, 17.5, 1.3 and 111.5 and 2098.1,
406.0, 1922.0, 28.3, 5.4 and 351.1 mg / 100 g ( DWB ) in the fresh and dried Moringa
oleifera leaves, respectively.
The results indicated that the Moringa oleifera is an important crop, which has
high concentrations in energy releasing nutrients such as lipids and proteins, besides
important minerals ( Ca, K, Mg, P, Fe and Zn ).
As it was mentioned for other aforementioned components in seeds, leaves
and pods in Moringa oleifera, it has been also proved through chemical analysis that
crop (Moringa oleifera ) is also rich in many important minerals.
Amino acids of different parts of Moringa (Moringa oleifera) :
Amino acids contents and types are very important parameters for evaluating
the protein.
Results of the amino acids composition of Moringa different parts are
recorded in Table ( 4 ).
The results indicated that the different parts of Moringa oleifera contained
18 (eighteen) amino acids.
Results in Table ( 4 ), indicated that argenine, glutamic acid and cystine in
Moringa oleifera seeds protein were the most predominant amino acids which
contents are 12.68, 18.76 and 4.59 g / 16 g N, respectively. On the other hand,
Moringa oleifera leaves contained high amount of other amino acids, especially
essential amino acids such as, methionine, valine, phenylalanine, leucine, lysine and
tryptophan, which were 2.12, 6.47, 6.38, 10.12, 6.73 and 2.17 g / 16 g N,
respectively, ( Table 4 ). It could be also observed that the Moringa oleifera is
reported to have high quality protein which could be easily digested and that is
influenced by the quality of its amino acids ( Foidl et al., 2001 ).
1604 MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION
IN FOOD PROCESSING "

Table 4. Amino acids composition (g/16g N) in different parts of Moringa (Moringa oleifera ).

Amino acids Moringa parts

Pods** Seeds Fresh leaves Dried leaves
Arginine 8.84 12.68 7.12 6.34
Serine 2.09 2.59 4.87 4.22
Aspartic acid 3.13 4.34 10.79 8.98
Glutamic acid 14.71 18.76 11.93 10.64
Glycine 3.72 5.34 6.23 5.58
Threonine* 1.70 2.45 5.15 4.85
Alanine 2.87 4.13 6.72 7.47
Tyrosine* 1.14 1.75 4.43 3.96
Proline 4.21 5.93 6.12 5.56
Methionine* 1.44 2.08 2.12 2.03
Valine* 2.64 3.78 6.47 5.79
Phenylalanine* 3.05 3.36 6.38 6.29
Isolucine* 2.32 3.34 5.29 4.59
Leucine* 4.13 5.73 10.12 8.89
Histidine* 1.72 2.47 3.18 3.04
Lysine* 1.14 2.65 6.73 5.78
Cystine 3.22 4.59 1.38 1.23
Tryptophan* 0.56 0.69 2.17 2.12

*General essential amino acids.

** Seedless pods.

These results are in agreement with those reported by Busani et al., ( 2011 ).
Natural antioxidants and antioxidant activities of Moringa different parts:
Total polyphenols, total flavonoids, ascorbic acid, B–carotene, carotenoids and
total antioxidant activity in different parts of Moringa oleifera are shown in Table ( 5 ).
The results shown in Table ( 5 ) revealed that the total polyphonols, total
flavonoids and ascorbic acid of different Moringa plant parts ranged from ( 9.57 to
22.38 ), ( 68.97 to 142.20 ) and ( 67.84 to 871.28 ) mg / 100 g ( DWB ),
respectively.
On the other hand, B – carotene and carotenoids ranged from ( 0.65 to 28.36 )
and ( 28.94 to 149.95 ) mg / 100 g ( DWB ), respectively in different Moringa plant
parts (Table ,5).
 FATMA H. M. EL - MASSRY, et. al. 1605

Table 5. Natural antioxidants and total antioxidant activities of different parts* of

Moringa oleifera.

Natural antioxidants Moringa parts

Pods** Seeds Fresh leaves Dried leaves

Total polyphenols (mg / 100 g) 13.71 + 0.52 9.57 + 0.28 22.38 + 1.12 21.56 + 0.87

Total flavonoids (mg / 100 g) 68.97 + 0.49 142.20 + 0.72 77.95 + 1.20 75.98 + 0.79

Ascorbic acid (mg / 100 g) 871.28 + 0.32 84.48 + 0.71 825.13 + 1.17 67.84 + 0.72

B – carotene (mg / 100 g) 0.97 + 0.43 0.65 + 0.80 28.36 + 1.16 17.59 + 0.70

Carotenoids ( mg / 100 g ) 140.95 + 0.64 28.94 + 0.79 149.75 + 1.10 147.42 + 0.67

Total antioxidant activity (%) 133.78 + 0.96 166.76 + 0.82 168.34 + 0.71 167.63 + 0.97

*Data are means values + standard deviation ( SD ) of duplicate results.

