Analysis of nutritional components of the leaves of Moringa oleifera.

Abstract

Determination of proximate and mineral composition of the leaves of Moringa oleifera were carried out using standard methods of food analysis. The results of proximate composition revealed that the leaves contained 71.60±1.06% moisture, 12.38 ± 0.14% ash, 10.49±0.14% crude protein, 15.32±0.28% crude lipid and 36.51±0.28% available carbohydrate. The leaves also had high energy value of 284.16±0.11 Kcal/100g. Mineral analysis showed that potassium (2722.05±0.02 mg/100g) and magnesium (75.63±0.04 mg/100g) were the dominant elements. The leaves also contained appreciable concentrations of Na (44.63±0.06 mg/100g), Ca (53.61±0.02 mg/100g), P (12.03±0.15 mg/100g), Cu (3.38±0.04 mg/100g), Fe (18.69± 0.05 mg/100g), Mn (5.02± 0.05 mg/100g) and Zn (2.61±0.02 mg/100g) contents. Comparing the mineral content with recommended dietary allowance, it was showed that the plant leaves are good sources of K, Cu, Fe and Mn for all categories of people. From the analyses, it can be concluded that the leaves of Moringa oleifera could be used for nutritional purposes, due to the amount and diversity of nutrients they contained.