Impact of cooking on the nutritional composition of Moringa oleifera pods

Abstract

Moringa oleifera is a highly versatile plant known for its nutritional and medicinal benefits. This study analyzed the nutrient composition of Moringa oleifera pod powder before and after processing, focusing on total protein, carbohydrates, minerals, total fat, total calories, ash content, and crude fiber. Various analytical techniques, including the Biuret method, atomic absorption spectroscopy, Weende\'s method, and the Anthrone method, were employed. It was found that, the changes in the nutrient content of Moringa oleifera pods before and after processing: Moisture content: Before - 7.7 mg; After - 3 mg, Ash content: Before - 14.67 mg; After - 3.67 mg, Carbohydrate content: Before - 4.92 mg; After - 4.06 mg, Protein content: Before - 3.13 mg; After - 2.34 mg, Fat content: Before - 7.86 mg; After - 4.05 mg, Crude fiber content: Before - 1.50 mg; After - 2.72 mg, Energy value: Before - 102.94 k cal; After - 62.05 k cal. also rich in minerals Potassium (K): Before 4.34 ppm, After 7.01 ppm, Sodium (Na): Before 0.64 ppm, After 0.73 ppm, Calcium (Ca): Before 1.40 ppm, After 1.17 ppm, Zinc (Zn): Before 37.79 ppm, After 19.77 ppm, Iron (Fe): Before 95.17 ppm, After 121.72 ppm, Copper (Cu): Before 6.02 ppm, After 0.00 ppm, Manganese (Mn): Before 88.75 ppm, After 0.00 ppm, Phosphorus (P): Before 1.243 ppm, After 1.009 ppm, Sulfur (S): Before 0.175 ppm, After 0.282 ppm. These findings highlight the impact of processing on Moringa oleifera pod powder, suggesting potential alterations in its nutritional profile that may influence its dietary applications.