Open AccessIn vitro Protein Digestibility and Iron Bioavailability According to Agro-Ecological Zone and Stage of Maturity of Moringa oleifera Lam Leaves
Author(s) -
Assiéné Agamou Julien Armel,
Fombang Nig Edith,
Mbofung Carl Moses
Publication year - 2020
Publication title -
european journal of nutrition and food safety
Language(s) - English
Resource type - Journals
ISSN - 2347-5641
DOI - 10.9734/ejnfs/2020/v12i1130325
Subject(s) - bioavailability , moringa , maturity (psychological) , polyphenol , nutrient , food science , biology , chemistry , botany , ecology , biochemistry , antioxidant , psychology , bioinformatics , developmental psychology
This study aims to determine the influence of agro-ecological zone and stage of maturity on in vitro protein digestibility (IVPD) and iron bioavailability from Moringa oleifera.leaves. The young and mature leaves were collected from three farms in each agro-ecological zone in Cameroon and processed in powders. Nutrient contents (proteins, total and free iron), bioactive compounds (total fiber, total polyphenols, phytates), IVPD, and iron bioavailability were determined. The stage of maturity affects significantly the variations of total iron contents (90.10%) while the agro-ecological zone affects significantly the variations of total polyphenol (48.28%), total fiber (80.97%), and phytates (46.48%) contents. Total protein contents were affected by the interaction of both (35.88%). Mature leaves have higher total iron, bioactive compounds contents in the mean compared to young leaves, and whatever the agro-ecological zone and stage of maturity of leaves, the IVPD is near casein, and bioavailability of iron is low. The young leaves have higher IVPDs and lower bioavailability of iron while mature leaves have lower IVPDs and higher bioavailability of iron. To alleviate protein malnutrition and iron deficiency through the utilization of M. oleifera leaves, it’s necessary to consider the effects of stage of maturity and agro-ecological zone on bioactive compounds contents and their anti-nutritional properties.