Moringa Powder - A multivitamin shot!

WHO/FAO Recommend Daily Allowances for a child aged 1-3 and a woman
during lactation Moringa RDA

Moringa leaves can be consumed fresh, cooked or as powder. It can be used

in tea, in capsules, added to beverages, sprinkled in salades or soup... etc.
There is endless ways to incorporate Moringa into the diet. The list of ways to
apply Moringa powder depends only on your imagination! Moringa leaves &
powder have no proven bad side effects

Moringa Oleifera Leaves Powder RDA

PDF - The Nutrient Content of Moringa oleifera Leaves

Moringa Leaves Powder - Small Dosage, Large Effect

A dosage of just two or three spoonfuls of Moringa leaves powder provides a

substantial amount of most people's iron, calcium, vitamin A, and vitamin C.
Especially important – a dosage of Moringa leaves powder delivers food-
based nutrients which are proven to have far higher levels of resorption by the
body than traditional multi-vitamin pills. This means a moderate daily dose of
Moringa leaves powder provides you with a healthy amount of daily nutrients
that your body can use with maximum efficiency.

Using moringa leaf powder

Moringa leaves powder can be added to any food or beverage and it will
increase the vitamin, mineral and protein content. For healthy individuals, a
few spoonfuls of Moringa leaves powder can be added to any meal to make it
more nutritious. Since the nutrient content of Moringa leaf powder decreases if
exposed to heat, add the powder after the food or drink has been prepared,
just before serving. Moringa leaf powder has the greatest impact on those
who are more vulnerable: malnourished children, pregnant or lactating
women, children at weaning age and the elderly. Malnourished children ages
1-3 years should consume three rounded tablespoons of Moringa leaf powder
each day. Pregnant or lactating women should consume six rounded
tablespoons of Moringa leaves powder each day.

Moringa leaves powder has been clinically proven to increase the production
of breast milk whether it is consumed before or after the birth of a baby.
Mothers who took Moringa leaves powder were shown to produce more than
2x the amount of breast milk than those who didn't. We all know instinctively
that breast milk is the ultimate food prescribed by nature for the infant child
and Moringa leaves powder can be instrumental in helping mothers produce
more of this precious food.

Moringa leaves powder nutrients

An individual needs sufficient amounts of certain vitamins, minerals, protein
and other nutrients to maintain a healthy body and physical well-being. The
Moringa leaves powder is an excellent source for many of these nutrients and
can be a valuable source for many people.

Nutritional value of Moringa oleifera. Moringa pods, Moringa fresh leaves and Moringa
leaf powder
Component analyzed Moringa Moringa Moringa Leaf
Pods Fresh Powder
Leaves
Moisture (%) 86.9 75.0 7.5
Calories 26 92 205
Protein 2.5 6.7 27.1
(g) Fat 0.1 1.7 2.3
(g) 3.7 13.4 38.2
Carbohydrate 4.8 0.9 19.2
(g) Fiber (g) 2.0 2.3 -
Minerals (g) 30 440 2,003
Ca (mg) 24 24 368
Mg (mg) 110 70 204
P (mg) 259 259 1,324
K (mg) 3.1 1.1 0.57
Cu (mg) 5.3 7 28.2
Fe (mg) 137 137 870
S (mg) 10 101 1600
Oxalic acid (mg) 0.11 6.8 16.3
Vitamin A - B carotene 423 423 -
(mg)** Vitamin B - 0.05 0.21 2.64
choline (mg) Vitamin B1 0.07 0.05 20.5
-thiamin (mg) Vitamin 0.2 0.8 8.2
B2 -riboflavin (mg) 120 220 17.3
Vitamin B3 -nicotinic - - 113
acid (mg) 90 402 1325
Vitamin C -ascorbic acid (mg) 27.5 141 613
Vitamin E -tocopherol 37.5 288 1325
acetate (mg) Arginine (mg) 20 127 425
Histidine (mg) 108 429 1388
Lysine (mg) 35 134 350
Tryptophan 98 328 1188
(mg) 163 623 1950
Phenylanaline 110 422 825
(mg) 135 476 1063
Methionine
(mg) Threonine
(mg) Leucine
(mg) Isoleucine
(mg) Valine
(mg)
* From The Miracle Tree: Edited by Lowell Fuglie
 ** The B-carotene found in moringa is a precursor to retinol (Vitamin A). There are around
25 kinds of B-carotene. Efficiency of retinol production varies among types. Research is still
required to know more about the B-carotene types in Moringa leaves and powder

STUDY: MORINGA LEAVES POWDER RESULTS ON BREAST

MILK VOLUME HERE

Moringa
A plant with multiple medicinal uses
and benefits
Moringa Leaves Powder Preparation

Wash the Moringa leaves

Wash the Moringa leaves in troughs using clean potable water to remove dirt.
Wash Moringa leaves again in 1% saline solution for 3-5 minutes to remove
microbes. Finally wash th Moringa Leaves again in clean water. The Moringa
leaves are now ready for drying. Drain each trough after each wash: fresh
Moringa leaves must always be washed with fresh water.

Draining the Moringa Leaves

Strain water from the leaves in buckets that have been perforated, spread
leaflets on trays made with food-grade mesh and leave to drain for 15 minutes
before taking them to the dryer.

Stripping the Moringa leaf leaflets

Strip all the leaflets from the Moringa leaf petiole. This can be done directly
from the branches if the Moringa leaves have not been stripped off the main
branch before transportation. At this stage, diseased and damaged Moringa
leaves are discarded.

Moringa Leaves Room Drying

Spread the Moringa leaflets thinly on mesh tied on racks (mosquito net mesh
can be used) in a well-ventilated room. This room should be insect, rodent
and dust proof with good air circulation.
It is advisable to turn the Moringa leaves over at least once, with sterile
gloves, to improve uniform drying. The Moringa eaves should be completely
dry within a maximum of 4 days. The loading density should not exceed 1
kg/m2.

