Comparative Assessment of Dried

Moringa Leaves for Diet

Supplementation in Sub-
Sahara Africa: A Case Study of Nigeria

Fatimat O. Adebayo
M.Sc. Student Researcher, Department of Microbiology, Food and
Industrial Microbiology Unit, Nasarawa State University, Keffi, Nigeria
AND
Rofiat B. AbdusSalaam
Principal Lecturer, Department of Food Technology, Lagos State
Polytechnic, Ikorodu, Nigeria
 INTRODUCTION
• The African continent is highly endowed with abundant arable lands
that grow different varieties of fresh food commodities, many of which
are highly perishable and thus, necessitated some processing to reduce
Postharvest losses
• Moringa oleifera is one of such cultivated vegetable plant that is
under-utilized despite its various nutritional and medicinal properties
• Moringa plant contains ninety-two (92) nutrients and all essential
amino acids, in addition to having thrice the potassium content of
banana (FGN, 2020)
• Nutritionally, Moringa is said to be high in useful micro- and macro-
nutrients such as iron, vitamin C, calcium, potassium, vitamin A (β-
carotene), protein, essential amino acids, and antioxidants such as
carotenoids, flavonoids and other polyphenolic substance (Maseko et
al., 2018; Ukom and Obi, 2018)
 INTRODUCTION (Cont’d)
• However, consumption of Moringa plant in Nigeria is well below the
appreciable level of other traditional vegetables, due to lack of
knowledge of its importance by a vast majority of the populace, coupled
with unequal geographical cultivation
• Meanwhile, current post-COVID-19 pandemic realities in Nigeria (and
other African nations) necessitated search for cheaper available and
affordable sources of nutrition
• In fact, it is said that 33% of population could not afford an energy-
sufficient diet, 72% population could not afford a nutrient-adequate diet
while 91% of population could not afford a healthy diet (GAIN 2020).
• Hence this study is proposing increased utilization of Moringa leaves
as vegetables, and its distribution to ensure increased adequate
nutrition throughout the land.
 Aim and Objectives
• Thus this work was conducted to compare the effect of different
drying conditions on microbiological safety and assess
microbiological shelf stability of dried Moringa leaves of Nigerian
ecotype, for diet supplementation
• Specifically, the objectives of this study are to conduct:
 microbiological enumeration,
proximate composition,
Iron and vitamin C
chlorophyll contents
 METHODOLOGY
• Freshly harvested leaves were divided into four (4) parts and dried differently:
 sun-drying at day temperature (≈420C, 7 hours)
 oven-drying at 450C for 6 hours,
 shade-drying for 2 days
 combined sun-shade drying.
• A second batch of fresh leaves was sun-dried and double-packaged in polythene
pouches into rigid plastic plates that were subsequently stored in the dark at room
temperature.
• Microbial enumerations of all freshly dried samples and the stored samples were
conducted at monthly interval for five (5) months.
• Proximate composition, chlorophyll, iron and ascorbic acid contents were
determined using standard methods.
RESULTS AND DISCUSSION
 Microbiological Enumerations
• The sterility of these
samples could be
attributed partly to some
anti-microbial bioactive
components that are
present in Moringa leaf,
such as studied in the
research works of Fouad et
al. (2019)
• Good sanitary conditions
during processing
 MICROBIOLOGICAL ENUMERATIONS (Cont’d)
Sample Total Bacteria   Total Fungi  

cfu/g cfu/g cfu/g cfu/g

• Result indicates acceptable
levels of microbial growth A 6.0 x 102 NG 2.1 x 102 NG
throughout storage period  
• Result is within acceptable B 5.0 x 102 NG 2.0 x 102 NG
safety limits for dried leafy
vegetables, set at 2x104cfu/g  

(KEBS, 2018) C 3.0 x 102 NG 1.9 x 102 NG

• KEYS: Sample A = 5-months, B = 4-months, C= 3-
months, D = 2-months and E = 1-month old sample  

