Zogale (Moringaolifera) as a functional ingredient: A review on its nutraceutical properties and food applications

ABSTRACT

Moringa oleifera, also called zogale, is grown and harvested as a tiny and middle-sized tree in different parts of the world. It has various industrial applications, such as medicine, food, and cosmetics. M. oleifera tree is known as a miracle tree containing essential nutrients that could play a significant role in human nutrition. Based on its chemical composition and nutritional properties, it can be used to overcome malnutrition, particularly in breastfeeding mothers and infants. Different parts (leaves, peels, seeds, and flowers) of the Moringa tree are good sources of phenolic compounds, essential amino acids, vitamins, proteins, and beta carotenes, which can play a regulatory and functional role. The proportion of bioactive components is dependent on the source and variety of the plant. The flowers, seeds, and leaves of this plant have also been used in different food applications. This review highlights the reported knowledge relevant to the use of M. oleifera as a food fortificant and therapeutic agent based on its prominent biological activities and the presence of phytochemicals. In a nut shell, the leaves, peels, seeds, and flowers of the Moringa tree are potential sources of different phenolic compounds, which act as anti-inflammatory, antidiabetic, neuro-enhancer, and anticancer. There is a dire need for planned and well-structured experimental designs to deliver possible future applications of this tree.

KEYWORDS:

• Moringa oleifera
• Food fortification
• Seed
• β-Carotene

INTRODUCTION

Plants exist on the earth from the ancient times as the history of the universe creation has been depicted in holy books. Plants are supposed as forthwith companions of human beings and are used to fulfill basic needs of life like clothing, food, shelter and medicine. Therefore, plants being economical, industrial, environment friendly, historic and spiritual will always remain fundamental for the existence and progression of humanity. The presence of natural phytochemical compounds in plants is essential for the well-being of humans and animals.^[1–4] These phytochemical compounds are mainly synthesized through primary and secondary metabolic pathways in plants. These are flavonoids, alkaloids, steroids, and glycosides and are responsible for various biological activities. Since the last few decades, the demand for food is increasing in developing countries to fight against hunger and malnutrition. The Food and Agriculture Organization (FAO) also assists the consumption of medicinal plants by 70–80% of the world’s population to reduce economic cost (25%) of synthesized drugs.^[5,6]

Zogale, Moringa oleifera, known as a miracle tree, contains essential nutrients that can play a major role in human nutrition. Its species find numerous applications in different industries, such as medicine, food, and cosmetics. The leaves, peels, seeds, and flowers of the Moringa tree are good sources of phenolic compounds, essential amino acids, vitamins, proteins, and beta carotenes, which can play a regulatory and functional role. Flowers, seeds, and leaves of this plant have also been used in different food applications, such as bread, ogi (consumed in South Africs), amala (a staple food in many African countries), cheese and yogurt (for fortification), soups, tea, and salads. The proportion of bioactive components is dependent on the source and variety of the plant. Its chemical and nutritional profile suggests its use to overcome malnutrition, especially in infants and breastfeeding mothers. Various health benefits associated with Moringa (as anti-inflammatory, antidiabetic, neuro-enhancer (Immunomodulatory), anticancer, cardioprotective, and hepatic health enhancer) have been reported in different research studies. This review highlights the current reported knowledge relevant to the use of Moringa as a food fortification and therapeutic agent based on its prominent biological activities and the presence of phytochemicals so that the need for planned and well-structured experimental designs to deliver possible future applications could be highlighted.