Milling the Moringa leaves into Moringa powder

Mill dry the Moringa leaves using a stainless steel hammer mill. The Moringa
leaves can be pounded in a mortar, or milled with a kitchen blender. Small-
scale processors can use a burr mill or rent a commercial hammer mill for
routine milling of their products.
Moringa Leaves: From Harvesting To Powder

Moringa Leaves Harvest

Moringa leaves can be harvested at any time once trees are established. For
Moringa leaves harvest in intensive production plots, plants are trimmed to 15-
50cm (6-20in) above the ground. Intensive plots can be trimmed up to 9 times
per year. For Moringa leaves harvest in trees, cut the entire tree back to a
height of 1-2m (3-6ft); this is best done during the rainy season so that the
tree is able to recover before the dry season. Other methods of Moringa
leaves harvest for trees include: trimming selected branches (leaving some
branches for the next harvest or seed production); trimming each branch back
by half; and picking a few leaves off of each branch.
Moringa leaves are harvested, they should be stripped off the stems. During
this procedure any damaged or discolored leaves can be set aside for animal
feed or compost. [Stems and branches can also be used as animal feed or in
compost.] Leaves are then rinsed in clean water or a very weak bleach
solution (1:100) to remove dirt and germs.

Drying Moringa Leaves to produce Moringa powder

Moringa leaves should be dried in an area protected from light to prevent the
loss of vitamins and protected from dust and pests to prevent contamination. If
necessary, Moringa leaves can be covered by thin cloth or mosquito netting to
help keep them clean while drying. The drying process should be completed
as quickly as possible to prevent the growth of molds; if leaves mold or mildew
they should be thrown out or used for compost. If the humidity of the air is
high, the Moringa leaves should be spread out in a thin layer and mixed
frequently; dehydrators, ovens, driers or fans may be required in cases of
extreme humidity. When the Moringa leaves become brittle and crush easily,
they are dry. Now you can produce moringa leaves powder

Moringa Leaves Drying Suggestions

1. Spread cleaned Moringa leaves on a cloth inside the house or other
protected structure
2. Spread cleaned Moringa leaves in hanging trays made with mosquito
netting
3. Hang Moringa leaf bunches from roof or porch with string (similar to
tobacco drying; for this method, the leaves are left on the stem

Grinding Moringa Leaves to produce Moringa powder

Dried Moringa leaves can be made into powder using a mortar & pestle, local
grain grinders, burr mills (hand crank or motor driven), or simply by rubbing
the dried leaves against a fine screen. Once the dried Moringa leaves have
been transformed into a powder, the leaves powder is sifted to remove any
remaining stems.

Storing Moringa Leaves Powder

Moringa leaf powder should be stored in air-tight containers protected from
heat, humidity and light. If the Moringa leaves powder is not adequately dried
or stored it could encourage the growth of molds or mildews which could
cause problems ranging from unpleasant to harmful. If stored Moringa leaves
powder is exposed to heat or light it will degrade and the nutrient content will
be reduced. Moringa leaf powder can be stored for up to 6 months or even
longer under the following conditions: clean, dried powder stored in air-tight
containers, protected from light and humidity, and kept below 24°C (75 °F).

Using Moringa Leaves Powder

Moringa leaves powder can be added to any food or beverage and it will
increase the vitamin, mineral and protein content. For healthy individuals, a
few spoonfuls of Moringa leaf powder can be added to any meal to make it
more nutritious. Since the nutrient content of Moringa leaf powder decreases if
exposed to heat, add the powder after the food or drink has been prepared,
just before serving.
If you use the Moringa leaves powder for tea, you can reuse the moringa
powder. Collect the moringa powder after making the tea and for example use
it for a milkshake, salad or soup.
Stripping the Moringa leaflets

Strip all the leaflets from the moringa leaf petiole. This can be done directly
from the branches if the moringa leaves have not been stripped off the main
branch before transportation. At this stage, diseased and damaged leaves are
discarded.
Washing the Moringa leaves

Wash leaflets in troughs using clean potable water to remove dirt. Wash
leaves again in 1% saline solution for 3-5 minutes to remove microbes. Finally
wash again in clean water. Leaves are now ready for drying. Drain each
trough after each wash: fresh leaves must always be washed with fresh water.

Draining the Moringa leaves

Strain water from the Moringa leaves in buckets that have been perforated,
spread leaflets on trays made with food-grade mesh and leave to drain for 15
minutes before taking them to the dryer.

Drying the Moringa leaves. There are three main methods for
drying moringa leaves:

Room Drying Moringa leaves

Spread the moringa leaflets thinly on mesh tied on racks (mosquito net mesh
can be used) in a well-ventilated room. This room should be insect, rodent
and dust proof. Air circulation can be improved by using ceiling and floor level
vents protected with a clean filter to keep the sun and dust out. It is possible to
use a fan, but the air must not be directly oriented towards the moringa
leaves, as it can increase contamination with germs in the air.

It is advisable to turn the moringa leaves over at least once, with sterile
gloves, to improve uniform drying. Leaves should be completely dry within a
maximum of 4 days. The loading density should not exceed 1 kg/m2.

However, room-dried leaves cannot be guaranteed mould-free with the

maximum recommended moisture content of 10%. Therefore, we do not
advise this method.

Solar Drying Moringa leaves

The solar dryer presented in the pictures is recommended but the

polyethylene used should be uV treated or opaque (if the plastic is black,
beware of temperature increases and be sure it does not go above 55°C). The
air intake should be filtered to keep out dust. Organza or muslin cloth can be
used as a filter.
Spread the moringa leaves thinly on mesh and dry in the dryer for about 4
hours (Temperature range is 35°C–55°C on a very sunny day). The final
product should be very brittle.

