Log in

Relevant bibliographies by topics / Moringa Oleifera seed flour / Journal articles

To see the other types of publications on this topic, follow the link: Moringa Oleifera seed flour.

Journal articles on the topic 'Moringa Oleifera seed flour'

Author: Grafiati

Published: 5 June 2025

Last updated: 16 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Moringa Oleifera seed flour.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

De Souza, Francisco Marto, Emmanuel Moreira Pereira, Jackson Silva Nóbrega, et al. "Quality and Drying Kinetics of Moringa (Moringa oleifera Lam.) Seed Flour After Drying Process." Journal of Agricultural Studies 8, no. 2 (2020): 380. http://dx.doi.org/10.5296/jas.v8i2.15888.

Full text

Abstract:

The moringa presents great nutritional value thanks to its bioactive compounds, providing many benefits to human health. Therefore, this plant has been studied with the aim of being used as a food fortifier. The objective of this work was to describe the technological process in the production of moringa seed flour at different temperatures through numerical and analytical solutions and assess its final chemical quality. Moringa pods were obtained in experimental area and were treated by removing their seeds. A drying process was performed at different temperatures (40, 50, 60 °C) with progres

APA, Harvard, Vancouver, ISO, and other styles

2

Salman, Annisa Nazifa, Endang Prangdimurti, and Dase Hunaefi. "Peningkatan Potensi Biji Kelor (Moringa oleifera) sebagai Pangan Pencegah Hiperkolesterolemia." Jurnal Ilmu Pertanian Indonesia 28, no. 4 (2023): 525–33. http://dx.doi.org/10.18343/jipi.28.4.525.

Full text

Abstract:

Moringa (Moringa oleifera) seeds contain good nutritional constituents and several components that can potentially reduce cholesterol levels, namely oleic acid, phytosterols, and dietary fiber. However, it tastes bitter, so it needs to be treated so that the bitter taste disappears but does not affect much of the content that can lower cholesterol. This study aims to get moringa seeds that are not bitter and have the potential to prevent hypercholesterolemia. The soaking treatment of peeled moringa seeds in either water or 3.5% NaCl salt, followed by 80 minutes of boiling, resulted in moringa

APA, Harvard, Vancouver, ISO, and other styles

3

Calderón, Roberto Robles, Hugo David Chirinos Collantes, Laida Vilca Calderón, and Jaqueline Heidy Chirre Flores. "EVALUATION OF THE COAGULANT EFFICIENCY OF MORINGA SEED (MORINGA OLEÍFERA) FOR THE WATER TREATMENT OF THE CHURÍN RIVER, PACHANGARA DISTRICT, LIMA, PERU." PERIÓDICO TCHÊ QUÍMICA 21, no. 46 (2024): 19–25. http://dx.doi.org/10.52571/ptq.v21.n46.2024_04_chirinos_pgs_19_25.pdf.

Full text

Abstract:

Background: In the research, Moringa Oleifera - MO seeds were used in coagulation-flocculation processes, identifying the main properties it presents such as coagulant activity. Aims: The purpose of the research was to evaluate the coagulant and flocculating effect of moringa seed flour in the treatment of turbid water (with turbidity between 700 NTU and 800 NTU). Methods: The experimental tests were carried out under the following conditions: shelled moringa seed flour in NaCl solution, 1 M, it was observed that it has no effect on the clarification of turbid water and modifies the pH to 4.47

APA, Harvard, Vancouver, ISO, and other styles

4

Gunawan, Muhammad Iqbal Fanani, Endang Prangdimurti, and Tjahja Muhandri. "Upaya Penghilangan Rasa Pahit Tepung Biji Kelor (Moringa oleifera) dan Aplikasinya untuk Pangan Fungsional." Jurnal Ilmu Pertanian Indonesia 25, no. 4 (2020): 636–43. http://dx.doi.org/10.18343/jipi.25.4.636.

Full text

Abstract:

Moringa oleifera is a plant that has many benefits in each part. Moringa seeds have high nutrient content but they have not been used as food ingredients because it contains cyanigenic glycoside and a bitter taste. This study aims to obtain the best method in eliminating the bitter taste and cyanide of moringa seeds, analyzing its proximate nutritional levels and antioxidant capacity, and the level of acceptance when it’s applied to cookie products. This study used different types of soaking solution (water, 3.5% NaCl, 1N CH3COOH solution, and 0.5% NaHCO3) and boiling temperature (70°C, boilin

APA, Harvard, Vancouver, ISO, and other styles

5

Hussein, J. B., J. O. Y. Ilesanmi, H. M. Aliyu, and V. Akogwu. "Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour." Nigerian Journal of Technological Research 15, no. 3 (2020): 15–23. http://dx.doi.org/10.4314/njtr.v15i3.3.