BOTANICAL DESCRIPTION, DISTRIBUTION, AND PRODUCTION

The plant M. oleifera is also known as Moringa pterygosperma Gaertn and belongs to family Moringaceae which has 14 species indigenous to Caribbean, India, Arabian Peninsula, African countries, South America, South Asia particularly Pakistan and India; while India being at top of list for its production. This plant can grow in many tropical and subtropical regions and the climate of Pakistan is also suitable for its production.^[7,8] This plant is known for different names as ben oil tree, horseradish tree, mothers’ best friend, miracle tree, and drumstick tree. The name of Moringa plant is based on its uses particularly in nutrition and medicine.^[9] It exhibits small, quick-growing sempiternal or deciduous tree heighted about 10 to 12 m. It also opens as crown of fragile drooping branches, soft foliage of trip innate leaves as well as broad corky with whitish bark and mostly found in the sub-Himalayan regions. The available varieties of Moringa are Chavakacheri, Chemmurungai, Jaffna, Yazhpanam, Punamurungai, Kodikkal, Kadumurungai, Murungai, Palmurungai, etc.^[10,11]

NUTRITIVE PROFILE OF M. OLEIFERA

M. oleifera leaves and their powder are considered as highly nutritive as compared to carrot, milk, banana and spinach on content of minerals (potassium and iron), protein, vitamins, and fiber.^[12–14] It is also rich in phytosterols like stigma sterol, sitosterol, and kempesterol, known as hormone precursors. All these hormones help to proliferate in mammary glands to increase the estrogen production. M. oleifera leaves powder dietary supplementation has been observed to protect humans against iron deficiency, scurvy diseases, malnutrition, diabetes, cancer, and oxidative stress.^[15–17] Different parts of Moringa including root, bark, seed, flower, stem, leaves, and pods are used as a natural source to prevent fungal and bacterial infections, due to the presence of significant amount of anthocyanin, alkaloids, cardiac glycosides, carotenoids, anthrax, quinone, steroids, flavonoids, saponins, tannins, and terpenoids exhibits strong effect on killing of the pathogens.^[18] Moringa leaves contain ascorbic acid, phenolics, and carotenoids, which make it as a natural antioxidant.^[19] Their combinations with balanced diet exhibit immunosuppressive effects making it an ideal dietary supplement for scavenging free radicals. The presence of carotenoids and ascorbic acid in fresh leaves of M. olefeira makes them an extraordinary source of dietary antioxidants. The amount of trans-zeaxanthin, trans-β-carotene, trans-lutein, ascorbic acid and tocopherol in 100 g of fresh leaves are indicated as 6 mg, 18 mg, 37 mg, 271 mg and 36.9 mg.^[10,20]

MORINGA AS FOOD FORTIFICANT

The term “fortification” is used interchangeably with the enrichment of staple food for adding specific micronutrients to enhance the nutritional value of prepared foods. The fortificants must be easily obtainable, needs to be well absorbed, must not affect the sensory attributes of fortified food, and must be economical. It can be done in different forms like mass, market-driven, and targeted fortification. The consumption of fortified foods must be adequate and sufficient for targeted population. Whatever, the objective of fortification may be but fortificants should be compatible with food characteristics and impart nutritional value to fortified food with no change in appearance or other organoleptic properties.^[21] The consumers are mostly interested in product by its appearance and taken as an important influencing factor to patronize products. The researchers indicate its applications in different kinds of foods as soups,^[1] amala, stiff dough, weaning foods,^[22] herbal biscuits,^[23,24] bread,^[25] yogurt,^[10,13] and cake.^[26] The foods are described here in detail.