Mechanical drying Moringa leaves

use electric or gas hot-air dryers. Drying temperatures should range between
50°C and 55°C. If temperature exceeds 55°C, moringa leaves will "burn" and
turn brown. The Moringa leaves should be dried until their moisture content is
below 10%. We recom- mend this method for large scale leaf processing as
this ensures year round production. Loading density should not exceed 2.5
kg/m2.
Milling the Moringa Leaves

Mill dry leaves using a stainless steel hammer mill. leaves can be pounded in
a mortar, or milled with a kitchen blender. Small-scale processors can use a
burr mill or rent a commercial hammer mill for routine milling of their products.

Sieving the Moringa Powder

Sieve the Moringa leaf powder if need be. When you mill with a hammer mill,
the fineness of the product will depend on the size of the screen used in
milling. If too coarse, sift using a sifter with the desired screen size.

recommended moringa powder particle sizes are:

Coarse ( 1.0 mm – 1.5 mm)
Fine (0.5 mm – 1.0 mm)
Very fine (0.2 mm – 0.5 mm)

Drying the Moringa leaf powder

Moringa leaf powder strongly attracts moisture and the product can reabsorb
humidity during or after milling. for this reason, moringa leaf powder should be
dried at 50ºc for 30 minutes to reduce moisture content considerably below
7.5%

Packaging and Storage moringa Powder .

Moringa leaf powder can easily be contaminated by moulds as it strongly at-

tracts moisture. In addition finely milled powder makes it easier for bacteria to
penetrate the particles.
Personal Hygiene

All persons involved in the packaging of moringa leaf products must ensure
that, while on duty, personal cleanliness and hygiene are maintained.
Personal protective equip- ment (PPE) such as head caps, nose masks,
disposable gloves, etc. must be used at all times.
Packaging in Bulk

The temperature and humidity must be controlled in the packaging room, to

avoid re- humidification of the product.
After drying, the moringa powder is left to cool and packed into clean, single-
use polythene bags and sealed. This is enclosed in a second polythene bag
and heat-sealed. This is to maintain freshness and dryness prior to further
use. The bags should be stored in a cool, dry place.

Final Packaging of Moringa Powder

The temperature and humidity must be controlled in the packaging room, to

avoid re- humidification of the product.

Moringa leaf products should be packaged in clean, dry and opaque

containers made of materials that do not affect the quality of the product.Each
package must be properly sealed to prevent content leakage as well as
moisture absorption.

Labelling

Each package of moringa leaf product must be legibly marked with the
following information:
Name of product
Net content
Name and address of producer
Country of origin
Lot / batch identification number or code
Instructions for use
Production date
Nutritional information (optional)

Adapted from Moringanews / Moringa Association of Ghana

Processing should start immediately after harvesting and transporting the
leaves to the processing poin

mmary
Increased vegetable utilization and consumption are critical to alleviate world-
wide incidence of nutritional deficiencies. Diets rich in micronutrients and
antioxidants are strongly recommended to ameliorate the effects of HIV/AIDS.
Our survey of over 120 species of tropical and subtropical edible plants for
nutrient content, antioxidant activity (AOA), and crop traits indicated
that Moringa oleifera is one of the promising crops which could contribute to
increased intake of micronutrients and antioxidants. Moringa have been
included in the AVRDC Nutrition Seed Kit. Each kit includes different kinds of
vegetable seeds for planting in home gardens to ensure good health and
nutrition of household recipients. The Nutrition Kit is promoted and distributed
by the AVRDC Regional Center for Africa to farmers, women groups, and
extension people.

Genetic variation, environmental factors, postharvest handling and different

means of food preparation influence the nutritional and functional qualities of
moringa. The highest nutrient values among four moringa species evaluated
were measured on Moringa oleifera. AVRDC designed methods for high
density planting and pruning enabled convenient and continuous harvests of
young shoots for fresh market. We found that harvest season and leaf stage
significantly influenced nutrient contents of Moringa leaves. Higher protein,
vitamin A and glucosinolates contents and AOA were obtained in hot-wet
season; whereas, higher iron, vitamin C, and phenolic contents were found in
cool-dry season. Variation among 10 Moringa oleifera accessions for nutrient
contents were small and thus varietal selection should focus on horticulture
traits. Mature leaves were more nutritious than young shoots and could be
quickly dried with minimum nutrient loss; however, young shoots exhibited
better eating quality and thus were better accepted for fresh market. Cooking
increased availability of iron and enhanced aqueous AOA. The AOA was
maintained after simulated digestion.

Moringa leaf extracts exhibited anti-microbial activity including inhibition of the

growth of Staphylococcus aureus strains isolated from food and animal
intestines. Moringa added to fodder could be a potential bioceutical agent to
substitute for antibiotics in livestock production. For human use, intervention
with a diet containing 5% moringa powder was investigated using a rat model
and compared to a 5% common cabbage diet, and a nutrient-sufficient diet
without vegetable.

The study implies the consumption of Moringa leaves powder enhances the
immune response of nutrient sufficient subjects. In addition, consumption of
nutrient and phytochemical-rich vegetables, like Moringa, leads to a better
immune response compared to consumption of vegetables that are rich in
fiber but lower in nutrient content, like common cabbage. Moringa leaves
powder should be promoted for greater consumption to improve nutrition and
strengthen immune functions for fighting infectious diseases.

Moringa Introduction
Iron and vitamin A deficiencies, and infectious diseases continue to devastate
people of the developing world; non-communicable diseases attributable to
obesity are increasingly common in developed and developing countries.
Diets rich in vegetables and fruits providing micronutrients and health-
promoting phytochemicals could alleviate both under-nutrition and obesity.
Most people in the world lack adequate access to vegetables even though
they are essential for good health. Insufficient vegetable and fruit consumption
causes 2.7 million deaths annually worldwide and belongs to the top 10 risk
factors contributing to mortality (Ezzati et al., 2002). Malnutrition is rampant in
the tropics where per capita vegetable supplies in most countries falls far
short of the minimum recommended 73 kg/person/year. In Sub-Saharan
Africa, per capita vegetable supplies are only 43% of what are needed,
leading to widespread malnutrition.

