Clarita Angelina

Fakultas Teknobiologi, Universitas Atma Jaya Yogyakarta, Indonesia

Yuliana Reni Swasti

Fakultas Teknobiologi, Universitas Atma Jaya Yogyakarta, Indonesia

Franciscus Sinung Pranata

Fakultas Teknobiologi, Universitas Atma Jaya Yogyakarta, Indonesia

DOI: https://doi.org/10.19184/j-agt.v15i01.22089 

ABSTRACT 

In several countries, moringa leaves are starting to be widely used in food products as an alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein balance which disrupt human physiological function. The lack of micronutrient intakes, such as vitamin A, iron, and zinc, can also cause malnutrition. Moringa oleifera is referred to as the most economical tree. Almost every part of the tree contains abundant nutrients and plays an important role in meeting human nutritional needs. Moringa leaves contain high protein, vitamin, and minerals, to be used as an alternative to overcome nutritional problems. Various studies have concluded that moringa leaves can be used in food products. This review aims to determine the use of moringa leaves to increase the nutritional content in food products. The addition of moringa leaf powder causes a significant increase in protein, fiber, and mineral content in several food products. The addition of moringa leaf powder with the highest concentration resulted in the best increase in protein, fat, fiber, and mineral content in several food products. However, the acceptable concentration of moringa leaf powder addition is not more than 5%.     

Keywords: mineral content, moringa leaf, nutrient 

REFERENCES

Aminah, S., Ramdhan, T., & Yanis, M. (2015). Kandungan nutrisi dan sifat fungsional tanaman kelor (Moringa oleifera). Buletin Pertanian Perkotaan, 5(2), 35-44.

Astuti, R.D., & Djarot, S.K.S. (2015). Penentuan kadar mineral seng (Zn) dan fosfor (P) dalam nugget ikan gabus (Channa striata) – rumput laut merah (Eucheuma spinosum). Jurnal Sains dan Seni ITS, 4(2), 2337-3520.

Astutik, A.D., Maflahah, I., & Rakhmawati. (2019). Analisis preferensi konsumen terhadap garam fortifikasi kelor. Jurnal Sosial Ekonomi dan Kebijakan Pertanian, 8(2), 117-127.

Augustyn, G.H., Tuhumury, H.C.D., & Dahoklory, M. (2017). Pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap karakteristik organoleptik dan kimia biskuit Mocaf. AGRITEKNO, Jurnal Teknologi Pertanian, 6(2), 52-58.

Axelrod, C.H., & Saps, M. (2018). The role of fiber in the treatment of functional gastrointestinal disorders in children. Nutrients, 10, 1650.

Balitbang Kemenkes RI. (2013). Riset Kesehatan Dasar (RISKESDAS). Jakarta: Badan Penelitian dan Pengembangan Kementerian Kesehatan Republik Indonesia.

Blanco-rojo, R., & Vaquero, M.P. (2019). Iron bioavailability from food fortification to precision nutrition: A review. Innovative Food Science and Emerging Technologies, 51, 126–138.

Cissee, M., Zoue, L.T., Soro, Y.R., Megnanou, R.M., & Niamke, S. (2013). Physicochemical and functional properties of starches of two quality protein maize (QPM) grown in Côte d’Ivoire. Journal of Applied Biosciences, 66, 5130-5139.

Cormick, G., Betran, A.P., Romero, I.B., Lombardo, C.F., Gulmezoglu, A.M., Ciapponi, A., & Belizan, J.M. (2019). Global inequities in dietary calcium intake during pregnancy: a Systematic review and meta-analysis. BJOG Int. J. Obstet. Gynaecol., 444-456.

Dai, J., Tao, L., Shi, C., Yang, S., Li, D., Sheng, J., & Tian, Y. (2020). Fermentation Improves calcium bioavailability in Moringa oleifera leaves and prevents bone loss in calcium-deficient rats. Food Science and Nutrition, 00, 3692-3703.