** Seedless pods.

Total antioxidant activity also ranged from (133.78 to 168.34) %, for pods and
leaves of Moringa oleifera, respectively ( Table 5 ).
It could be observed that the different parts of Moringa plants are rich sources
for natural antioxidants and total antioxidant activity ( Table 5 ). These results are in
agreement with these stated by Compaore et al., 2011 ).
However, from the aforementioned obtained data, it could be clearly concluded
that nearly all Moringa oleifera parts ( leaves, pods and seeds ) contained
considerable contents of components possessing the property of antioxidant activity.
That means that, Moringa worth to be as we mentioned before promising crop which
could play an important role as one of the most significant defiance lines of human
body against different diseases.
Identification of phenolic compounds of different parts of Moringa oleifera
by HPLC analysis:
Ten phenolic compounds were identified from Moringa different parts by High
Performance Liquid Chromatography (HPLC) analysis.The detected phenolic
compounds were gallic acid ,chlorogenic acid , ellagic acid ,ferulic acid ,kaempferol
,quercetin ,rutin ,syringic acid ,caffeic acid and catechin are shown in Table (6).
1606 MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION
IN FOOD PROCESSING "

Table 6. Phenolic compounds of different parts of Moringa oleifera fractionation by

HPLC analysis ( mg/100g on dry weight basis).
Phenolic compounds Moringa parts
Pods* Seeds Fresh leaves Dried leaves
Gallic acid 9.14 6.37 14.22 13.72
Chlorogenic acid 7.44 3.54 8.62 6.97
Ellagic acid 1.53 0.97 4.78 2.34
Ferulic acid 0.75 0.52 36.79 33.80
Kaempferol 22.23 74.13 1.80 0.74
Quercetin 42.36 16.48 28.56 27.14
Rutin 18.54 14.25 97.68 89.69
Syringic acid 0.53 0.44 2. 66 1.27
Caffeic acid 32.14 28.14 68.25 65.74
Catechin* 3.25 2.96 18.16 17.29

* Seedless pods.
The highst contents of phenolic compounds were quercetin , kaempferol and
rutin for pods , seeds and fresh and dried leaves , respectively. The abovementioned
values were 42.36 , 74.13 and 97.68 mg/100g (DWB) , respectively (Table ,6).
Conclusively, results indicate that the quercetin ,caffeic acid and kaempferol were
predominant phenolic compounds in Moringa pods and seeds extracts. Whereas , the
rutin , caffeic acid and ferulic acid are the dominant phenolic constituents of
Moringa leaves extracts (Table ,6).
These results are in agreement with observed by Atawodi et al., (2010), who
showed the antioxidant activity of Moringa oleifera extracts is due to the presence of
various bioactive compounds such as chlorogenic acid , rutin , quercetin and
kaempferol.
Sensory evaluation of Moringa products:
Data concerning sensory evaluation of some Moringa products are shown in
Table (7). From that Table (7), it could be clearly observed that nearly all
manufactured Moringa products were almost palatable among different panelists. On
the other hand, high scores of different sensory attributes plus overall palatability
were given to Moringa tea with 25 % dried peppermint, Moringa tea + 25 % dried
cloves, Moringa juice + pineapple juice (1: 1 ,V / V ) and cooked Moringa seeds,
respectively ( Table, 7 ).
It could be indicated through the aforementioned obtained results that it was
applicable, successful and available to utilize Moringa crop in producing many
palatable and preferable manufactured products.
That proved that Moringa crop has an important technological value as an
untraditional new cultivated crop or by other meaning worth to be investigated.
 FATMA H. M. EL - MASSRY, et. al. 1607

Table 7. Sensory evaluation of Moringa products.

Moringa Color Taste Odor Texture Overall

products acceptability

(1) 8.52a 8.00a 7.34bc 8.62a 8.00ab

(2) 7.34bc 7.40bc 7.38bc 8.00ab 7.82b

(3) 7.68b 6.75cd 7.32bc 8.23ab 7.35b

(4) 8.30ab 7.79b 8.25a 8.77a 8.20ab

(5) 8.40a 8.00a 8.12ab 8.22ab 8.32a

( 1 ) Leaves juice ( 100 % Moringa leaves ).

( 2 ) Leaves juice + pineapple juice ( 1 : 1 , V/V).

( 3 ) Cooked seeds ( such as cooked peas ).

( 4 ) Moringa tea + 25 % dried cloves ( W/W).

( 5 ) Moringa tea + 25 % dried peppermint (W/W).

Finally, through all data concerning different compounds existing in Moringa

oleifera, it could be clearly concluded that Moringa is very rich in many important
nutrients to human health such as energy releasing nutrients such as lipids and
proteins including essential or non – essential amino acids, significant minerals which
means that this crop worth to be studied or investigated.
Through the same study, it has been proved that it could be practically to
utilize moringa different parts in producing very important and palatable economic
products such as moringa tea, moringa juice and cooked seeds. It is also
recommended to expand the area cultivated with moringa in future.

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