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

Martin Alain Mune Mune,Emilienne Carine Nyobe,Samuel Ren�� Minka,Christian Bakwo Bassogog,Fatih Yildiz

doi:10.1080/23311932.2016.1213618

Abstract

AbstractThe aim of this study was to evaluate the nutritional quality of protein from Moringa oleifera seeds and leaves. The defatted flours were rich in protein (33.53 and 18.63% for seeds and leaves, respectively) and carbohydrates. Amino acid analysis revealed the presence of all essential amino acids in both leaf and seed flour, with high content of leucine and valine and low content of methionine and cysteine. The total essential amino acids content of leaf flour (42.76 g/16 g N) was higher than that of seed flour (35.07 g/16 g N). Limiting amino acids were lysine and sulfur amino acids. The available lysine content of leaf flour (3.78 g/16 g N) was significantly higher than that of seed flour (1.30 g/16 g N). In vitro digestibility studies revealed that leaf proteins were more easily digested by pepsin than seed proteins. Moreover, after a pepsin-pancreatin hydrolysis, digestibility of seed flour (61.12%) was significantly higher than that of leaf flour (57.22%). In addition, the leaf flour showed h...

Highlights

Protein and calorie malnutrition is one of the most widespread problems in developing countries
This study showed that M. oleifera seeds and leaves are rich in protein, with higher total essential amino acids content than the FAO/WHO reference pattern
Preparation of M. oleifera seed and leaf flour M. oleifera seeds were dehulled manually, seeds and leaves were ground into flour and passed through a 150 μm mesh sieve

Summary

Introduction

Protein and calorie malnutrition is one of the most widespread problems in developing countries. The most disastrous consequences occur in children where protein energy malnutrition manifests itself in forms of two serious diseases: marasmus and kwashiorkor. Conventional legumes have been playing a key role as a food and feedstuff in most of these countries, their production is not enough to meet the requirements of the increasing population and animal feed industries (Siddhuraju & Becker, 2003). There is a constant search for unconventional legumes as new protein sources. In this connection, Moringa oleifera a promising underutilized legume used in the preparation of traditional dishes merited the attention

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