Deehan, E.C., Duar, R.M., Armet, A.M., Perez-muñoz, M.E., Jin, M., & Walter, J. (2017). Modulation of the gastrointestinal microbiome with nondigestible fermentable carbohydrates to improve human health. Microbiology Spectrum, 5(5), 1-24.

Djali, M., Huda, S., & Andriani, L. (2018). Karakteristik fisikokimia yogurt tanpa lemak dengan penambahan whey protein concentrate dan gum xanthan. Agritech, 38(2), 178-186.

El-gammal, R.E., Ghoneim, G.A., & Elshehawy, S.M. (2016). Effect of moringa leaves powder (Moringa oleifera ) on some chemical and physical properties of pan bread. Journal of Food and Dairy Sciences, 7(7), 307-314.

Falowo, A.B., Mukumbo, F.E., Idamokoro, E.M., Lorenzo, J. M., Afolayan, A. J., & Muchenje, V. (2018). Multi-functional application of Moringa oleifera Lam. in nutrition and animal food products: A review. Food Research International, 106, 317-334.

FAO. (2014). The State of Food and Agriculture. Food and Agriculture Organisation of the United Nations, Rome.

Fatin Najwa, R., & Azlan, A. (2017). Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods. International Food Research Journal, 24(2), 726-733.

Gal, N.J., & Dahl, W.J. (2018). Facts about Phosphorus. U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida.

Gandji, K., Chadare, F.J., Idohou, R., Salako, V.K., Assogbadjo, A.E., & Glele Kakai, R.I. (2018). Status and utilisation of Moringa oleifera Lam: A review. African Crop Science Journal, 26(1), 137-156.

Godinez-Oviedo, A., Guemes-Vera, N., & Acevedo-Sandoval, O.A. (2016). Nutritional and phytochemical composition of moringa oleifera lam and its potential use as nutraceutical plant: A review. Pakistan Journal of Nutrition, 15(4), 397-405.

Gopalakrishnan, L., Doriya, K., & Kumar, D.S. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, 5(2), 49-56.

Gröber, U., Schmidt, J., & Kisters, K. (2015). Magnesium in prevention and therapy. Nutrients, 7, 8199-8226.

Gulati, P.G., Li, A., Holding, D.R., Santra, D., Zhang, Y., & Rose, D.J. (2017). Heating reduces proso millet protein digestibility via formation of hydrophobic aggregates. Journal of Agricultural and Food Chemistry, 65, 1952-1959.

Guo, X., Yao, H., & Chen, Z. (2007). Effect of heat, routine, and disulfide bond reduction on in vitro pepsin digestibility of Chinese tartary buckwheat protein fractions. Food Chemistry, 102(1), 118-122.

Hamid, Thakur, N.S., & Kumar, P. (2017). Anti-nutritional factors, their adverse effects and need for adequate processing to reduce them in food. Agric. International, 4(1), 56-60.

Hapsari, L., & Lestari, D.A. (2016). Fruit characteristic and nutrient values of four Indonesian banana cultivars (Musa spp.) at different genomic groups. AGRIVITA: Journal of Agricultural Science, 38(3), 303-311.

Hara, T., Teruhisa, T.T., Kazuhisa, T., Fukue, K., Kambe, T., & Fukada, T. (2017). Physiological roles of zinc transporters: molecular and genetic importance in zinc homeostasis. The Journal of Physiological Sciences, 67(2), 283-301.

Hasniar, Rais, M., & Fadilah, R. (2019). Analisis kandungan gizi dan uji organoleptik pada bakso tempe dengan penambahan daun kelor (Moringa oleifera). Jurnal Pendidikan Teknologi Pertanian, 5, 189-200.

Hekmat, S., Morgan, K., Soltani, M., & Gough, R. (2015). Sensory evaluation of locally-grown fruit purees and inulin fibre on probiotic yogurt in Mwanza, Tanzania and the microbial analysis of probiotic yogurt fortified with Moringa oleifera. J. Health Popul. Nutr., 33(1), 60-67.

