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Research Paper | Food Science | India | Volume 9 Issue 5, May 2020
Processing of Moringa Oleifera Leaves to Develop Powder for Consumption: A Review
Chorage C. A. | Solanke G.M. | Ranjeet Kalel
Abstract: Moringa Oleifera is one of the most useful tropical trees. Its leaves are extremely valuable source of nutrition for people of all ages. Nutritional analysis indicates that Moringa leaves contain affluence of essential, disease preventing nutrients. The young leaves are edible and are commonly cooked and eaten like spinach or used to make soups and salads. Moringa, is a natural as well as cultivated variety of the genus Moringa belonging to family Moringaceae. It is one of the richest plant sources of Vitamins, Calcium, Copper, Iron, Potassium, Magnesium, Manganese and Zinc. It has more than 40 natural anti-oxidants. The leaves, pods, seeds, gums, bark and flowers of Moringa are used to relieve mineral and vitamin deficiencies, support a healthy cardiovascular system, promote normal blood-glucose levels, neutralize free radicals, provide excellent support of the body's anit-flammatory mechanisms, enrich anemic blood and support immune system. It also improves eyesight, mental alertness and bone strength. It has potential benefit in malnutrition, general weakness, lactating mothers, menopause, depression and osteoporosis. We need to explore therapeutic, nutritional and benefit of this gift of nature reported to be one of the world's most useful trees.
Keywords: Moringa, benefits, nutritional value, therapeutic use
Edition: Volume 9 Issue 5, May 2020,
Pages: 617 - 619