Abstract: Moringa oleifera is a plant containing many nutrients that are mostly concentrated within the leaves. Commonly, the separation process of these nutrients involves solid-liquid extraction followed by evaporation and drying to obtain a concentrated extract, which is rich in proteins, vitamins, carbohydrates, and other essential nutrients that can be used in the food industry. In this work, three drying methods were used, which involved very different temperature and pressure conditions, to evaluate the effect of each method on the vitamin C content and the antioxidant efficiency of the extracts. Solid-liquid extractions of Moringa leaf (LE) were carried out by employing an ethanol solution (35% v/v) at 50 °C for 2 hours. The resulting extracts were then dried i) in a convective oven (CO) at 100 °C and at an atmospheric pressure of 750 mbar for 8 hours, ii) in a vacuum evaporator (VE) at 50 °C and at 300 mbar for 2 hours, and iii) in a freeze-drier (FD) at -40 °C and at 0.050 mbar for 36 hours. The antioxidant capacity (EC50, mg solids/g DPPH) of the dry solids was calculated by the free radical inhibition method employing DPPH˙ at 517 nm, resulting in a value of 2902.5 ± 14.8 for LE, 3433.1 ± 85.2 for FD, 3980.1 ± 37.2 for VE, and 8123.5 ± 263.3 for CO. The calculated antioxidant efficiency (AE, g DPPH/(mg solids·min)) was 2.920 × 10-5 for LE, 2.884 × 10-5 for FD, 2.512 × 10-5 for VE, and 1.009 × 10-5 for CO. Further, the content of vitamin C (mg/L) determined by HPLC was 59.0 ± 0.3 for LE, 49.7 ± 0.6 for FD, 45.0 ± 0.4 for VE, and 23.6 ± 0.7 for CO. The results indicate that the convective drying preserves vitamin C and antioxidant efficiency to 40% and 34% of the initial value, respectively, while vacuum drying to 76% and 86%, and freeze-drying to 84% and 98%, respectively.
Abstract: Moringa oleifera is mainly used as herbal medicine in most homes in Northern Nigeria. The plant is easy to grow and thrives very well regardless the type of soil. Use of moringa leaves in food production can yield attractive varieties on menu. This paper evaluates the acceptability of dishes produced with fresh moringa leaves with a view to promoting it in popular restaurants. A three course menu consisting of cream of moringa soup as the starter, mixed meat moringa sauce with semovita as the main dish and moringa roll as sweet was produced and served to a 60-member taste panel made of three groups of 20 each. Respondents were asked to rate the organoleptic qualities of the samples on a 10-point bipolar scale ranging from 1 (Dislike extremely) – 10 (Like extremely). Data collected were treated to one sample t-test and One Way ANOVA. Results show that the panelists extremely like the moringa products. It is recommended that Moringa oleifera should be incorporated into meals which is more readily acceptable than medicine.
Abstract: Aqueous ethanol and aqueous acetone extracts of
Moringa oleifera (outer pericarp of immature fruit and flower) and
Sesbania grandiflora white variety (flower and leaf) were examined
for radical scavenging capacities and antioxidant activities. Ethanol
extract of S. grandiflora (flower and leaf) and acetone extract of M.
oleifera (outer pericarp of immature fruit and flower) contained
relatively higher levels of total dietary phenolics than the other
extracts. The antioxidant potential of the extracts were assessed by
employing different in vitro assays such as reducing power assay,
DPPH˙, ABTS˙+ and ˙OH radical scavenging capacities,
antihemolytic assay by hydrogen peroxide induced method and metal
chelating ability. Though all the extracts exhibited dose dependent
reducing power activity, acetone extract of all the samples were
found to have more hydrogen donating ability in DPPH˙ (2.3% -
65.03%) and hydroxyl radical scavenging systems (21.6% - 77.4%)
than the ethanol extracts. The potential of multiple antioxidant
activity was evident as it possessed antihemolytic activity (43.2 % to
68.0 %) and metal ion chelating potency (45.16 - 104.26 mg EDTA/g
sample). The result indicate that acetone extract of M. oleifera (OPIF
and flower) and S. grandiflora (flower and leaf) endowed with
polyphenols, could be utilized as natural antioxidants/nutraceuticals.