FOOD APPLICATIONS

Ogi

Ogi (cereal gruel) are consumed as complementary and weaning diet for infants/babies whereas adults use it for breakfast. It is indigenous to South Africa where sorghum, millet, and maize are being used to make this fermented cereal product. In traditional way, this fermented cereal is prepared by soaking the maize, sorghum or millet for three days followed by wet milling and sieving to make it clear from hulls, bran, and germs.^[27] The resultant ogi exhibits low nutritious quality as sieving operation may lose nutrients. This nutritional loss can be improved by the addition of M. oleifera flower powder (MOFP), and this addition can meet substantial reduction of reported loss; approximately, 40% of protein. Some nutrients like phosphorus, iron, and calcium in final products could also be increased in appreciable amounts.^[28] The scientists have conducted different studies reporting that nutritive value of white maize increased after enrichment with 15% MOLP whereas 44% is increased with yellow maize. In another study, swelling power of Ogi with 5% MOLP also varied as^[27] reported that reduction is about 8% with yellow maize while fortification with white maize showed approximately, 23% reduction. This variation may be attributed due to lipid, starch, and initial protein content, which can possibly be the basis of such contradictory results. Its looks logical as swelling behaviour and hydration may be increased, and there is possibility that these variables have influenced the reported data. The Ogi fortified with MOLP (2 to 10%) are generally not acceptable to majority of consumers. This content can significantly impart colour changes as deep green colour attributed by high chlorophyll content.^[24] There should be optimized design to account for factors like milling speed, time, and initial composition of base material. As pointed before, the digestibility properties of Ogi in vitro and in vivo surely are measured. The studies conducted on MOFP described that MOFP also enhances the nutritional value of weaning foods prepared with a blend of maize and millet.^[22] The authors have reported high rating for weaned fortified foods in all sensory attributes with 20% MOFP. Cream colour of MOFP makes it more delightful and acceptable in comparison to MOLP particularly in high concentrations. Up to 10%, its inclusion in complementary food of experimental rats showed the improvements of Feed Conversion Efficiency (FCE), Net Protein Ratio (NPR), and Protein Efficiency Ratio (PER). The results are drawn that the leaves of M. oleifera help to improve the amount of micronutrients and protein quality parameters.^[29]

Gluten-free bread

Bread is prepared from different grades of wheat flour and is eaten as staple food in the world. Several factors contribute to the quality of bread, e.g., texture of crust and crumb, loaf volume, and colour. Ingredients used in the preparation of bread determine its overall nutritional value. Researchers have reported about the attempts for the replacement of wheat with other grain flour to improve sensory characteristics of bread. The replacement of wheat gluten to prepare gluten-free dough for bread presents a major challenge to scientists.^[30] The high import cost is inverted on wheat flour to prepare bread with composite flour.^[25] Therefore, efforts are being made to replace wheat with other crops to prepare the composite breads. Besides this, the nutritional value of bread can be enhanced if MOFP, MOSP, or MOLP have been added. It is observed that fiber and protein contents of wheat flour-based bread were increased by 56% and 54%, respectively, on fortification with 5% MOLP.^[31] This finding exhibit contradiction that crude fiber content to be increased (17%) and protein about 88% if bread is formulated with different MOLP levels.^[25] Variation in above-mentioned results may be due to ingredients added in the preparation of bread. In bread fortification, the use of M. oleifera seed flour is a promising alternative. M. oleifera seed has rich value protein about 27–33%.^[12] The fortification of wheat flour with MOLP and MOSF at different concentration levels significantly change sensory properties of bread and enhanced protein content up to 67–75%. The bread fortified with MOSF exhibits comparatively higher protein content and similar scores for appearance for bread fortified with MOLP (Figure 1). Based on these conclusions, it is recommended that researchers should consider the use of MOLP and MOSF in breads and pastry products. Furthermore, the advanced technology can assist to remove chlorophyll content from M. oleifera leaf to present Moringa as a valuable ingredient.

Figure 1. Appearance of bread fortified with Moringa oleifera leaf powder (a) and Moringa oleifera seed flour (MOSF) (b) (Bakarey et al. 2018)