There are hundreds of plant species consumed as vegetables, but only about
20 crops are produced in intensive cropping systems (Siemonsma and Piluek,
1994). Indigenous vegetables (IVs) are native to a particular region or
introduced to the region from another geographical area over a long period of
time. They are grown locally in a small scale, often resistant to diseases and
tolerant to environmental stresses, very nutritious and contain a vast range of
phytochemicals; however, most are neglected or under-utilized. IVs have
potential for introduction or greater use as cash crops in peri-urban systems,
vegetables for daily sustenance in home gardens, and a means to diversify
production systems and diets.

Nutrient contents of vegetables vary greatly. Among 240 edible plants of 120
species tested at the AVRDC, β-carotene content were measured and ranged
0 − 22 mg with the average of 3.1 ± 3.3 mg based on 100 g fresh weight (fw)
basis. Iron content ranged 0.2 − 26 mg/100g fw and averaged 2.1 ± 2.6
mg/100g fw. Vegetable sample distributions for β-carotene and iron contents
were screwed with the majority of samples ≤ 4 mg/100g for β-carotene and ≤
2 mg/100g for iron. With the survey of 120 edible plant species, Moringa
oleifera were found among the most promising species according to their high
antioxidant activity, high contents of micronutrients and phytochemicals,
processing properties, ease of growing and palatability. In this paper, we
present nutritional and bioactive values of moringa leaves from germplasm, to
field, to plate and to health outcome.
Nutrient and phytochemical contents among four Moringa
species
We compared antioxidant and nutritional values of four Moringa species
(Yang et al., 2006). Moringa stenopetala is the most economically important
species after Moringa oleifera among Moringas; Moringa drouhardii has the
most pungent odor similar to mustard oil; and Moringa peregrine has the
widest habitat range and the only one of the slender trees extended out of
Asia (Olson, 2001).
Table 1. The four Moringa species used in this study
Moringa Plant
Group Origin
Species Age
Moringa
oleifera
Moringa 3 yr
Slender tree India
peregrina 3 yr
Slender tree Bottle Arabia, Red Sea area Kenya,
Moringa 3 yr
tree Bottle tree Ethiopia Madagascar
stenopetala 3 yr
Moringa
drouhardii

Nutritional Quality of the 4 Moringa Species

Among the four species, Moringa oleifera contained the highest amounts of β-
carotene, ascorbate (Vit C), α-tocopherol (Vit E) and iron, and was the second
highest in protein content (Table 2). Moringa oleifera grows faster than the
other three species under the subtropical low lands in Taiwan, and this specie
is commonly consumed as a vegetable in South Asia and Africa.
Oligosaccharides and oxalate were reported as anti-nutrient factors in
Moringa leaves (Freiberger et al., 1998). In this study, stachyose and raffinose
were not found in mature leaves, but detected in young leaves (0− 14 mg/g
dry weight) and in seeds (22−98 mg/g dw). Moringa mature leaves contained
very low value of oxalate (0.99 ± 0.21 mg/g dw) by compared to spinach
(25−45 mg/g dw). The data indicated that oxalate and oligosaccharides are
not significant anti-nutrient factors in Moringa.
Table 2. Nutrient contents of mature Moringa leaves (100 g fresh weight)
 DM Protein β-carotene Ascorbate Tocopherols Iron
Moringa Species −−−− Calcium
g−−− −−−−−−−−−−− mg
Moringa oleifera 24 5.7 15 249 25 9.2 638
Moringa
24 5.8 13 400 18 5.4 711
stenopetala
Moringa peregrina 21 2.9 5 264 28 5.6 458
Moringa
29 5.0 11 388 14 8.7 745
drouhardii

Antioxidant Contents of Moringa

Concentrations of four natural antioxidants (total phenolics and antioxidant
vitamins A, C and E) were measured for the four species. The content ranges
on a dry weight basis were 74−210 µmol/g for phenolics, 70−100 µmol/g for
ascorbate (Vit C), 1.1−2.8 µmol/g for β-carotene and 0.7 − 1.1 µmol/g for α-
tocopherol (Vit E). Antioxidant content of Moringas are high even compared to
vegetables and fruits known for high antioxidant contents such as strawberries
high in phenolics (330 mg gallic acid (GA)/100g fw, or ~190 µmol GA/g dw);
hot pepper high in ascorbate (200 mg/100g fw, or ~110 µmol/g dw), carrot
high in β-carotene (10 mg/100g fw, or ~1.8 µmol/g dw) and soybean which is
high in α-tocopherol (0.85 mg/100g fw, or ~1.8 µmol/g dw). Moringas are an
excellent source of a wide spectrum of dietary antioxidants.
In summary: (1) high nutrients, antioxidants and glucosinolates, and low
oxalate contents are common features of the four Moringa species; and
(2) Moringa peregrina was the uppermost for antioxidant; Moringa oleifera has
the highest nutrient values among the four.

Nutrient and phytochemical contents in Moringa leaves as

affected by different accessions, harvesting seasons and leaf
stages
Ten Moringa oleifera accessions, selected from a survey of
60 Moringa oleifera accessions for yield and growth performance, were used
in the study. The seeds, collected from Taiwan, Phillipines, India, USA and
Tanzania, were sown on 30 March 2004, and transplanted to the field on 26
April 2004. Plants were grown on 6-m-long x 1.5-m-wide x 30-cm-high raised
beds, in double rows with 30 cm between rows and plants within rows.
Accessions were arranged in a RCBD with 40 plants per plot and 3
replications. No pesticide was applied. Plots were harvested for young shoots
1-2 times per week from three harvest periods: 30 June − 7 December 2004,
24 Jan − 30 March 2005, and 25 April − 15 December 2005 with about one
month interval of each harvesting period to allow mature leaves growth. The
average air temperatures and rain falls were 29.2°C (23.9 − 34.6°C) and 13.9
mm in June 2004 as hot-wet season, 17.7°C (6.7−27.4°C) and 0.1 mm in
January 2005 as cool-dry season, and 24.7°C (15.4−32.8°C) and 1.1 mm in
April 2005. Young shoots and mature leaves were collected separately from
the branches harvested the first day of the three harvest periods and sent to
laboratory. Nutrient contents and antioxidants were measured. The averaged
values are shown in Table 3.

