Proximate Composition, Amino and Fatty Acid Profiles and Element Compositions of Four Different Moringa Species

T. Stadtlander and K. Becker

Journal of Agricultural Science, 2017, vol. 9, issue 7, 46

Abstract: Several species of trees belong to the genus Moringa, but only one, Moringa oleifera (Lam.), has been intensively studied. No data has been published so far on the nutritional properties of M. stenopetala, M. drouhardii or M. hildebrandtii. In this study, kernels and leaves of M. oleifera, M. stenopetala, M. drouhardii and M. hildebrandtii have been analysed for their protein, fat, amino acid, fatty acid and macro- and microelements and discussed in relation to the known nutritional requirements of a young child. This study suggests that Moringa leaves, especially those of M. oleifera, are a suitable source of amino acids, vitamins and several elements but not for lipids and fatty acids. Moringa kernels are less suited as vegetable but are a suitable source for oils with M. oleifera seeds showing the best kernel to shell ratio.

Date: 2017
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