Amala

Amala also known as stiff dough, is used as staple food in many African countries, including Ghana and Nigeria.^[32] It is a starchy gel, which is normally made with yam (Dioscuri spp.) flour.^[33] However, fermented cassava or plantain flour is also used to make Amala. The viscoelastic properties and appearances are seemed to be the major differences in different types of stiff dough. In hard dough preparation, yam or plantain flour can also be used in combination. The preparation of Amala involves reconstituting the cassava, plantain flour or yam in boiling water till the formation of smooth paste takes place.^[24] The researchers promoted to fortify this staple food with soybean flour,^[34] distillers spent grain, and MOLP to increase its nutritional value up to an appreciable amount. It is reported that MOLP at the levels of 2.5%, 7.5%, and 10% may be used in this fortification process of Amala, and ultimately significant results can be achieved. It is concluded that approximately 48% protein content^[24] of Amala can be increased by the addition of 10% MOLP followed by contents of other nutrients as sodium magnesium, calcium, iron, and potassium. It was found that the addition of MOLP may also improve the functional properties and swelling behaviour of MOLP and plantain flour-based amala. This addition results in the significant reduction in the pasting and setback thicknesses and pasting properties of amala during storage, and this reduction exhibits the prime importance. The phenomenon like retrogradation, syneresis and softening occurs if stiff dough is not used immediately. Although, the researchers reported that the setback viscosity of plantain stimulated with MOLP decreases but the study findings did not mention about retro gradation, keeping quality and even not compared with unfortified stiff dough. So, it was tough to conclude about the reduction in setback viscosity by fortification with plantain flour and MOLP addition. The relatively less digestible nature of MOLP makes it inherently resistant against digestive enzymes as well as for thermos-resistant tannins. In this regard, future studies recommended for data collection about the digestibility of MOLP.^[30]

Milk and milk products

The usage of MOLP concentration up to 3% for fortification in milk-based products as cheese and yogurt has studied. It was noted that MOLP concentration at 0.5% and sugar 5% showed admissible taste in yogurt. But, MOLP addition at the level of 1% gave extremely unacceptable flavour to probiotic yogurt.^[35] The fortification of yogurt with banana, avocado, sweet potato, and MOLP tends to improve its sensory attributes. It was also noted that the addition of banana with MOLP imparts the significant difference in overall acceptability, flavor, and texture to fortified yogurt as compared to the control. It was noticed that the addition of MOLP more than 0.5% results in loose structure of yogurt with pronounced change in the appearance of biotic yogurt. According to another study, the 2% MOLP addition along with vegetables or fruits in biotic yogurt give superb appearance. So, MOLP could be used for developing different varieties of fortified cheeses.^[14,36] The increased levels of MOLP in buffalo milk cheese fortified with MOLP tend to enhance the nutrient contents like carbohydrate, ash, protein, and fat. The studies demonstrated that the protein content of the cheese can be increased by 3%, 5%, and 8% by the addition of 1%, 2%, and 3% MOLP, respectively. It was also noted that increase in MOLP concentration in fortified cheese can substantially enhance its antioxidant properties. The three times higher antioxidant properties were found in cheese fortified with 3% MOLP than control cheese. The safe usage level of MOLP (1–2%) is recommended for cheese, yogurt, and other dairy products. It is utmost important to consider cultural practices of leaves before utilizing the MLOP in dairy products to avoid from herbal green leaves colour to influence the acceptability of fortified cheese. There is a need for creating awareness about the MOLP addition in dairy products to claim for health effects.^[22]

Soup

A survey on the applications of M. oleifera indicated that its leaves are also used for preparation of soups, tea, and salad (1). In soup making, it can be used solely, or it can be used as a sole part or used in combination with spinach and melon seeds. It is reported that melon and spinach (40:60)-based soup had the best scores for overall acceptability than control sample. In another study, it was concluded that M. oleifera leaves in traditional foods can also be used up to 30% with melon and spinach combinations. So, there is a need to conduct such kinds of studies or surveys to assess the effects of processing on nutrients profile of soups and on their stability.^[37]

MORINGA AS NUTRACEUTICAL

M. oleifera and its various parts are considered as a magic portion to treat more than 300 diseases. The roots, leaves, stem bark, and seeds demonstrate the therapeutic and exploratory effect against inflammation, headache, obesity, fevers, bronchitis, and mucosal irritation.^[38] The pods, which are the fibrous part of a Moringa plant, are significant to treat stomach, throat, and colon diseases.^[39–41]

