EL - MASSRY, F., MOSSA, M., YOUSSEF, S. (2013). MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION IN FOOD PROCESSING ". Egyptian Journal of Agricultural Research, 91(4), 1597-1909. doi: 10.21608/ejar.2013.166383
FATMA H. M. EL - MASSRY; MOHAMED E. MOSSA; SAAD M. YOUSSEF. "MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION IN FOOD PROCESSING "". Egyptian Journal of Agricultural Research, 91, 4, 2013, 1597-1909. doi: 10.21608/ejar.2013.166383
EL - MASSRY, F., MOSSA, M., YOUSSEF, S. (2013). 'MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION IN FOOD PROCESSING "', Egyptian Journal of Agricultural Research, 91(4), pp. 1597-1909. doi: 10.21608/ejar.2013.166383
EL - MASSRY, F., MOSSA, M., YOUSSEF, S. MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION IN FOOD PROCESSING ". Egyptian Journal of Agricultural Research, 2013; 91(4): 1597-1909. doi: 10.21608/ejar.2013.166383
MORINGA OLEIFERA PLANT "VALUE AND UTILIZATION IN FOOD PROCESSING "
Horticultural Crops Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
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.
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