Abstract: The present study aims to investigate the performance
of Moringa oleifera seed extract as natural coagulant in clarification
of secondary wastewater treatment plant (MWWTP) located in East
of Algiers, Algeria. Coagulation flocculation performance of
Moringa oleifera was evaluated through supernatant residual
turbidity after jar test trials. Various influence parameters namely
Moringa oleifera dosage and pH have been considered. Tests on
Reghaia wastewater, having 129 NTU of initial turbidity, showed a
removal of 69.45% of residual turbidity with only 1.5 mg/l of
Moringa oleifera. This sufficient removal capability encourages the
use of this bioflocculant for treatment of turbid waters. Indeed,
Moringa oleifera which is a natural resource available locally (South
of Algeria) coupled to the non-toxicity, biocompatibility and
biodegradability, may be a very interesting alternative to the
conventional coagulants used so far.
Abstract: Moringa oleifera is a nutritious vegetable tree with
varieties of potential uses, as almost every part of the Moringa
oleifera tree can be used for food. This study was conducted in Oyo
State, Nigeria, to find out the level of acceptability of Moringa
oleifera diversified products among rural and urban dwellers.
Purposive sampling was used to select two local governments’ areas.
Stratified sampling technique was also used to select one community
each from rural and urban areas while snowball sampling technique
was used to select ten respondents each from the two communities,
making a total number of forty respondents. Data were analyzed
using frequencies, percentages, Chi-square, Pearson Product Moment
Correlation and regression analysis. Result from the study revealed
that majority of the respondents (80%) fell within the age range of
20-49 years and 55% of them were male, 55% were married, 70% of
them were Christians, 80% of them had tertiary education. The result
also showed that 85% were aware of the Moringa plant and (65%) of
them have consumed Moringa oleifera and the perception statements
on the benefits of Moringa oleifera indicated that (52.5%) of the
respondents rated Moringa oleifera to be favorable, most of them had
high acceptability for Moringa egusi soup, Moringa tea, Moringa pap
and yam pottage with Moringa. The result of the hypotheses testing
showed that there is a significant relationship between sex of the
respondents and acceptability of the diversified Moringa oleifera
products (x2=6.465, p = 0.011). There is also a significant
relationship between family size of the respondents level of
acceptability of the Moringa oleifera products (r = 0.327, p = 0.040).
Based on the level of acceptability of Moringa oleifera diversified
products; the plant is of great economic importance to the populace.
Therefore, there should be more public awareness through the media
to enlighten people on the beneficial effects of Moringa oleifera.
Abstract: In this study, statistical optimization design was used to study the optimum disinfection parameters using defatted crude Moringa oleifera seed extracts against Escherichia coli (E. coli) bacterial cells. The classical one-factor-at-a-time (OFAT) and response surface methodology (RSM) was used. The possible optimum range of dosage, contact time and mixing rate from the OFAT study were 25mg/l to 200mg/l, 30minutes to 240 minutes and 100rpm to 160rpm respectively. Analysis of variance (ANOVA) of the statistical optimization using faced centered central composite design showed that dosage, contact time and mixing rate were highly significant. The optimum disinfection range was 125mg/l, at contact time of 30 minutes with mixing rate of 120 rpm.
Abstract: Coagulation of water involves the use of coagulating
agents to bring the suspended matter in the raw water together for
settling and the filtration stage. Present study is aimed to examine the
effects of aluminum sulfate as coagulant in conjunction with Moringa
Oleifera Coagulant Protein as coagulant aid on turbidity, hardness,
and bacteria in turbid water. A conventional jar test apparatus was
employed for the tests. The best removal was observed at a pH of 7
to 7.5 for all turbidities. Turbidity removal efficiency was resulted
between % 80 to % 99 by Moringa Oleifera Coagulant Protein as
coagulant aid. Dosage of coagulant and coagulant aid decreased with
increasing turbidity. In addition, Moringa Oleifera Coagulant Protein
significantly has reduced the required dosage of primary coagulant.
Residual Al+3 in treated water were less than 0.2 mg/l and meets the
environmental protection agency guidelines. The results showed that
turbidity reduction of % 85.9- % 98 paralleled by a primary
Escherichia coli reduction of 1-3 log units (99.2 – 99.97%) was
obtained within the first 1 to 2 h of treatment. In conclusions,
Moringa Oleifera Coagulant Protein as coagulant aid can be used for
drinking water treatment without the risk of organic or nutrient
release. We demonstrated that optimal design method is an efficient
approach for optimization of coagulation-flocculation process and
appropriate for raw water treatment.