Table 1.
Proximate composition and calcium content of Moringa from different parts and seasons.
| Part | Season | Crude protein(%db) * | Crude fat(%db) | Ash (%db) | NFE (%db) ** | Ca (mg/100 gdb) |
|---|---|---|---|---|---|---|
| Leaf | Summer | 25.29 A | 5.75 A | 8.53 B | 60.43 | 870 D |
| Winter | 24.42 A | 5.37 A | 11.00 A | 59.21 | 1862 B | |
| Stem | Summer | 12.77 B | 2.00 B | 6.65 C | 78.58 | 780 E |
| Winter | 9.56 B | 1.98 B | 8.41 B | 80.05 | 1562 C | |
| Stalk | Summer | 5.29 C | 1.38 B | 6.48 C | 86.85 | 761 F |
| Winter | 7.07 BC | 1.00 C | 2.91 D | 89.02 | 2247 A | |
*
dry basis (g/g, %).
**
NFE = Nitrogen free extract = 100 − crude protein − crude fat − ash. Within a column followed by the same letter (A–F) don’t differ at the 5% level by Duncan’s multiple range test.