Nutritional Quality of Edible Parts of Moringa oleifera View Full Text


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Article Info

DATE

2010-09

AUTHORS

Dalia I. Sánchez-Machado, José A. Núñez-Gastélum, Cuauhtémoc Reyes-Moreno, Benjamin Ramírez-Wong, Jaime López-Cervantes

ABSTRACT

This study was carried out in order to compare the biochemical characteristics from three edible parts of the multipurpose tree Moringa oleifera such as the leaves, flowers, and immature pods. On average, the three most abundant amino acids were glutamic acid, arginine, and aspartic acid. The fatty acids present at the highest content were linolenic acid (C18:3ω3), palmitic acid (C16:0), linoleic acid (C18:2ω6), and oleic acid (C18:1ω9). The chemical composition (of dry weight) ranged from 19.34% to 22.42% for protein, 1.28% to 4.96% for lipids, 7.62% to 14.60% for ash, and 30.97% to 46.78% for dietary fiber. M. oleifera is a nonconventional plant with substantial nutritional value. More... »

PAGES

175-180

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s12161-009-9106-z

DOI

http://dx.doi.org/10.1007/s12161-009-9106-z

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1017180706


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