Moringa oleifera: A Review on Nutritive properties of Leaves and its Application on Dairy Products

Author: Saranya V., Perasiriyan V., Rita Narayanan, Mangala Gowri A. and Sujatha G.

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Abstract

Moringa oleifera is a multi-purpose plant, which is highly rich in essential amino acids, vitamins, proteins, antioxidants, etc. It has an extensive range of bioactive components including phenolics and flavonoids, alkaloids, glucosinolates, terpenoids, isothiocyanates, etc. The phytochemicals and secondary metabolites present in M. oleifera leaves, have a positive effect on antioxidant properties. The recent increase in consumer interest in health foods has created new opportunities for plant products containing bioactive components in various food compositions. Thus, incorporating M. oleifera leaves in dairy products may improve the nutritional value of the products, and also it may help in combating malnutrition in children and adults. This paper demonstrates an overview of recent advancements in discovering M. oleifera leaves nutritional value to the food industry and describing information on its application in dairy products.

Keywords

Moringa oleifera, bioactive components, nutritional value, phytochemicals, and secondary metabolites

Conclusion

In this review, recently published scientific research supports the potential of Moringa oleifera as a component in various dairy matrices. It has been incorporated in the majority of cases as dry leaf powder in dairy products. In such circumstances, all of the authors reported an improvement in the nutritional profile of the finished product. Most authors agree that extremely tiny amounts (1-2%) have an effect on color, texture, and flavor alterations in dairy products.

References

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How to cite this article

Saranya V., Perasiriyan V., Rita Narayanan, Mangala Gowri A. and Sujatha G. (2023). Moringa oleifera: A Review on Nutritive properties of Leaves and its Application on Dairy Products. Biological Forum – An International Journal, 15(6): 461-466.