D 3.0 x 102 NG 1.9 x 102 NG

E 3.0 x 102 NG  1.8 x 102 NG

 Nutritional Composition
• Moisture content ↑
SAMPLE MC ASH PROTEIN FIBRE FAT CHO
• Protein, ash content, (%) (%) (%) (%) (%) (%)
crude fibre, fat and
carbohydrates contents ↓ A 6.33 ±0.29a 4.10 ±0.00a 35.40 ±0.50a 6.13 ±0.05a 3.67 ±0.00a 44.37 ±0.44a
• Data indicate Moringa leaf B 5.50 ±0.00b 4.13 ±0.15a 35.75 ±0.50b 6.23 ±0.05b 3.69 ±0.10a 44.70 ±1.06b
is a good source of C 5.20 ±0.30c 4.30 ±0.10b 35.80 ±0.50b 6.27 ±0.11b 3.70 ±0.06a 44.73 ±1.06b
protein; which is a D 4.50 ±0.00d 4.37 ±0.11b 35.98 ±0.00b 6.50 ±0.52c 3.84 ±0.07b 44.81 ±0.45b
primary cause of PEM in
E 4.18 ±0.28e 4.45 ±0.17c 36.10 ±0.51c 6.55 ±0.40c 3.85 ±0.11b 44.87 ±0.44b
Africa (including Nigeria)
* Means with different superscripts within a column differs significantly at p<0.05 level.

KEYS: Sample A = 5-months, B = 4-months, C= 3-months, D

= 2-months and E = 1-month old sample
 Iron and Vitamin C Contents

• Iron ↓ : 176.51mg/100g to
132.04mg/100g sample = 25% loss 200

of iron 180

• Vit. C ↓ : 183.83mg/100g to 160

120.67mg/100g sample = 34% loss
of vitamin C 140

• These are indispensable 120

micronutrients that are easily lost 100 IRON (mg/100mg)

VIT. C (mg/100mg)
• E.g. iron deficiency anaemia has 80
been associated with at least 20%
of all maternal deaths 60

• vitamin C boost the immune 40

system, and recently has been cited 20

in decreasing COVID-19 mortality in 0

administered patients (Carr, 2020) Sample A Sample B Sample C Sample D Sample E
 Chlorophyll Contents
• The chlorophyll contents SAMPLE CHLOROPHYL (Mg/100g)

showed a decrease from

110.24±6.21 to 56.37±2.24 A 56.37 ±2.24

• The bright green colouration

B 72.03 ±1.60
of vegetables is an important
aesthetic feature C 63.71 ±0.34

• Also, retaining the fresh green

colour of vegetables is a first D 90.72 ±3.48

indication of their overall

quality. E 110.24 ±6.21
 CONCLUSION AND
RECOMMENDATION
• The foregoing results confirms Moringa leaf as a good source of protein and
micronutrients studied, and can be dried with easily available methods,
while still maintaining an acceptable standard of food safety and nutritional
status
• Hence, supplementation of available diet of an average Nigerian with
Moringa leaves (especially in powder form) would make a considerable
contribution to attaining nutrient-sufficiency in Nigeria, in this period of
economic hardships and welfare challenges that accompanied the covid-19
outbreak
• However, it is recommended that packaging materials used for storage of
dried Moringa leaves should be impermeable enough to moisture pick-up,
to prevent possible proliferation of microorganisms and other forms of loss
in quality.
 REFERENCES
• Carr A.C. (2020). A new clinical trial to test high-dose vitamin C in patients with
COVID-19. Critical care 24(1); 1-2
• FGN (2020). Food Culture and Cuisine in Nigeria. Embassy of the Federal Republic of
Nigeria , Budapest , Hungary. Available at: https://www.metubudapest.hu/
• Fouad E.A., Elgana A.A. and Kandil M.M. (2019). Antibacterial efficacy of Moringa
oleifera leaf extract against pyogenic bacteria isolated from a dromedary camel
(Camelus dromedaries) absces. Vet World 12(6), 802-808
• Global Alliance for Improved Nutrition (GAIN, 2020) Standing Up Together for Better
Nutrition.. Available at: www.gainhealth.org/media/videos?page=2
• Kenya Bureau of Statistics (KEBS, 2018). Dehydrated Vegetables – Specification. Kenya
Standard. Nairobi
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(2018). African Leafy Vegetables: A Review of Status, Production and Utilization in
South Africa MDPI Sustainability, 10(16)
• Ukom A.N and J.A. Obi (2018). Comparative Evaluation of the Nutrient Composition
and Phytochemical Content of Selected Vegetables Consumed in Nigeria.
International Letters of Natural Sciences Vol. 71, pp 43-50
Fatimat O. Adebayo
fattysocioscope@yahoo.com
Rafiat B. AbdusSalaam romobolanle@gmail.com