Full text

Abstract:

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased

APA, Harvard, Vancouver, ISO, and other styles

6

Dhawi, Faten, Hossam S. El-Beltagi, Esmat Aly, and Ahmed M. Hamed. "Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours." Foods 9, no. 9 (2020): 1157. http://dx.doi.org/10.3390/foods9091157.

Full text

Abstract:

Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fenugreek (Trigonella foenum-graecum) seed flour (F1 and F2) and Moringa oleifera seed flour (M1 and M2). The effects of fortification were evaluated on physicochemical, total phenolic content (TPC), antioxidant activity (AOA), the viability of yoghurt starter, and sensory acceptability of yoghurts dur

APA, Harvard, Vancouver, ISO, and other styles

7

Nurliana, Nurliana, Nurdin Rahman, and Ratman Ratman. "Skrining Fitokimia dan Uji Efektivitas Tepung Biji Kelor (Moringa oleifera L.) dalam Menurunkan Kadar Kolesterol Total Darah Mencit Jantan." Jurnal Akademika Kimia 7, no. 3 (2018): 122. http://dx.doi.org/10.22487/j24775185.2018.v7.i3.11907.

Full text

Abstract:

The aim of the study was to determine phytochemical compounds levels in Moringa seeds and determine the effective dose of moringa seed flour in lowering total cholesterol blood levels of mice. Qualitative test of phytochemical compounds in moringa seed flour was done using specific reagents. The effect of moringa seed flour in lowering total cholesterol blood levels was performed in 18 male mice divided randomly into 6 groups, i.e P1 as the negative control group, P2 as the positive control group by giving simvastatin, P3 as the test group with a dose of 0.14 g/kg BW/day, P4 as the test group

APA, Harvard, Vancouver, ISO, and other styles

8

Olanrewaju, OR, BT Ifesan, and BOT Ifesan. "Nutritional characteristics and sensory evaluation of tapioca supplemented with fermented and germinated Moringa (Moringa oleifera) seed flour." GSC Biological and Pharmaceutical Sciences 24, no. 3 (2023): 177–86. https://doi.org/10.5281/zenodo.10492329.

Full text

Abstract:

The present study evaluated the nutritional characteristics of Tapioca- a partially gelatinized starch grit made from cassava supplemented with fermented and germinated moringa seed flour. The proximate composition, mineral, vitamin, amino acid profile, functional properties and sensory attributes of the tapioca-moringa flour blends were determined. It was observed that the protein content of the flour blends increased from 2.85% − 11.05%, fat (2.42% − 8.08%) while there was reduction in carbohydrate content (82.66% − 64.90%). Calcium (6.24 mg/100 g  − 8.26 mg/100

APA, Harvard, Vancouver, ISO, and other styles

9

Olanrewaju OR, Ifesan BT, and Ifesan BOT. "Nutritional characteristics and sensory evaluation of tapioca supplemented with fermented and germinated Moringa (Moringa oleifera) seed flour." GSC Biological and Pharmaceutical Sciences 24, no. 3 (2023): 177–86. http://dx.doi.org/10.30574/gscbps.2023.24.3.0169.

Full text

Abstract:

The present study evaluated the nutritional characteristics of Tapioca- a partially gelatinized starch grit made from cassava supplemented with fermented and germinated moringa seed flour. The proximate composition, mineral, vitamin, amino acid profile, functional properties and sensory attributes of the tapioca-moringa flour blends were determined. It was observed that the protein content of the flour blends increased from 2.85% − 11.05%, fat (2.42% − 8.08%) while there was reduction in carbohydrate content (82.66% − 64.90%). Calcium (6.24 mg/100 g − 8.26 mg/100 g) was the predominant mineral

APA, Harvard, Vancouver, ISO, and other styles

10

Calizaya-Milla, Y. E., J. Saintila, J. P. Garcia-Garcia, et al. "Macronutrients and micronutrients in germinated and non-germinated seed flour and moringa leaves (Moringa oleifera L.)." Food Research 6, no. 4 (2022): 138–45. http://dx.doi.org/10.26656/fr.2017.6(4).448.

Full text

Abstract:

Moringa (Moringa oleifera L.) is a plant highly valued for its content of macronutrients and bioactive elements. The objective of the study was to evaluate the composition of macronutrients and micronutrients of leaf flour, germinated or non-germinated seeds of moringa in the district of La Matanza in the department of Piura, Peru. The proximal analysis revealed that the moringa shoots presented a high protein value on days 2 and 3, with values of 39.25±0.01 g/100 g and 39.26±0.01 g/100 g, respectively. The fat content in the moringa leaf was significantly lower compared to the seed (p≤0.05).

APA, Harvard, Vancouver, ISO, and other styles

11

WARUGURU, PHYllis, Dasel W. M. Kaindi, Michael Okoth, and Wesly Bor. "Acceptability of Moringa oleifera seeds flour supplement-added to normal diet by Women Living With Human Immunodeficiency Virus (PLWHIV) in resource-limited setting." Journal of Medical and Health Sciences (JMHS) 3, no. 1 (2024): 13–22. http://dx.doi.org/10.51317/jmhs.v3i1.604.