This study indicated that: (1) High density planting and frequently trimming
enable convenient and continuous weekly harvests of young shoots. (2)
Variation among 10 Moringa oleifera accessions for nutrient contents was
small (data not shown) so breeding for higher nutrient content is not
worthwhile. Varietal selection should focus on horticultural traits. (3) Mature
leaves were more nutritious than young shoots and could be quickly dried with
minimum nutrient loss; however, young shoots exhibited better eating quality
and more acceptable for the fresh market. (4)
Seasonal effects caused 1.5-3 times content variation for vitamin A, iron and
antioxidants in moringa leaves; higher vitamin A was obtained in hot-wet
season while higher iron and vitamin C were found in cool-dry.

Table 3. Means of nutrient values1 of 10 Moringa oleifera accessions with

three harvests Per 100 g fresh weight Mature leaves young shoots

Dry matter, g 22.2 ± 1.6 15.1 ± 2.7

Protein, g 6.9 ± 0.8 4.28 ± 0.91
Fiber, g 1.75 ± 0.24 1.47 ± 0.17
Sugar, g 2.93 ± 0.44 2.2 ± 0.41
Calcium, mg 454 ± 63 82 ± 31
Iron, mg 6.7 ± 2.8 2.8 ± 1.5
β-Carotene, mg 13.9 ± 5.2 4.1 ± 2.2
Vitamin C, mg 257 ± 53 244 ± 54
Vitamin E, mg 16.7 ± 3.2 4.3 ± 1.9
TEAC2, µmol TE 3629 ± 1257 23.4 ± 926
Total phenolics, mg 680 ± 116 581 ± 134

Nutrient and phytochemical contents in Moringa leaves as

affected by processing temperature and simulated
gastrointestinal digestion
Leafy vegetables are often cooked before consumption and dried in
preservation during time of scarcity of vegetables. Sun-drying in direct
sunshine and under shade are the common practices used in most parts of
Africa to preserve vegetables for dry season consumption (Lyimo et al., 1991).
However ways of food preparation and preservation may affect significantly
the concentration and availability of minerals, vitamins and other essential
compounds in food. Some reports have documented the losses of nutrients
from vegetables during drying (Yadav and Sehgal, 1997) and cooking
(Kachik et al., 1992 and Kidmose et al., 2005). A low temperature oven drying
process was applied to dehydrate moringa leaves. The nutrient values were
measured and compared to those of freeze dried leaves.The results sowed
that drying at 50°C for 16 hours maintained most nutrients and
phytochemicals in moringa leaves except for vitamin C. The mild-heating and
drying process could be achieved using common household facility such as
stove to provide a simple and effective way for long term preservation and
continuous supply of essential micronutrients.

Our previous study on in vitro iron bioavailability (IB) of vegetables indicated

that cooking increases IB of certain vegetables 2−10 times (Yang et al., 2002).
The cooking enhancing effect can be achieved with different heating
processes including boiling, stir-frying and hot-air drying. Prolonged storage of
cooked vegetables will reduce the availability of iron. In the case of cabbage,
the cooking enhancing effect was due to the reduction of iron-polyphenol
interaction, which commonly occurs during plant cell destruction. The nature
of the enhancing factors in these vegetables was similar to the effect of EDTA,
which stabilizes iron when it is released from cell (Yang and Tsou, 2006). In
he case of Moringa, boiling in water enhanced the in vitro IB of fresh leaves
and dried powder by 3.5 and 3 times, respectively. Cooking Moringa leaves
also raised total available iron of mixtures with other food items such as
mungbean (Yang et al., 2006). In addition, boiling Moringa leaves in water
enhanced aqueous AOA, and the AOA was maintained after simulated
digestion.

Immune modulation of dried Moringa ( powder ) in diets for

human use and livestock production
Intervention with a diet containing 5% Moringa leaves powder was
investigated using a rat model and compared to a 5% common cabbage diet,
and a nutrient-sufficient diet without vegetable. After 3 weeks, the preliminary
result (data not shown) indicated that the Moringa leaves powder diet lightly
reduced blood triglycerides and enhanced immune response due to increased
peripheral and splenocyte T-cell proliferations. The preliminary study implies
the consumption of moringa leaves powder may increase immune response of
nutrient-sufficient subjects. In addition, consumption of nutrient and
phytochemical-rich vegetables, like moringa, leads to a better immune
response compared to consumption of vegetables that are rich in fiber but
lower in nutrient or phytochemical content, like common cabbage. Moringa
should be promoted for greater consumption for human use to improve
nutrition and strengthen immune functions.

