Nutritional Quality of Wet and Dry Processed Moringa oleifera Lam. Leaves: A Review

ABSTRACT

Moringa oleifera: Lam. is a plant species that has found a multitude of applications from health, water clarification and as a food source. In particular, the tree leaves have been consumed in various countries were it is incorporated in the local diet. The advent of food processing technologies have alluded to various methods to process, preserve and extend the shelf-life of fresh produce. This review focuses on the nutrient quality of M. oleifera leaves processed using energy-efficient processing technologies such as sun drying, blanching, boiling and fermentation.

KEYWORDS:

• Moringa oleifera
• drying
• fermentation
• blanching

Disclosure statement

This is to acknowledge that the authors and funding body do not have any financial interest or benefit that has arisen from the direct applications of this research.

Notes

¹ Based 1.5 g/kg/day for infants

Additional information

Funding

This work was supported by the National Research Foundation under grant [UID 113861].