Impa, S.M., Perumal, R., Bean, S.R., Sunoj, V.S.J., & Jagadish, S.V.K. (2019). Water deficit and heat stress induced alterations in grain physico-chemical characteristics and micronutrient composition in field grown grain sorghum. Journal of Cereal Science, 86, 124-131.

Joye, I. (2019). Protein digestibility of cereal products. Foods, 8(199), 1-14.

Kamsiati, E. (2006). Pembuatan bubuk sari buah tomat (Licopersicon esculentum Mill.) dengan metode foam mat drying. Jurnal Teknologi Pertanian, 7(2), 116-119.

Khalid Abbas, R., Elsharbasy, F.S., & Fadlelmula, A.A. (2018). Nutritional values of Moringa oleifera, total protein, amino acid, vitamins, minerals, carbohydrates, total fat and crude fiber, under the semi-arid conditions of Sudan. Journal of Microbial & Biochemical Technology, 10(2), 56-58.

Kokoh, A.M., Elleingand, E., & Koffi, E. (2019). Physico-chemical and sensory properties of breads produced from wheat and fermented yam composite flour fortified with moringa leaves powder. Journal of Food and Nutrition Research, 7(11), 772-777.

Kou, X., Li, B., Olayanju, J.B., Drake, J.M., & Chen, N. (2018). Nutraceutical or Pharmacological Potential of Moringa oleifera Lam. Nutrients, 10(343), 1-12.

Kuikman, M., & O’Connor, C.P. (2015). Sensory evaluation of moringa-probiotic yogurt containing banana, sweet potato or avocado. Journal of Food Research, 4(5), 165-171.

Leone, A., Spada, A., Battezzati, A., Schiraldi, A., Aristil, J., & Bertoli, S. (2015). Cultivation, genetic, ethnopharma-cology, phytochemistry, and pharmacology of Moringa oleifera leaves: An overview. International Journal of Molecular Sciences, 16(6), 12791-12835.

Lestari, T.I., Nurhidajah, & Yusuf, M. (2018). Kadar protein, tekstur, dan sifat organoleptik cookies yang disubstitusi tepung ganyong (Canna edulis) dan tepung kacang kedelai (Glycine max L.). Jurnal Pangan dan Gizi, 8(6), 53-63.

Li, Y.O., & Komarek, A.R. (2017). Dietary fibre basics: Health, nutrition, analysis, and applications. Food Quality and Safety, 1, 47-59.

Lundquist, P., & Artursson, P. (2016). Oral absorption of peptides and nanoparticles across the human intestine: Opportunities , limitations and studies in human tissues. Advanced Drug Delivery Reviews, 106, 256-276.

Madane, P., Das, A.K., Pateiro, M., Nanda, P.K., Bandyopadhyay, S., Jagtap, P., Barba, F.J., Shewalkar, A., Maity, B., & Lorenzo, J.M. (2019). Drumstick (Moringa oleifera) flower as an antioxidant dietary fibre in chicken meat nuggets. Foods, 8(307), 1-19.

Makki, K., Deehan, E.C., Walter, J., & Backhed, F. (2018). The impact of dietary fiber on gut microbiota in host health and disease. Cell Host & Microbe Review, 23, 705-715.

Malibun, F.B., Syam, H., & Sukainah, A. (2019). Pembuatan rice crackers dengan penambahan beras merah (Oryza nivara) dan serbuk daun kelor (Moringa oleifera) sebagai pangan fungsional. Jurnal Pendidikan Teknologi Pertanian, 5(2), 1-13.

Maryati, Y., Nuraida, L., & Dewanti-Hariyadi, R. (2016). Kajian isolat bakteri asam laktat dalam menurunkan kolesterol secara in vitro dengan keberadaan oligosakarida. Agritech, 36(2), 196-205.

Melse-Boonstra, A. (2020). Bioavailability of micronutrients from nutrient-dense whole foods: Zooming in on dairy, vegetables, and fruits. Frontiers in Nutrition, 7(101), 1-12. 

Mudgil, D. (2017). The Interaction Between Insoluble and Soluble Fiber. In Dietary Fiber for the Prevention of Cardiovascular Disease: Fiber’s Interaction between Gut Micoflora, Sugar Metabolism, Weight Control and Cardiovascular Health (pp. 35-59). Elsevier Inc.