The effects of dehydrated leaves of Moringa oleifera(Moringa leaves

powder) in the diets of broilers were also investigated. The trial included 5
treatments (diet without moringa leaves powder and diets containing 0.5%,
1%, 2% and 3% dried leaves) with 3 replications and 4 broilers per replication.
Twenty-one day old broilers were housed in wire cages for one week
adaptation followed by a 3-week-experimental feeding period. Feed and water
were supplied ad libitum. Growth performance, immune function and ileum
microflora were evaluated. The results (data not shown) indicated
that moringa leaves powder diets significantly (1) enhanced duodenum traits;
(2) increased concentrations of total globulin, γ-globulin and IgA, lymphocyte
ratio, antibody titer to sheep erythrocytes, and delayed type hypersensitivity
(3) reduced E. coli and increased Lactobacillus counts in ileum. In
conclusion: Moringa oleifera leaves are potential plant material to enhance
immune responses and improve intestinal health of broilers. The efficacy
of Moringa oleifera as bioceutical agents to substitute for antibiotic use for
broiler production will be further examined

Promotion of Moringa leaves and powder for greater production

and consumption
High nutrients, antioxidants and glucosinolates are common features of
Moringa species. However, leaf stages and harvesting seasons can change
their nutritional values 1.5 − 3 times, especially for β-carotene and iron.
Variation among Moringa oleifera accessions for nutrient contents were small,
varietal selection should focus on horticulture traits. Cooked moringa leaves
provide more bio-available iron. Mild-heat drying process (50 °C/ 16 hours)
maintained most nutrients and bioactives in moringa leaves and could be
achieved by low-cost household preparation as a simple and effective way for
continuous nutrients/bioactives supply. The Moringa leaves powder provide
many kinds and types of nutrients and bioactives, which would lead to better
nutrition and health.

Using the small sample of seeds that we had (pictured below),

we tested the PITEBA oil expeller. PITEBA had no best practice
guide for this seed type and so this exercise was bit of an
experiment.
First we setup a strong base for the expeller to be bolted onto.

Moringa seeds are soft so we did not expect too much resistance from
the handle. But an important part of the expelling process is not to
stop turning the handle.

If this happens, the pressed cake hardens and the device will get stuck.

Ensuring that the device is very secure will make the expelling less
troublesome.
Setting up the exit point of the pressed cake proved to be tricky. With
no best practice guide from the manufacturer, we had to guess a little.
There are 3 main settings of the bolt that controls the pressure of the
pressed cake exiting the device.

The first setting is when the bolt is almost closed. This

creates maximum pressure because the exit holes on the reducer are
only slightly open.

(If left closed during the expelling process, the risk here is that the
device will crack from the extreme pressure of the pressed cake trying
to get out)

The next setting is when the bolt is open to its maximum. This exposes
the 2 exit holes on the reducer to their maximum.

The last setting is when the bolt is completely removed. This allows the
least amount of pressure.
The settings will change according to the seed type and condition, so
expect fine tuning during the expelling process to find the optimum
extracting setting.

Adjusting the Bolt The Bolt Removed

Pressed Cake During Expelling Pressed Cake After Our Trial

The PITEBA manual is excellent and the website is very informative on

how to operate and troubleshoot the expeller.

However, as Moringa had not been expelled before by the manufacturer,

the purpose of our test was to learn the best way of expelling Moringa
oil using this device.

We searched the web to see if anyone had used the PITEBA to extract
Moringa and while there was some reference of people doing it, nobody
had shared their best practice principles.
Unfortunately, we only had 123 grams of decorticated seed to use, so
our test was not as thorough as it could have been.

This is what we found using decorticated seed

The decorticated Moringa seeds tended to be a little sticky in the funnel.

They would build "bridges" and had to be continually prodded with a rod
to make sure that they entered the screw cavity.

Lesson learned for next time :

o Have a clean wooden stick handy (about 5 to 10 mm in diameter)

o Have another person to help with the prodding
o Try using undecorticated seed (with the shell still on)

The expeller was bolted at the bottom of the frame. During turning of
the handle, we found that the chassis (or frame) tended to twist.

Lesson learned for next time :

o Bolt the chassis on the back. The twisting pressure originated from
the handle which is directly connected to the vertical part of the
chassis. Securing this side will be a better option next time.

From the pictures, you can see that the base looks extremely strong. But
it was not perfect. It was not properly attached to the wall and it moved
while turning the expeller handle.

Lesson learned for next time :

 o Take the time to build a very secure base or frame to attach the
expeller. Dealing with a wobbly frame during expelling is
dangerous. Your hand may slip off the handle or the device may
come loose or the flammable liquid in the heater bottle may break
away from its tether.

We struggled to find the optimum setting for the bolt that regulates the
pressed cake exiting the expeller - this is also very important for the oil
flow.

We started at the tightest point and while monitoring the pressure of

the handle (too much pressure would mean that the bolt is too tight and
the flow of the pressed cake is restricted) and watching the exit of the
cake, we gradually loosened the bolt.

After about half the seeds had been pressed, the first bit of oil started
to exit the expeller. At this point, the bolt was about halfway (the exit
holes where about half open). We continued to loosen the bolt and
eventually removed it completely.

By this time, we had run out of seed.

Lesson learned for next time :

o We will start with the exit holes half exposed. We think the
optimum setting is between half and fully open. (for decorticated
seed)
o We suspect that for undecorticated seed, the optimum position
will be for the exit holes to be fully open.
We wanted to use a standard laboratory beaker to collect the oil. It
turned out that the beaker was too large and a quick makeshift plan
using a narrower glass was not the best choice either.

Lesson learned for next time :

o Have the entire expeller properly and completely set-up prior

to lighting the heater.
o Due to the twisting of the frame, the glass would move and had to
be continually re-centred. We would either secure the glass or
install a funnel.

Consistency is an absolute key to success and the way to be consistent

during the expelling process is to have help on hand and have everything
ready and close by should something need to be changed or adjusted.

Once the cake hardens, it is like a rock.

Lesson learned for next time :

o Use bolts that will allow quick removal of the expeller after use.
o A bucket nearby with very very hot water for the expeller to be
placed into after use. Cleaning the expeller and removing the
hardened cake from all the threads takes way too long if it is
allowed to get hard.

We took about 15 minutes from the time the expelling was finished to
the time the expeller was dismantled for cleaning.