Full text

Abstract:

This article aims to assess the acceptability of Moringa oleifera seed supplementation among HIV-positive women in resource-limited settings. The management of HIV/AIDS in resource-constrained settings presents numerous challenges, highlighting the need for affordable supplements to complement standard anti-retroviral therapy (ART). Moringa oleifera, known for its nutritional and medicinal properties, has been noted for its immunomodulatory, anti-inflammatory, and antiviral effects. A descriptive study utilising a Likert-scale survey evaluated participants' familiarity with Moringa oleifera, p

APA, Harvard, Vancouver, ISO, and other styles

12

Al- Shammari, Bushra Bader Jerad. "Study of the qualitative characteristics of pan bread enriched with moringa oleifera seed powder." Journal of Kerbala for Agricultural Sciences 11, no. 4 (2024): 16–21. https://doi.org/10.59658/jkas.v11i4.2781.

Full text

Abstract:

moringa plant seeds are an excellent source of important the scientific such as dietary fiber, protein, and antioxidants. The properties of different physiochemical compounds were investigated, as was the use of moringa seeds powder ( MSP) in pan bread manufacture.at levels 2, 4, and 6% MSP were substituted for the wheat flour to make pan bread,the pan bread that was obtained was contrasted with the control sample, the moringa-fortified bread samples were assessed for their proximate, mineral, and sensory qualities. The proximate analysis's findings indicated that moringa seed powder has a pro

APA, Harvard, Vancouver, ISO, and other styles

13

Swetha, M. P., C. Radha, and S. P. Muthukumar. "Bioaccessibility and bioavailability of Moringa oleifera seed flour polyphenols." Journal of Food Measurement and Characterization 12, no. 3 (2018): 1917–26. http://dx.doi.org/10.1007/s11694-018-9806-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Wijayanti, Poppy, Yulia Lanti Retno Dewi, and Dono Indarto. "Consumption of Jelly Combination of Salacca Seed (Salacca zalacca) and Moringa Leaves Flour (Moringa oleifera) on Hemoglobin level in Female Adolescents with Moderate Anemia." Indonesian Journal of Medicine 6, no. 3 (2021): 307–14. https://doi.org/10.26911/theijmed.v6i3.432.

Full text

Abstract:

Background: Adolescent girls are at risk for iron-deficiency anemia. Various food fortifications have been developed to reduce the incidence of anemia. This study aimed to investigate the effect of consumption of jelly combined with salacca pondoh seed flour and Moringa leaf flour on hemoglobin levels in adolescent girls with moderate anemia.Subjects and Method: The Randomized Control Trial study was conducted in high schools, Banyuwangi, East Java, from August to September 2020. A total of 75 high school girls with moderate anemia were randomly divided into three groups with 25 people in each

APA, Harvard, Vancouver, ISO, and other styles

15

Wijayanti, Poppy, Yulia Lanti Retno Dewi, and Dono Indarto. "Consumption of Jelly Combination of Salacca Seed (Salacca zalacca) and Moringa Leaves Flour (Moringa oleifera) on Hemoglobin level in Female Adolescents with Moderate Anemia." Indonesian Journal of Medicine 6, no. 3 (2021): 307–14. https://doi.org/10.26911/theijmed.2021.6.3.432.

Full text

Abstract:

Background: Adolescent girls are at risk for iron-deficiency anemia. Various food fortifications have been developed to reduce the incidence of anemia. This study aimed to investigate the effect of consumption of jelly combined with salacca pondoh seed flour and Moringa leaf flour on hemoglobin levels in adolescent girls with moderate anemia.Subjects and Method: The Randomized Control Trial study was conducted in high schools, Banyuwangi, East Java, from August to September 2020. A total of 75 high school girls with moderate anemia were randomly divided into three groups with 25 people in each

APA, Harvard, Vancouver, ISO, and other styles

16

Ula, Ikho Unniswati, Dwi Novri Supriatiningrum, and Sutrisno Adi Prayitno. "ANALISIS GIZI MAKRO, ZINK DAN TEKSTUR PADA SNACK CHIPS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DAN IKAN BANDENG (CHANOS, FORSSKAL) TERHADAP PENCEGAHAN BALITA STUNTING." Ghidza Media Jurnal 4, no. 1 (2022): 30. http://dx.doi.org/10.30587/ghidzamediajurnal.v4i1.4552.

