Macronutrients and micronutrients in germinated and non-germinated seed flour and moringa leaves (Moringa oleifera L.)

Abstract

Moringa (Moringa oleifera L.) is a plant highly valued for its content of macronutrients and bioactive elements. The objective of the study was to evaluate the composition of macronutrients and micronutrients of leaf flour, germinated or non-germinated seeds of moringa in the district of La Matanza in the department of Piura, Peru. The proximal analysis revealed that the moringa shoots presented a high protein value on days 2 and 3, with values of 39.25±0.01 g/100 g and 39.26±0.01 g/100 g, respectively. The fat content in the moringa leaf was significantly lower compared to the seed (p≤0.05). The fibre content in the raw seed was higher than the leaf content and the germinated seed (19.95 mg/100 g). The iron and calcium values were higher in the leaves (27.77 mg/100 g) and (1620 mg/100 g), respectively. The results of this study show that both moringa leaves and germinated and non-germinated seeds could significantly provide adequate amounts of protein, fat, fibre, and minerals such as iron and calcium.