A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds
The 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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2016-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2016.1213618 |
| _version_ | 1818846413116669952 |
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| author | Martin Alain Mune Mune Emilienne Carine Nyobe Christian Bakwo Bassogog Samuel René Minka |
| author_facet | Martin Alain Mune Mune Emilienne Carine Nyobe Christian Bakwo Bassogog Samuel René Minka |
| author_sort | Martin Alain Mune Mune |
| collection | DOAJ |
| description | The 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 higher chemical score (72.40%), protein efficiency ratio (3.47–3.71) and protein digestibility corrected amino acid score (41.42%) and available lysine (3.78 g/16 g N) than the seed flour. Therefore, M. oleifera seeds and leaves have good potential as nutritional supplements or ingredients in food. |
| first_indexed | 2024-12-19T05:45:09Z |
| format | Article |
| id | doaj.art-89075380598c43c8aa4f8901cb7612be |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-19T05:45:09Z |
| publishDate | 2016-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-89075380598c43c8aa4f8901cb7612be2022-12-21T20:33:52ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322016-12-012110.1080/23311932.2016.12136181213618A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seedsMartin Alain Mune Mune0Emilienne Carine Nyobe1Christian Bakwo Bassogog2Samuel René Minka3University of MarouaUniversity of Yaounde IUniversity of Yaounde IUniversity of Yaounde IThe 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 higher chemical score (72.40%), protein efficiency ratio (3.47–3.71) and protein digestibility corrected amino acid score (41.42%) and available lysine (3.78 g/16 g N) than the seed flour. Therefore, M. oleifera seeds and leaves have good potential as nutritional supplements or ingredients in food.http://dx.doi.org/10.1080/23311932.2016.1213618moringa oleiferaseedsleavesproteins quality |
| spellingShingle | Martin Alain Mune Mune Emilienne Carine Nyobe Christian Bakwo Bassogog Samuel René Minka A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds Cogent Food & Agriculture moringa oleifera seeds leaves proteins quality |
| title | A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds |
| title_full | A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds |
| title_fullStr | A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds |
| title_full_unstemmed | A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds |
| title_short | A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds |
| title_sort | comparison on the nutritional quality of proteins from moringa oleifera leaves and seeds |
| topic | moringa oleifera seeds leaves proteins quality |
| url | http://dx.doi.org/10.1080/23311932.2016.1213618 |
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