Open AccessPROVENANCE EFFECT ON THE NUTRIENT COMPOSITION OF MORINGA OLEIFERA LEAVES
Author(s) -
J J Azila,
K I Okeke-Agulu,
J.J. Mbah,
A O Shoyemi-Obawanle,
Shoyemi Aduratola Olubunmi
Publication year - 2022
Publication title -
american journal of food sciences and nutrition
Language(s) - English
Resource type - Journals
ISSN - 2789-3154
DOI - 10.47672/ajfsn.935
Subject(s) - moringa , nutrient , composition (language) , provenance , horticulture , botany , chemistry , biology , food science , paleontology , philosophy , linguistics , organic chemistry
Background: Moringa oleifera is a tree species to which a variety of benefits have been attributed and many of these benefits have through research been given scientific basis.
Purpose: The study aims to ascertain the effect of provenance on the nutrient composition of M. oleifera leaves.
Methods: The proximate composition of the M. oleifera leaves was determined using AOAC official method of analysis.
Results: The results of the analysis revealed the presence of high crude protein (26.43%) in Lafia compared to those obtained from Jos and Alkaleri. The results showed that M. oleifera leaves obtained from Jos has significantly higher (P>0.05) amount of ash, crude fiber, moisture content and lower fat content (P<0.05).Moringa leaves obtained from Lafia had a significantly higher amount of crude protein compared to the other locations assessed. Although M. oleifera leaves obtained from Alkaleri had a significantly higher (P<0.05) amount of nitrogen free extract compared to the other locations assessed.
Conclusion: The results showed that provenance have an effect on the nutrient composition of M. oleifera leaves and therefore, further studies need to be done to determine the effect of provenance sources other than those evaluated on the nutrient composition of M.oleifera leaves.