Anti-inflammatory Property

Inflammation is a physical situation in which body parts becomes blemished, enlarged, burned, and often painful particularly by a reaction of injury or disease. The anti-inflammatory effect of Moringa is known as anticolitic effect. Moringa suppresses the inflammatory enzyme and proteins in the body. Its leaves extensively lower inflammation and cause diabetes, chronic respiratory infections, arthritis, CVD, and obesity.^[42,43] The anti-inflammatory impact of M. oleifera seeds in hydro-alcoholic extract and its chloroform fraction on male Wistar rats were checked.^[15] For this study, MCF and MSHE in three doses (200, 100, and 50 mg/kg) were administered to the group of rats up to 5 days of study. The 4% acetic acid was used to induce the ulcer in the experimental animals. The animals were divided into five groups, given different diets as control, basal, MSHE, and MCF diets and were given orally. The normal saline (1 mL/kg) and prednisolone (4 mg/kg) both as control group diets. On the last day (6^th), experimental animals were sacrificed to observe the significant effect of MSHE and MCF on the body tissues by macroscopic method and histopathological studies. It was noticed that extracts with three growing dosages, significantly increase the weight of 8 cm long distal colon of intestine which could be indication for the tissue edema and irritation. It was concluded that two doses (200 and 100 mg/kg) of MCE and MSHE seem to be more effective for control of ulcer in animals under study period. The extract concentration of 0.75 mg/mL was employed to enhance the population of sub-G1 cells and ultimately reduction in count of pro-inflammatory transcription factors named as p-IkBa, IkBa, and p65 subunits. The aqueous extracts of Moringa leaves containing thiocyanates (1.66%) and total polyphenols 3.82% significantly reduce the gene expression and stimulate the anti-inflammation action. It was noticed that anticolitic action may be attributed to their significant content of flavonoids, cisplatin, and bio-phenols. These active ingredients in MSHE build the cytotoxic effect in apoptic cells for the regulation of pro-inflammatory transcription factor called as nuclear factor-kappa B) and exhibit synergistic effect on Panc-1 cells. This investigation for anticolitic effect of Moringa was apoptosis-based chemotherapy and carried out on the pancreatic cancer cells (COLO 357, p34, and Panc-1) of humans.^[41]

Antidiabetic Agent

In the blood, the increased amount of sugar leads to the prevalence of chronic situation i.e. diabetic mellitus. This disease caused by an inadequate production or incapability of the body to use insulin within body on desired time. In the case of insufficient supply, pancreas helps to maintain the blood glucose up to the recommended level by the production of insulin hormone. The diabetes could be cured by the use of Moringa and exhibits potential to protect from cell damage by lowering blood sugar and cholesterol and considered as natural remedy. The mechanism of Moringa to cure diabetes types I and II is illustrated (Figure 2). It is demonstrated that extra molecules of blood glucose enter in the beta cells of mitochondria for glycolysis to generate reactive oxygen species. These species cause the hyperglycaemia due to apoptosis of beta cells and result in reduction of insulin secretion, i.e. type-II diabetes. The Moringa and its extract can prevent from stopover cell loss and further production of Reactive Oxygen Species (ROS). The antioxidant contents of Moringa reduce the beta cell damage by their combination with ROS and consumption of Moringa and its products are recommended to prevent cell apoptosis.^[12]

Figure 2. Effect of Moringa for hyperglycemia

Neuro-enhancer (Immunomodulatory)