Mukhriani. (2014). Ekstraksi, pemisahan senyawa, dan identifikasi senyawa aktif. Jurnal Kesehatan, 7(2), 361-367.

Mune, M.A.M., Bassogog, C.B.B., Nyobe, E.C., & Minka, S.R. (2016). Physicochemical and functional properties of Moringa oleifera seed and leaf physicochemical and functional properties of Moringa oleifera seed and leaf flour. Cogent Food & Agriculture, 2(1), 1-9.

Mune, M.A.M., Emilienne, C.N., Bassogog, C.B.B., & Minka, S.R. (2016). A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds. Cogent Food & Agriculture, 2(1), 1-8.

Natsir, H., Wahab, A.W., Budi, P., Dali, S., & Arif, A.R. (2019). Amino acid and mineral ccomposition of Moringa oleivera leaves extract and its bioactivity as antioxidant. Journal of Physics: Conference Series, 1317, 1-8.

Netshiheni, K.R. (2019). Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders. Nutrition & Food Science, 40(4), 654-667. 

Nisa, F., Subrata, A., & Pangestu, E. (2018). Kehilangan bahan kering, acid detergent fiber dan N-acid detergent fiber daun Moringa oleifera secara in vitro. Jurnal Sain Peternakan Indonesia, 13(3), 282-286.

Nogalska, A., Momot, M., Sobczuk-szul, M., Pogorzelska-Przybylek, P., & Nogalski, Z. (2017). Calcium and magnesium content in the milk of high-yielding cows. Journal of Elementology, 22(3), 809-815.

Oyeyinka, A.T., & Oyeyinka, S.A. (2018). Moringa oleifera as a food fortificant: Recenttrends and prospects. Journal of the Saudi Society of Agricultural Sciences, 17, 127-136.

Padmasuri, K. (2015). I’m a Happy Vegetarian, Gaya Hidup Sehat dengan Resep-Resep Vegetarian Pilihan. Yogyakarta: Octopus Publishing House.

Papandreou, D., Noor, Z.T., & Rashed, M. (2015). The role of soluble, insoluble fibers and their bioactive compounds in cancer: A mini review. Food and Nutrition Sciences, 6, 1-11.

Pérez-López, R., Cela, D., Costabile, A., Mateos-Aparicio, I., & Rupérez, P. (2016). In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota. British Journal of Nutrition, 116, 1116-1124.

Permenkes RI. (2014). Peraturan Menteri Kesehatan Republik Indonesia Nomor 41 Tahun 2014 tentang Pedoman Gizi Seimbang. Menteri Kesehatan Republik Indonesia.

Permenkes RI. (2019). Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 tentang Angka Kecukupan Gizi yang Dianjurkan untuk Masyarakat Indonesia. Menteri Kesehatan Republik Indonesia.

Perry, J.R., & Ying, W. (2016). A Review of physiological effects of soluble and insoluble dietary fibers. Journal of Nutrition & Food Sciences, 6(2), 1-6.

Premi, M., & Sharma, H.K. (2017). Effect of drumstick leaves powder on the rheological, micro-structural, and physico-functional properties of sponge cake and batter. Journal of Food Measurement and Characterization, 12, 11-21.

Reddy, S.T., Soman, S.S., & Yee, J. (2018). Magnesium balance and measurement. Advances in Chronic Kidney Disease, 25(3), 224-229. 

Rocchetti, G., Blasi, F., Montesano, D., Marcotullio, M.C., Sabatini, S., Cossignani, L., Lucini, L., Ghisoni, S., Marcotullio, M.C., Sabatini, S., Cossignani, L., & Lucini, L. (2019). Impact of conventional/non-conventional extraction methods on the untargeted phenolic profile of Moringa oleifera leaves. Food Research International, 115, 319-327. 

Roger, R.A., & Rawdkuen, S. (2020). Properties of Moringa oleifera leaf protein from alkaline-acid extraction. Food and Applied Bioscience Journal, 8(1), 43-67.