Full text

Abstract:

Stunting is a physical growth disorder that occurs in children which is influenced by low nutrient intake and characterized by low height based on age. The purpose of the study was to determine the levels of macronutrients, zinc and texture in snack chips made from Moringa seed flour and milkfish. The research method used a laboratory experimental approach and research design with a completely randomized design (CRD) with control formula (F0) and treatment formula F1 (60% wheat flour, 3% Moringa seed flour, 37% milkfish), F2 (58% wheat flour, 2% Moringa seed flour, 40% milkfish) and F3 (56% wh

APA, Harvard, Vancouver, ISO, and other styles

17

Ijarotimi, Oluwole Steve. "Macronutrient composition, amino acid profiles and acceptability of maize-based complementary foods enriched with defatted white melon seed and Moringa oleifera leaf powder." Croatian journal of food science and technology 14, no. 1 (2022): 63–73. http://dx.doi.org/10.17508/cjfst.2022.14.1.07.

Full text

Abstract:

The study evaluated nutrient composition (protein, mineral &amp; amino acid profile), energy value and sensory attributes of complementary foods from the following flour blends: 100% maize (MAI, control); 70% maize, 30% defatted melon seed flour (MTH); 70% maize, 27.5% defatted melon seed flour, 2.5% moringa leaf powder (MAT); 70% maize, 25% defatted melon seed flour, 5% moringa leaf powder (MET); and 70% maize, 20% defatted melon seed flour, 10% moringa leaf powder (MIT). Protein and energy values of the foods varied from 14.98 - 16.60 g/100 g and 352.53 - 374 kcal/100 g, respectively. Ca

APA, Harvard, Vancouver, ISO, and other styles

18

Olosunde, O. "Sensory and Nutritional Characteristics of Kununzaki Enriched with Moringa (Moringa oleifera) Seed Flour." American Journal of Experimental Agriculture 4, no. 9 (2014): 1027–35. http://dx.doi.org/10.9734/ajea/2014/9841.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Dahlia, Ardiansyah, and Agnes Pratiwi. "Suplementasi Tepung Daun Kelor (Moringa oleifera) Sebagai Sumber Karotenoid Terhadap Tingkat Kecerahan Warna, Laju Pertumbuhan, dan Sintasan Benih Ikan Koi." JURNAL GALUNG TROPIKA 12, no. 2 (2023): 241–51. http://dx.doi.org/10.31850/jgt.v12i2.1114.

Full text

Abstract:

This study aims to determine the effect of supplementation with Moringa oleifera leaf flour as a source of carotenoids on the level of color brightness, growth rate, and survival of koi fish seeds (Cyprinus rubrofuscus). The research design was a Completely Randomized Design (CRD), with 4 treatments and 3 replications. Treatments A (without Moringa leaf flour supplementation), B (100 grams Moringa leaf flour supplementation/kg feed), C (200 grams Moringa leaf flour supplementation/kg feed), and D (300 grams Moringa leaf flour supplementation/kg feed). The results of the study showed that suppl

APA, Harvard, Vancouver, ISO, and other styles

20

Nafeh, Amany Abd El-Shafy Abd El-Kader, Ibrahim Mohamed Abd El-Aleem Mohamed, and Mohamed Frahat Foda. "Ultrasonication-Assisted Green Synthesis and Physicochemical and Cytotoxic Activity Characterization of Protein-Based Nanoparticles from Moringa oleifera Seeds." Nanomaterials 14, no. 15 (2024): 1254. http://dx.doi.org/10.3390/nano14151254.

Full text

Abstract:

Moringa oleifera (M. oleifera) is globally recognized for its medicinal properties and offers high-quality, protein-rich seeds. This study aimed to explore the potential of M. oleifera seeds as a significant source of protein-based nanoparticles (PBNPs) using the ultrasonication technique after desolvation and to evaluate their cytotoxicity in the human leukemia cell line (THP-1) for the first time. The properties of the PBNPs were confirmed by dynamic light scattering (DLS), transmission electron microscopy (TEM), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX),

APA, Harvard, Vancouver, ISO, and other styles

21

Al-Juhaimi, Fahad, Kashif Ghafoor, Majed D. Hawashin, Omer N. Alsawmahi, and Elfadil E. Babiker. "Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers." CyTA - Journal of Food 14, no. 1 (2015): 1–9. http://dx.doi.org/10.1080/19476337.2015.1034784.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

O., Y. Ilesanmi J., and Gungula D. T. "Functional Properties of Cowpea (Vigna unguiculata) Flour preserved with Mixtures of Neem (Azadichata Indica A.Juss) and Moringa (Moringa Oleifera) Seed Oils." International Journal of Sciences Volume 5, no. 2016-06 (2016): 142–51. https://doi.org/10.5281/zenodo.3349237.

