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

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...

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Bibliographic Details
Main Authors: Martin Alain Mune Mune, Emilienne Carine Nyobe, Christian Bakwo Bassogog, Samuel René Minka
Format: Article
Language:English
Published: Taylor & Francis Group 2016-12-01
Series:Cogent Food & Agriculture
Subjects:
moringa oleifera
seeds
leaves
proteins quality
Online Access:http://dx.doi.org/10.1080/23311932.2016.1213618

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