Nutrient composition and sensory evaluation of drumstick (Moringa oleifera Lam.) leaf products

Nutrient composition and sensory evaluation of drumstick (Moringa oleifera Lam.) leaf products

Hughes, J.d'A. Book author
Kasemsap, P. Book author
Dasgupta, S. Book author
Dutta, O.P. Book author
Ketsa, S. Book author
Chaikiattiyos, S. Book author
Linwattana, G. Book author
Kosiyachinda, S. Book author
Chantrasmi, V. Book author

Shanhua, Tainan AVRDC - The World Vegetable Center Taiwan

2015

p.290-297

SB320.2.H9 2014

Drumstick (Moringa oleifera Lam.), an indigenous underexploited tree, is now valued for health care. It provides pods and leaves for vegetables, and has various nutraceutical values. Nutrient composition of pods and leaves of drumstick KDM-01 (Bhagya, a recently released variety from University of Horticultural Sciences, Bagalkot during 2012) and S-6/4 (Dhanraj) and sensory evaluation of products that contained dehydrated drumstick leaf powder at different levels was carried out at College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India. There was no significant difference observed between the varieties with respect to proximate composition of pods and leaves. In micronutrient composition, pods showed significant difference between the varieties in ascorbic acid, phosphorus, potassium and magnesium contents. The pods of variety KDM-01 were significantly higher in ascorbic acid (138.54 mg/100 g), phosphorus (109.70 mg/100 g) and\n magnesium (24.50 mg/100 g) content. Whereas, the pods of the variety S-6/4 was significantly higher in potassium (265.28 mg/100 g) content. In leaf micronutrient composition, KDM-01 variety showed significantly higher ascorbic acid (17.48 mg/100 g), calcium (2399.11 mg/100 g) and copper (0.081 mg) contents than variety S-6/4 (15.82 mg/100 g, 2081.77 mg/100 g and 0.073 mg/100 g, respectively). Whereas, the leaf of S-6/4 was significantly higher in iron (28.56 mg/100 g) than KDM-01 (27.36 mg/100 g). With regard to sensory evaluation studies, the acceptability of Thalipattu incorporated with 5% fresh leaves was accepted highly, followed by 5% dehydrated leaf powder. Rice Kichadi prepared by incorporation of 7.5% dehydrated drumstick was accepted most, followed by control (without incorporation of drumstick leaves). Products incorporated with drumstick leaves at different levels showed corresponding elevation in micronutrient composition. Drumstick leaves are an outstanding indigenous source of highly digestible protein, calcium, iron, ascorbic acid and vitamin A, and can be exploited either in fresh or in dehydrated form in traditional food items. This would help in alleviating micronutrient deficiencies in a cheaper and most affordable way.

Families, farms, food: sustaining small-scale vegetable production and marketing systems for food and nutrition security; Proceedings of the regional symposium (SEAVEG 2014)

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