Full text

Abstract:

Most pesticides used in cowpea have some effects on the utilization of the grains. There is a need for a functional biopesticide that will have no adverse effect on cowpea utilisation or application in food system. This study was carried out to evaluate the functional properties of cowpea grains preserved with mixtures of neem and moringa oils. Graded mixtures and concentrations of neem and moringa seed oils (ratio 1:2/2.5µl/g, 1:2/5.0µl/g, 1.3/2.5µl/g, and 1:3/5.0µl/g) were investigated. Cowpea grains were treated with the seed oils in ratio 1:2 and 1:3 at concentrations of 2.5 and 5.0 µl/g,

APA, Harvard, Vancouver, ISO, and other styles

23

Ferraz, Ana Claudia Pinto, Ivan Felipe Silva dos Santos, Athos Mois´és Lopes Silva, Regina Mambeli Barros, Marcia Viana Lisboa Martins, and Alana Lopes Junho. "Wastewater treatment from potato processing industry using Moringa Oleifera-based coagulant." Revista Ibero-Americana de Ciências Ambientais 12, no. 7 (2021): 211–24. http://dx.doi.org/10.6008/cbpc2179-6858.2021.007.0020.

Full text

Abstract:

Potato is the third most important food crop on the planet. The potato processing industry produces a variety of food products and has high effluent generation with high organic load and solids content. These must be treated before being disposed of in water bodies. One of the options for treatment of industrial effluents widely studied in the literature is the use of natural coagulants. In this context, this work aims to evaluate the efficiency of effluent treatment of a potato processing industry in Brazil through the use of coagulants based on Moringa Oleifera. Five flocculation essays (Jar

APA, Harvard, Vancouver, ISO, and other styles

24

Susanto, Hendra, Surjani Wonorahardjo, Wira Eka Putra, et al. "Phytochemical Profiling and Pharmaceutical Properties of Moringa oleifera Leaves Powder and Seed Oil Against Hepatocellular Carcinoma." Malaysian Journal of Fundamental and Applied Sciences 19, no. 4 (2023): 691–706. http://dx.doi.org/10.11113/mjfas.v19n4.2818.

Full text

Abstract:

Hepatocellular carcinoma (HCC) is one of the deadliest types of cancer with a mortality rate of 8.9% of the total cancer deaths in Indonesia. This cancer can be caused by exposure to hepatitis B and C viruses, NAFLD, autoimmune, diabetes to sporadic genetic diseases. The development of chronic HCC is generally preceded by the occurrence of severe liver fibrosis and cirrhosis. One of the genes that play a role in fibrosis in the incidence of HCC is TGF-β1. As a pro-fibrotic cytokine, the presence of high levels of TGF-β1 may be due to oxidative stress activity early in cancer development. One o

APA, Harvard, Vancouver, ISO, and other styles

25

Safrida, Ssfrida, Nonong Noviasyah, and Khairil Khairil. "Effects of Moringa oleifera Leaves Powder in Fish Feed Toward Growth Rate and Health of Colossoma macropomum." Biosaintifika: Journal of Biology & Biology Education 12, no. 2 (2020): 186–91. http://dx.doi.org/10.15294/biosaintifika.v12i2.22655.

Full text

Abstract:

Tambaqui (Colossoma macropomum) is one of freshwater fish that preferred by the community and also in high demand by fish farmers. It has a high selling value and easy to maintain but the growth is slow. One alternative that can be used to improve the fish growth is making rations with the addition of Moringa oleifera leaves. The aim of this study was to determine the effect of Moringa leaves powder on the growth rate and health of C. macropomum. This study used an experimental method with Completely Randomized Design (CRD) with 6 treatments and 4 replications. The data were analyzed using ANO

APA, Harvard, Vancouver, ISO, and other styles

26

AURIEMA, Bruna Emygdio, Verena Pereira DINALLI, Talita KATO, Margarida Masami YAMAGUCHI, Denis Fabrício MARCHI, and Adriana Lourenço SOARES. "Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour." Food Science and Technology 39, suppl 2 (2019): 504–9. http://dx.doi.org/10.1590/fst.25018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Oladeji, Oluwatoyin, Kehinde Taiwo, Mofoluwake Ishola, and Babatunde Oladeji. "Nutritional and Quality Characteristics of White Maize Ogi Flour Enriched with Moringa oleifera Seed." Biotechnology Journal International 18, no. 1 (2017): 1–11. http://dx.doi.org/10.9734/bji/2017/32483.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Pandu, Swetha M., Radha Cherupanalli, and Serva P. Muthukumar. "Effects of bound phenolic from defatted Moringa oleifera seed flour on diet-induced hypercholesterolemic mice." Journal of Food Biochemistry 42, no. 5 (2018): e12553. http://dx.doi.org/10.1111/jfbc.12553.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Teixeira, Cláudia Maria Luz Lapa, Fabiana Vasconcelos Kirsten, and Pedro Celso Nogueira Teixeira. "Evaluation of Moringa oleifera seed flour as a flocculating agent for potential biodiesel producer microalgae." Journal of Applied Phycology 24, no. 3 (2012): 557–63. http://dx.doi.org/10.1007/s10811-011-9773-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Badrus, Zaman. "Potential of Natural Flocculant in Coagulation-Flocculation Wastewater Treatment Process." E3S Web of Conferences 73 (2018): 05006. http://dx.doi.org/10.1051/e3sconf/20187305006.

