Moringa oleifera as a food fortificant: Recent trends and prospects

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ID: 59555
2018
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Abstract
Moringa oleifera tree is referred to as a miracle tree due to its rich source of certain macro and micro nutrients of great importance in human nutrition. The chemical composition of the different parts of the Moringa tree may vary depending on cultivar and source. M. oleifera leaf, seed and flower have found numerous applications in food. In this review we firstly summarized the present knowledge on the use of M. oleifera as a food fortificant in amala (stiff dough), ogi (maize gruel), bread, biscuits, yoghurt, cheese and in making soups. The knowledge gap in the reported research was provided and possible future applications of M. oleifera in foods as well as the need for a well-structured and planned experimental design were suggested. Keywords: Moringa oleifera, Food fortification, Leaves, Flower, Seed
Reference Key
oyeyinka2018moringajournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Oyeyinka, Adewumi T.;Oyeyinka, Samson A.;
Journal journal of the saudi society of agricultural sciences
Year 2018
DOI
DOI not found
URL
http://www.sciencedirect.com/science/article/pii/S1658077X15301235
Keywords
Biology (General) Agriculture (General) economics as a science agriculture transportation engineering Agriculture (General)

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