The reducer had to be immersed for a few minutes of soaking in boiling

water about 5 times before we could start to pry the pressed cake loose
- this error on our side was very frustrating and time consuming.
The oil exit slits would clog up. While the manual makes specific
reference to this occurrence having a helper on hand to watch and clean
the slits would have helped significantly.

Lesson learned for next time :

o I am sure that the device can be efficiently operated by a single

experienced user that is familiar with the seed type and process.
But for a new user experimenting with new seed types, having
another person to help would go a long way.

This is what we found using shelled seed

The experiment did not work at all. The seeds were too large for the
throat and would not move down to the screw unless continually
prodded.

The process was simply too intensive for a smooth operation and we
decided to abandon any further testing.

We emailed the supplier and he confirmed that others

were successfully using the press to extract Moringa oil. We asked for
their contact details so we could communicate with these people and
find out if we could improve on our method and technique.

Unfortunately Piteba did not respond to our email.

What was left behind after the test (decorticated seed)

Depending on the setting used (bolt either on or off), there are 2 types
of Moringa seed cake that you will be left with.

The first type will be the thin "spirals" from where the seed cake exits
the reducer (See the picture below and look at the right side of the
reducer - you can see one of the small exit holes. Also, the black
adjustment bolt is clearly shown)

The "spirals" are very thin and break easily into small pieces. Look at the
picture above, the plate at the top right, this is what the pressed "spiral"
cake looks like after it has been broken up into small pieces using your
hands.

The plate on the left is the pressed cake that results from the black bolt
being completely removed during the expelling process. It is a much
chunkier and, although very hard, it is very brittle and breaks up easily.
This pressed cake now has a number of other uses. Since the oil has been
extracted, it can be added to animal feed.

It can also be added to composts or used as a mulch directly in your

garden.

What we liked about this experiment (decorticated seed)

None of the pressed cake is wasted and it will go on to benefit other

aspects of animal and plant production.

No electricity was used.

We extracted a high value product that can be sold on to the cosmetic

industry or used as a high value vegetable lubricant - Ben Oil - because
of its high Behenic Acid ratio.

It shows great potential for the DIY enthusiast who enjoys making their
own products.
But, of course, its biggest advantage are the opportunities that it offers
poorer communities to harvest a very valuable product that
is accepted and used almost all over the world.

The Moringa tree is a sustainable produce. It makes a highly enriched

food supplement for humans, animals and plants themselves ... needs
no GMO ... and still provides a little more, the Miracle Oil.
ow We Make Virgin coconut oil in Xaibe Village, Belize, Central America

We start with "peeling" coconuts from our storage

pile. This pile is kept replenished with coconuts
brought in from the Turneffes -- roughly 100 miles
away -- by the small sail boat towing an even
smaller work boat. Both loaded full. The coconuts
are searched for, collected, then loaded onto the
boats. In complete form. That is still in the "husk".
Normal procedure is to "peel" (de-husk) coconuts
where found. But they stay "live" much better
when kept in husk. This greatly reduces the
amount of coconuts that can be hauled any one
trip. With our two boats we bring in around 2000
coconuts per trip. Rather than 4000 peeled
coconuts. Coconuts are peeled of their husks by
pressing down on a hard wood stick with one end
deeply embedded in ground and the high end being
carved into a wedge shape. The "base" end of the
coconut is pressed down onto this wedge and twisted. It takes practice. After "peeling", the naked
coconuts are moved into the processing shed where they are swiftly broken into two halves.

The coconut is held in one hand and sharply struck

with the back of a machete as rotated in the hand.
This eventually causes the coconut to break into
two halves. The coconut water falls out into the
container. The two halves move up the "line" to the
grating station. Again -- it takes some acquired
skill to perform this function. During this part of the
process many coconuts are rejected. It is only once
the coconut is opened that we know if it meets our
requirements. A careful inspection by a
knowledgably person is required with each
breaking.
Grating can be technically described as "wet
milling". It involves moving the coconut up against
a rotating grating head. This grinds out fine/thin
shreds of coconut meat which is a very wet/soggy
mass. The grater head has very sharp serrated
edges and rotates at 500 RPM with great force. The
coconut half is held with both hands firmly and
moved against the head causing grated coconut to
fly out in all directions. Again -- it is a skilled job
requiring much practice to perform efficiently. The
coconut must be pressed into the powerful rotating
milling head while held firmly. It is then "wobbled"
against the head so at to grate/wet-mill out all the
meat. But not scrape out coconut shell in to the
gratings. Following is an over all view of grater
station and process.

From the wet milling station the fresh gratings are

moved to the surface of the large hot plate drier.
Here two woman continuously keep turning it so as
not to burn. The following picture shows the grater
station in relationship to drier. The fresh "wet"
gratings are moved from the hottest part to the
cooler part exactly in progression with the drying
process. The large hole in the side of this drier
furnace holds a large wash pan which is for hot
storage of dried gratings. The smaller wash pan
holds fresh gratings ready to dry. It takes 30
minutes to move wet gratings at one end to dry
gratings coming off the other end. The two woman
"turn" the gratings continuously. For a normal run
of 20 liters yield of finest virgin oil this takes 9
hours or more.
 This view of the drying operation is from the hot
end. Note the large fan which operates
continuously to present fresh air to carry off water
humidity from heated gratings. One can also see
the fire door to the stove. The stove is a small unit
built into one end. The fire box only extends 20
inches into the body of the drier -- before the flue
gasses are directed beneath the steel plates on
which the gratings rest -- to the far end where they
rise up the 18 foot tall chimney. This drier plate is
32 inches wide by 12 feet long. The last four feet of
which is stabilized to 150 F for fine drying of
residual humidity in the gratings. The stove is
fueled using the cleaned coconut shells. This is a
continuous process of adding just the right amount
of shell so the fire is never to hot or to cold. The
hottest part of the plate is directly over the firebox.
This is where the fresh wet gratings are placed in a thick layer. As the gratings dry they are
continuously moved towards the end with plate temperature descending accordingly. The last four feet
of plate has a thin layer of gratings we call the "sprinkle" where final drying is done. They are them
collected in the small pan shown and put in the holding pan in the oven.