Full text

Abstract:

Coagulation-flocculation process is one of the first step of wastewater treatment. Coagulant aid as flocculant material is an essential for it's treatment successfully as an important factor for the next step processes. Although, flocculant fron unnatural polymer have potentially to cause environmental contamination and may affect to human health due to its persistent in environment and difficulties to degraded. This paper examines some of the natural flocculants that have been developed and their potential used to wastewater treatment. A type of natural flocculant that is widely developed to

APA, Harvard, Vancouver, ISO, and other styles

31

Harsanti, Restiani Sih, and Ratna Mustika Yasi. "PENGARUH KONSENTRASI EKSTRAK DAUN KELOR (Moringa oleifera L.) TERHADAP MORTALITAS Sitophilus zeamais Motsch." JURNAL BIOSENSE 7, no. 01 (2024): 59–68. http://dx.doi.org/10.36526/biosense.v7i01.3686.

Full text

Abstract:

Corn is the strategic commodity in Indonesia. The quality of many domestic corn does not meet feed factory standards. High yield losses icause of damage due to warehouse pests. Sitophilus zeamais Motsch or powder beetle is a warehouse pest that causes seeds to become hollow, break quickly and disintegrate into flour. Sitophilus zeamais Motsch pest control still relies on synthetic pesticides. The use of synthetic pesticides will cause various negative impacts such as pest resistance, residue, resurgencies, high costs and environmental pollution. One alternative for controlling Sitophilus zeama

APA, Harvard, Vancouver, ISO, and other styles

32

O. Y. Ilesanmi, J. "Functional Properties of Cowpea (Vigna unguiculata) Flour preserved with Mixtures of Neem (Azadichata Indica A.Juss) and Moringa (Moringa Oleifera) Seed Oils." International Journal of Sciences 2, no. 06 (2016): 142–51. http://dx.doi.org/10.18483/ijsci.1077.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Guiguer, Elen Landgraf, Sandra Maria Barbalho, Paulo Sergio Marinelli, et al. "Consumption of Moringa oleifera flour and its effects on the biochemical profile and intestinal motility in an animal model." International Journal of Phytomedicine 8, no. 3 (2016): 427. http://dx.doi.org/10.5138/09750185.1845.

Full text

Abstract:

<p><em>Moringa oleifera</em> (MO) belongs to the family <em>Moringaceae</em> and is native to tropical Africa. It exhibits many therapeutic properties and has been widely cultivated because of the high food value of the leaves, fruit, flowers and roasted seeds. It possesses high quality protein, calcium, iron, fiber, minerals and essential amino acids. The objective of this study was to evaluate the effects of MO flour in anthropometric and biochemical profile of Wistar rats. Animals were divided randomly into the following groups (n=10): G1 (control group) and G2

APA, Harvard, Vancouver, ISO, and other styles

34

Teixeira, C. M. L. Lapa, and P. C. N. Teixeira. "EVALUATION OF THE FLOCCULATION EFFICIENCY OF Chlorella vulgaris MEDIATED BY Moringa oleifera SEED UNDER DIFFERENT FORMS: FLOUR, SEED CAKE AND EXTRACTS OF FLOUR AND CAKE." Brazilian Journal of Chemical Engineering 34, no. 1 (2017): 65–74. http://dx.doi.org/10.1590/0104-6632.20170341s20150470.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Govardhan Singh, R. S., Pradeep S. Negi, and C. Radha. "Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour." Journal of Functional Foods 5, no. 4 (2013): 1883–91. http://dx.doi.org/10.1016/j.jff.2013.09.009.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Ahaotu, Emmanuel. "Purification of Water using Moringa oleifera Horse radish) Leaf Powder and Seeds Flour." Annals of Agricultural Science, Moshtohor 56, no. 4 (2018): 1027–30. http://dx.doi.org/10.21608/assjm.2018.47795.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Ijarotimi, Oluwole S., Oluwole A. Adeoti, and Oluwaseun Ariyo. "Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour." Food Science & Nutrition 1, no. 6 (2013): 452–63. http://dx.doi.org/10.1002/fsn3.70.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Khalaf, A. R. ,., M. H. ,. El-kalyoubi, M. F. Khallaf, A. S. Hussein, and I. F. Helmy. "EVALUATION OF WHEAT FLOUR BLENDED WITH DIFFERENT RATIOS OF MORINGA OLEIFERA LEAVES AND SEEDS." Arab Universities Journal of Agricultural Sciences 26, no. 5 (2018): 1895–906. http://dx.doi.org/10.21608/ajs.2018.31658.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Marinelli, Paulo Sérgio, Bruna Rodrigues Fernandes, Danielle Brandão Reis, et al. "Instant noodles enriched with flours moringa (Moringa Oleifera Lam.) and ora-pro-nóbis (Pereskia aculeata Mill.)." International Journal of Multidisciplinary Research and Growth Evaluation 5, no. 1 (2024): 919–23. http://dx.doi.org/10.54660/.ijmrge.2024.5.1.919-923.

