Table 4.
Applications of Moringa oleifera leaves as a functional ingredient in food products.
| Food Stuff | Concentration of Leaves Used (%) | Functional Advantage | Related Bioactive Compounds | Reference |
|---|---|---|---|---|
| Snacks | 1 | High in mineral content and protein, less fat | - | [170] |
| Vegetable soup powder | 8.5 | Longer shelf life Enhanced nutritional quality |
Protein, fiber, vitamin D and C and minerals | [171] |
| Cattle feed | 25 | Higher milk yield, milk fat, lactose content | - | [172] |
| Yoghurt | 0.5–2 | Higher nutritional value | - | [173] |
| Bread | 5 | Better nutritional quality with less organoleptic change | Protein, fiber and minerals | [166] |
| Cookies | 10–20 | Higher protein content with acceptable sensory qualities | - | [174] |
| Yoghurt | 0.5 | Acceptable Sensory qualities | - | [175] |
| Sour cream | 600, 800 and 1000 ppm | Higher protein, acidity and peroxide value Acceptable sensory quality during storage |
- | [176] |
| Ready to eat snacks | 20 | Decrease in antinutritional factors | Phenolic compounds, saponins and phytic acid | [177] |
| Amala | 2.5–10 | Protein content increase by 48% at 10% leaf powder concentration mineral content also increased but addition above 2.5% adversely affect sensory attributes | - | [178] |
| Cattle feed | 10.85 | Higher nutritional value, a higher concentration of total ruminal volatile acids, greater relative expression of microbial genes. | - | [179] |