Moringa favours brain health and regulate cognitive functions due to its neuro-enhancer action. The significant amounts of vitamins (E and C) help to speed up the brain functions to stop the oxidation of neuronal cells which could ultimately cause the neuron degeneration. The Moringa can fight against oxidation reactions by the stimulation of the neurotransmitters in the cerebrum as serotonin, dopamine, and noradrenaline. These play role as stimulus for stress and delight, memory, personal mode and emotions, especially for depressive and psychotic patients.^[42] In a study, the neuro-enhancer potential of Moringa on behaviour and mind changes on the cerebellum of rats was examined to suggest Moringa for the modulation of brain functions. The male Wistar rodents were separated into different four groups. Two groups were orally given to M. oleifera and normal saline for 28 days and named as A and B group, the nicotine was given to C group and M. oleifera orally and intraperitoneally along with nicotine was given to D group. On the zero day of study period, animals were tried to be adjusted with living environment and were sacrificed for field testing to take base line reading of the study. The animals were fed according to the plan to see the effect of all groups on brain functions. On the last day, the entire animals were given to anesthesia followed by perfusion obsession after 24 h. It was noticed that Moringa exhibits the potential to prevent the chromatolysis, which cause the twisting of the cerebellar cortical cells and results in neurobehavioural changes. It was observed that cerebellum (purkinje cells) of the study animals was also deteriorated which noticed in related analytical pathology. So, it can be suggested that Moringa protect from nicotine-initiated cell damage in rodents for clinical features.^[44]

Beneficial to Hepatic Activity

The liver performs the bodily functions, such as processing of nutrients, detoxification of blood, production of bile and metabolisms of fat and fructose. All these functions carry out with the help of the enzyme of liver. Therefore, it is very important to focus on proper functioning of the liver. e.g. lower level of hepatic enzymes can weaken the liver ability for the filtration of blood. In this perspective, Moringa flowers and leaves contain high amount of polyphenols to reveal high potential to protect the liver from oxidation, toxicity, and damage. It also lessens liver fibrosis and destruction as well. The stable and functional levels of liver enzymes help to overcome the oxidative stress, and pronounced level of protein in the liver that can be restored by Moringa-based oil.^[42,45–47]

Anticancer Property

Cancer is a disease, which is recognized as uncontrolled and abnormal growth of cells. Different factors as radiation contact, smoking, and shortage of exercise cause prevalence of cancer. Cancer, attributed with an uncontrolled cell proliferation, may result one in seven of the deaths. The treatments like radiation, chemotherapy, and surgery are very costly and exhibit their side effects. According to previous studies, it was showed that Moringa and its parts can be used as natural, safe, anticancer and antiproliferative agents that inhibit the growth and proliferation of cancerous cells. The potential of M. oleifera leaf extract has shown substantial morphological variations and decreased cell viability, with increased ROS generation and inter-nucleosomal DNA fragmentation in the KB cells.^[48,49] The Moringa held control for the ROS production and seems to be mark oriented for continuously dividing cells. This could be further verified by the up ruling of caspase 9 and caspase 3 which are part of the apoptotic pathway. It is noted that the extracts tend to increase the appearance of Glutathione-S-transferase to hinder the manifestation of antioxidants.^[50] The active compounds, niazimicin, benzyl isothiocyanate and glucosinolates present in leaves, are responsible for showing anticancer potential. Beside this, presence of quercetin and keampferol, phenolics compounds have also been described to be employed for human tumor cell (KB) line model study. The presence of these bioactive elements for the treatment of cancer can be one of the causes for Moringa to be presented as good anticancer moiety.^[51]

Cardio protective Property

The Moringa plant play the significant role in regulating lipid levels of blood, inhibition of blood plaque formation in the arteries and reduces cholesterol levels (Figure 3). The positive effect on the circulatory system is due to the presence of high levels of active agents of Moringa plant as gossypetin, proanthocyanidins and quercetagenin.^[52] Their leaves and seeds contain alkaloids and flavonoids that can affect blood pressure due to their inhibitory effect on angiotensin converting enzymes.^[42,44]

Figure 3. Effect of Moringa for the inhibition of atherosclerosis

This cardio protective activity is also mediated through its antiperoxidative, antioxidant, and myocardial preservative potential. High blood glucose due to glycolysis releases ROS, which then forms advanced glycation end products (AGEs) and low-density lipoproteins (LDLs). The LDLs can directly lead to inflammation, while the AGE when combined to the receptor for advanced glycation end products expressed on cell surface, can cause expression of NFk-B. This can further lead to the transcription of other cytokines and in turn inflammation which causes trans-endothelial migration of immune cells and LDLs, leading to atherosclerosis. Moringa can prevent atherosclerosis by scavenging ROS and preventing the formation of AGE and LDL, thereby acting as an antiatherosclerotic agent.^[52]