Full text

Abstract:

Non-Conventional Food Plants (PANCs) have been gradually studied and can be included in food in their in natura form and in food production, enriching their nutritional value. Due to its easy cultivation, Ora-pro-nóbis (Pereskia aculeata Mill.) can already be observed in Brazilian states from the Northeast to the South, and the use of these leaves is widespread in folk medicine. Given the above, this study aims to review in the literature the main benefits of Ora-pro-nóbis (Pereskia aculeata Mill.) and Moringa (Moringa Oleifera Lam.). The Ora-pro-nóbis (Pereskia aculeata Mill.) given the nutri

APA, Harvard, Vancouver, ISO, and other styles

40

Wijayanti, Poppy, Yulia Lanti Retno Dewi, and Dono Indarto. "Consumption of Jelly Combination of Salacca Seed (Salacca zalacca) and Moringa Leaves Flour (Moringa oleifera) on Hemoglobin level in Female Adolescents with Moderate Anemia." Indonesian Journal of Medicine 6, no. 3 (2021): 307–14. http://dx.doi.org/10.26911/theijmed.2021.06.03.08.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Guzmán-Albores, Jorge Martín, Esaú Bojórquez-Velázquez, Antonio De León-Rodríguez, Oscar de Jesús Calva-Cruz, Ana Paulina Barba de la Rosa, and Víctor Manuel Ruíz-Valdiviezo. "Comparison of Moringa oleifera oils extracted with supercritical fluids and hexane and characterization of seed storage proteins in defatted flour." Food Bioscience 40 (April 2021): 100830. http://dx.doi.org/10.1016/j.fbio.2020.100830.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

de Oliveira, Caio Fernando Ramalho, Maiara Celine de Moura, Thiago Henrique Napoleão, Patrícia Maria Guedes Paiva, Luana Cassandra Breitenbach Barroso Coelho, and Maria Lígia Rodrigues Macedo. "A chitin-binding lectin from Moringa oleifera seeds (WSMoL) impairs the digestive physiology of the Mediterranean flour larvae, Anagasta kuehniella." Pesticide Biochemistry and Physiology 142 (October 2017): 67–76. http://dx.doi.org/10.1016/j.pestbp.2017.01.006.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Sławińska, Natalia, and Beata Olas. "Selected Seeds as Sources of Bioactive Compounds with Diverse Biological Activities." Nutrients 15, no. 1 (2022): 187. http://dx.doi.org/10.3390/nu15010187.

Full text

Abstract:

Seeds contain a variety of phytochemicals that exhibit a wide range of biological activities. Plant-derived compounds are often investigated for their antioxidant, anti-inflammatory, immunomodulatory, hypoglycemic, anti-hypercholesterolemic, anti-hypertensive, anti-platelet, anti-apoptotic, anti-nociceptive, antibacterial, antiviral, anticancer, hepatoprotective, or neuroprotective properties. In this review, we have described the chemical content and biological activity of seeds from eight selected plant species—blackberry (Rubus fruticosus L.), black raspberry (Rubus coreanus Miq.), grape (V

APA, Harvard, Vancouver, ISO, and other styles

44

Jassim, H. I., and D. A. Taleb. "Adding Variable Proportion of Moringa oleifera Leaves Flour and Pills Flour to Diet on the Productive Performance of Broilers." IOP Conference Series: Earth and Environmental Science 1449, no. 1 (2025): 012010. https://doi.org/10.1088/1755-1315/1449/1/012010.

Full text

Abstract:

Abstract The experiment was conducted in the poultry field of the Department of Animal Production, College of Agriculture, University of Diyala, from September 7, 2023, to October 18, 2023, to study the effect of adding varying proportions of Moringa oleifera leaves flour and pills flour to the diet on the productive performance of broilers. this study aimed to evaluate the impact of incorporating floured Moringa oleifera leaves and pills into broiler diets on their productive performance. A total of 225 day-old, chicks with an average weight of 1±40 g were randomly assigned to five dietary tr

APA, Harvard, Vancouver, ISO, and other styles

45

Prayitno, Sutrisno Adi, Nur Agustin Mardiana, and Nurthalita Alifia Rochma. "Sensory evaluation of wet noodle products added with Moringa oleifera flour with different concentrations." Kontribusia (Research Dissemination for Community Development) 4, no. 2 (2021): 450. http://dx.doi.org/10.30587/kontribusia.v4i2.2738.

Full text

Abstract:

Noodles are foods that are often consumed by the community as a substitute for rice carbohydrates. Generally, noodles are only made from wheat flour which only has a carbohydrate source. Nutritional needs are not only carbohydrates but also fats and proteins and mineral groups. The purpose of this study was to determine the sensory properties of wet noodle products added with Moringa oleifera leaf flour with various concentrations. The concentration of Moringa oleifera flour compared to wheat flour used in making wet noodles was 0%:100%, 5%:95%, 10%:90%, and 15%:85%. The analytical parameters

APA, Harvard, Vancouver, ISO, and other styles

46

Sukma, Nanda, Taufiq Karma, and Mhd Hidayatullah. "CHARACTERISTICS OF MORINGA LEAF POWDER (Moringa oleifera L.)." TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES 3, no. 1 (2024): 28–32. http://dx.doi.org/10.55047/tires.v3i1.1222.