The "Expressing" of Oil from the dried gratings

After nine hours of grating and drying the batch is ready for "oil-expressing". This is accomplished in
our Sri Lanka made screw press specially designed for this process. Below is a picture of the screw
extracted after a pressing. The machine is striped down and cleaned after each "run".

The large hopper is where the dried gratings are dropped in and fed to the screw expresser. The
hanging sheet of metal separates the prime drive from the expresser. The two are connected by 10
foot long drive belts. The primer mover is Lister Diesel "copy" made in India. They first built these
style engines in England in the late 1800's and stopped making them in England in 1948. Various 3rd
world countries continue production of these extremely hardy diesels as they are sturdy design, very
reliable, often operate for 50 years or more and very low maintenance. Below is a picture of the Lister
"copy" used as prime mover for this expresser -- along with a few of our younger "helpers".

This Stationary Power Plant weighs 1340 lbs and

develops all of 12 HP of power at a very slow 650
RPM. I like to call it my "Forever-Machine" It has no
electric starter -- rather one gets some good
exercise hand crank starting. It has no water pump,
fan or belt drives for such. Rather a 45 gallon drum
on a stand, off to the right of this picture (the hoses
lead to it) and the engine cools by convection
through this water "reservoir". It has no "electrics"
so no generator or battery. After 9 hours or so of
processing coconuts to dry gratings this engine is
started, drive belts dropped in place and then the
expresser is slid forward by a leaver to tighten belts
and engage machine. It takes 45 minutes to one
hour to process the gratings to oil with a 20 liter
yield. That period is very intensive!! It takes 3
people to operate this process and the screw
expresser must be kept in perfect adjustment
always. Or else much oil is lost. The gratings are
passed through three times to progressively squeeze the oil out. This also keeps operating
temperatures low as friction from a high pressure extraction can quickly increase temperatures of oil
to over 200 F. This is what the expresser looks like when in operation. This is a first pass. Two more to
go. The coconut "press-meal" to the right, the oil to the left. The coconut meal is almost completed
extracted of oil by the 3rd pass and is very dry. It is a very nutritious high protein food and we use it
here for feeding all our animals. That is Pigs, chickens, turkeys and yes, even the dogs. I have
purchased an old style grinding mill to also run from this same prime mover and eventually will be
grinding the meal to a flour for making high energy bread, cookies and other products. This is done at
present in India and Sri Lanka and has found to be of great nutritional supplement for young children
in villages.

Purifying and clarifying the oil

The raw oil as it comes from the expresser is full of fine particles of coconut gratings. Yet the product
we ship is crystal clear. Purifying oils can destroy them. As you might have read in the links supplied
in regards to health benefits of virgin cold pressed coconut oil. We use a very "gentle" process for
purifying our oil. It is not normal procedure as it is slow and labor intensive. The process I use is
called "racking" and is the same used for making fine wines. The oil pan that collects the day's run is
covered and the oil is allowed to settle for 18 hours before being transferred to the next container. All
large particles have collected to the bottom during this period and just the oil on top is decanted off.
The container with this first "rack" sits for one week and then is siphoned off (decanted) to the next
container where it is then stored for 3 weeks. Finally that container is decanted into the one liter
bottles the oil is shipped in.

This final product is of exceptional quality with rich odors and flavors locked in place. Has a shelf life of
years rather than weeks it is still a "living" oil. And is of exceptional medicinal properties due to the
extreme care in manufacturing. This quality of medicinal virgin coconut oil can not be made by
automation processing. It must be slow and labor intensive. And the results are well worth the effort.

One method of extracting coconut oil is the expeller technique, in which the dried copra passes through a
special screw press that compresses the coconut copra, squeezing about 75 percent of the oil from the
coconut meat. Small, hand-operated or motor driven presses are relatively affordable and available
online. For smaller amounts, a hand method using cheese cloth will also work.

Coconut Preparation
To prepare for extraction, first crack open fresh coconuts and remove the copra by carefully prying the meat away
from the shell with a knife. Cut the copra into 1/4 inch pieces. There is no need to remove the brown outer lining,
called the testa, on the coconut meat. Allow the copra to dry thoroughly to remove all moisture from the meat.

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Press Preparation
Before you extract any coconut oil, clean the oil press thoroughly to ensure there is no residue remaining from the
previous pressing. Assemble the press according to manufacturer's specifications. Install a plastic container under
the press to catch the extracted oil. Place another container at the end of the press to catch the spent coconut meat.
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
Press Operation
Now that the press in clean and ready to operate, insert the dried copra into the hopper in the top of the oil press.
Turn the press handle or start the motor that runs the press. As the impeller within the press turns, it will compress
the copra to extract the oil. Push the copra into the press with a wooden plunger. Check the hopper regularly and add
more copra as needed to keep the press full. Examine the containers: when full, replace them and continue to extract
the oil until all of the copra is pressed.

Storage
Place the lid on the newly extracted coconut oil and put it in a warm place to settle for 24 hours. Once the oil has
separated from any solids, pour the oil off into a bottle for storage and place a cap on it--tightly--to seal it. Keep the
oil away from light and in a cool place to prevent it from becoming rancid.

Alternative to Mechanical Pressing

As an alternative to mechanical pressing in an expeller press, you can first shred fresh coconut copra straight from
the shell with the testa removed. While this is not a very efficient method of extraction, it is simple. Place the
shredded coconut into a large piece of cheese cloth. Twist the cheese cloth to press the shredded coconut. Gather the
liquid in a clean bowl. Pour the liquid into a jar and allow the oil to separate from the coconut milk. Place the jar in
the freezer and allow the milk to freeze completely. Then, simply pour the coconut oil off into a bottle for storage.