ROLE IN MALNUTRITION

Malnutrition is a state that outcome from eating a diet in which nutrients are either not enough or too much low which can cause health problems. It could be deficient in calories, carbohydrates, proteins, vitamins or minerals and ultimately result in nutritional disorders. Malnutrition casts long dimness, 800 million people are affecting, in which 20% of all people in the developing world.^[42] It is noted from nutritional analyses that Moringa leaves contain a wealth of essential, disease-preventing nutrients. The leaves even contain all of the essential amino acids, which is unusual for a plant source. It is reported that one rounded tablespoon (8 g) of leaf powder could satisfy about 14% of the protein, 40% of the calcium, 23% of the iron and nearly all the vitamin A, recommended for a child (1–3 years old) while a six rounded spoonful of leaf powder could meet daily iron and calcium needs of woman required during pregnancy and breast-feeding. Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers. In this scenario, the leaves of Moringa are recommended in more than 80 countries due to its multifarious usage around the world. It is reported that its leaves are rich in calcium as compared to milk, comprises more vitamin A and C, more potassium and iron than carrots, oranges, spinach, and bananas, respectively. The Moringa leaves can be consumed as fresh and stored for a longer period of time without any refrigeration as well as nutritional loss. It is assumed that one table spoon of Moringa powder can add nutrition to soups, vegetables, and baby food with no change in the taste. Furthermore, M. oleifera can be accepted as a food additive and nutritional supplement in under nourished children is compatible in some cultures and countries.^[53] But, the absence of vigorous medical judgments data increases the uncertainty regarding M. oleifera nutritive benefits in malnutrition. A trail to supplement infant cereals with Moringa powder was used with the incorporation of 5–15% Moringa powder in flour. Another trail of Moringa powder enriched cookies and bread was acceptance and carried out in India. Cookies of 20% Moringa had the nutty taste and were suitable and acceptable. Nowadays, a number of programs for combating the malnutrition in India, Senegal, Zimbabwe, and Benin are using Moringa leaves to play it significant role in health care management as alternative of medicines. Conclusively, Moringa trees are usedto control malnutrition, mainly for nursing mothers and infants owing to the manifestation of vital nutritional composition.^[54]

OTHER POTENTIAL USES OF MORINGA

These aforementioned nutritional benefits suggested M. oleifera as a functional constituent in the allied and food industries. Almost each part of this extremely valued tree has long been consumed by humans and used for various home purposes. The other prominent uses of Moringa are: animal feed (leaves and treated seed-cake), alley picking (biomass production), domestic cleaning agent (crushed leaves), biogas (from leaves), barrier (living trees), blue colorant (wood), fertilizer (seed-cake), water refining (powdered seeds), latex (from tree trunks), green fertilizer (from leaves), sugar cane juice-clarifier (powdered seeds), medicine (all plant parts), honey (flower nectar), bio-pesticide (soil incorporation of leaves to prevent seedling damping off), rope (bark), decorative plantings, tannins for tanning leathers (bark and gum), flesh (wood), and foliar nutrient (juice expressed from the leaves).

CONCLUSION

The leaves, peels, seeds, and flowers of the Moringa tree are good sources of phenolic compounds, essential amino acids, vitamins, proteins, and beta carotenes, which can play a regulatory and functional role. Oleifera leaves and their powder are considered as more nutritive than the other parts of this plant. M. oleifera leaf powder is used as dietary supplement and also protects humans against iron deficiency, scurvy diseases, malnutrition, diabetes, cancer, and oxidative stress. Furthermore, its feaf powder improves the biochemical, nutritional, technological, and functional properties of baking product. The phytochemical contents of M. oleifera-supplemented products also needs to be determined in future research.

Acknowledgements

The primary author would like to thank all the authors for their work in compiling this review. No point to acknowledge authors, include any other supports from different sources.