Full text

Abstract:

Moringa (Moringa oleifera) is a plant that originates from India but is now widely available in several countries in Asia, Europe, and Africa, including Indonesia. This plant can grow in tropical environments with hot, humid, and dry conditions, and in less fertile soil. To facilitate its use in food, Moringa leaves are processed into flour through a drying stage. The nutritional content of Moringa leaves (in dried flour form) can be beneficial for improving nutrition, containing protein equivalent to 9 times that found in yogurt, 15 times the potassium in bananas, 25 times the iron in spinach

APA, Harvard, Vancouver, ISO, and other styles

47

Kasmuri, N., N. S. A. Shokree, N. Zaini, et al. "Treatment of Wastewater by Moringa Oleifera and Maize Seeds as Plant-Based Coagulant." IOP Conference Series: Earth and Environmental Science 1140, no. 1 (2023): 012010. http://dx.doi.org/10.1088/1755-1315/1140/1/012010.

Full text

Abstract:

Abstract Coagulants are essential in purifying raw water for drinking water safety for consumers. Commonly, aluminium sulphate, a chemical coagulant, is used for water treatment. However, for long-term usage, chemical coagulants can be considered toxic and harmful to the environment due to the accumulation of this substance in the pipeline system, which can create severe health issues if consumed. The natural plant-based coagulant can be a substitute for a sustainable solution in the water treatment coagulation process. This research aimed to determine the efficiency of plant-based materials a

APA, Harvard, Vancouver, ISO, and other styles

48

Rahmaniar Larasati, Sri Hidanah, Muchammad Yunus, Widya Paramita Lokapirnasari, Emy Koestanti Sabdoningrum, and Mohammad Anam Al Arif. "Moringa oleifera Flour Fermentation as Feed Additive on Egg Quality in Mojosari Ducks with Different Storage Period." Jurnal Agro Veteriner 7, no. 1 (2023): 41–46. http://dx.doi.org/10.20473/agrovet.v7i1.51683.

Full text

Abstract:

Eggs are widely consumed by Indonesian people. High market demand will cause breeders to increase egg productivity and quality. Moringa oleifera leaves addition to the feed could increase egg production. Moringa leaf flour has high crude fiber, so it needs to be fermented. Fermentation aims to reduce crude fiber and increase crude protein. This study aims to determine the effect of using fermented Moringa leaf flour on the egg yolk index of the Haugh Unit and the color of the Mojosari's duck egg yolk with different shelf life. 60 ducks divided into four treatment groups, namely P0 without ferm

APA, Harvard, Vancouver, ISO, and other styles

49

Suhendri, N Ginting, Nurjama’yah br Ketaren, and Ibrahim N S. "Organoleptic Quality of Goat’s Milk Ice Cream with the Addition of Moringa Leaf Flour (Moringa oleifera)." Jurnal Peternakan Integratif 12, no. 1 (2024): 34–41. http://dx.doi.org/10.32734/jpi.v12i1.16535.

Full text

Abstract:

The utilisation of goat's milk and moringa leaves as processed ice cream food products is one alternative that can be done by goat milk farmer community. This study aims to determine the effect of the addition of moringa leaf flour (Moringa oleifera) on the organoleptic quality of ice cream. The research was conducted at the Production Laboratory of the Universitas Sumatera Utara in September-October 2023. The study used a completely randomised design (CRD) with 4 treatments and 3 replication where P0 without the addition of moringa flour, P1 = 20 grams of moringa flour, P2 = 25 grams of morin

APA, Harvard, Vancouver, ISO, and other styles

50

Yusup, Maulid Wahid, Indri Febri Haryanti1, Limin Santoso, et al. "Replacement of Soybean Meal Flour with Fermented Moringa (Moringa oleifera) Leaves Flour on Catfish (Clarias sp.) Feed." Jurnal Biologi Tropis 24, no. 1b (2024): 220–29. https://doi.org/10.29303/jbt.v24i1b.7996.

Full text

Abstract:

Clarias sp. represent one of the most prominent aquaculture commodities in Indonesia, but the challenge in catfish aquaculture is the production of feed because it is highly vulnerable to imports. Therefore, Moringa (Moringa oleifera) leaves are considered as an alternative raw material for vegetable protein source-based catfish feed to reduce soybean imports. This research was conducted to examine the use of different proportions of Moringa oleifera fermented leaf meal in feed as substitute for soybean meal on the performance catfish (Clarias sp.). This study used a completely randomized desi

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!