Ruchdiansyah, D., Novidahlia, N., & Amalia, L. (2016). Formulasi kerupuk dengan penambahan daun kelor (Moringa oleifera). Jurnal Pertanian, 7(2), 51-65.

Sahay, S., Yadav, U., & Srinivasamurthy, S. (2017). Potential of Moringa oleifera as a functional food ingredient: A review. International Journal of Food Science and Nutrition, 2(5), 31-37.

Salazar-Villanea, S., Hendriks, W.H., Bruininx, E.M.A.M., Gruppen, H., & van der Poel, A.F.B. (2016). Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value. Nutrition Research Reviews, 29, 126-141. 

Saputra, D. (2014). Penentuan daya cerna protein in vitro ikan bawal (Colossoma macropomum) pada umur panen berbeda. ComTech, 5(2), 1127-1133.

Sari, Y.K., & Adi, A.C. (2017). Daya terima, kadar protein, dan zat besi cookies substitusi tepung daun kelor dan tepung kecambah kedelai. Media Gizi Indonesia, 12(1), 27-33. 

Shiriki, D., Igyor, M.A., & Gernah, D.I. (2015). Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder. Food and Nutrition Sciences, 6, 494-500. 

Simwaka, J.E., Chamba, M.V.M., Huiming, Z., Masamba, K.G., & Luo, Y. (2017). Effect of fermentation on physicochemical and antinutritional factors of complementary foods from millet, sorghum, pumpkin, and amaranth seed flours. International Food Research Journal, 24(5), 1869-1879.

Spieldenner, J. (2016). The role of food fortification in addressing iron deficiency in infants and young children. World Review of Nutrition and Dietetics, 115, 211-223. 

Srinivasamurthy, S., Yadav, U., Sahay, S., & Singh, A. (2017). Development of muffin by incorporation of dried Moringa oleifera (drumstick) leaf powder with enhanced micronutrient content. International Journal of Food Science and Nutrition, 2(4), 173-178.

Stolterfoht, H., Rinnofner, C., Winkler, M., & Pichler, H. (2019). Recombinant lipoxygenases and hydroperoxide lyases for the synthesis of green leaf volatiles. Journal of Agricultural and Food Chemistry, 67, 13367-13392. 

Tekle, A., Belay, A., Kelem, K., Yohannes, M. W., Wodajo, B., & Tesfaye, Y. (2015). Nutritional profile of Moringa stenopetala species samples collected from different places in Ethiopia. European Journal of Nutrition & Food Safety, 5(5), 1100-1101.

Tessera, G.M., Haile, A., & Kinfe, E. (2015). Bioavailability of minerals in cookies developed from blend of moringa leaf powder and wheat flour for iron deficient lactating mothers. International Journal of Food Science and Nutrition Engineering, 5(6), 226-232.

Thurber, M.D., & Fahey, J.W. (2009). Adoption of Moringa oleifera to combat undernutrition viewed through the lens of the “Diffusion of Innovations” theory. Ecol Food Nutr., 48(3), 212-225.

USDA National Nutrient Database. (2015). Drumstick Leaves, Raw. U.S. Departement of Agriculture.

Valdivié-Navarro, M., Martinez-Aguilar, Y., Mesa-Fleitas, O., Botello-Leon, A., Betancur Hurtado, C., & Velazquez-Marti, B. (2020). Review of Moringa oleifera as forage meal (leaves plus stems) intended for the feeding of non-ruminant animals. Animal Feed Science and Technology, 260(2), 114338.

Voet, D., & Voet, J. (2011). Biochemistry (4th ed.). Hoboken, New Jersey: John Wiley & Sons, Inc.

Wahyuni, R., & Nugroho, M. (2015). Pengaruh penambahan konsentrat protein daun kelor terhadap sifat fisikokimia dan organoleptik beras mocaf. Agrika, Jurnal Ilmu-Ilmu Pertanian, 18(2), 166-182.

Wahyuni, R., Wignyanto, W., Wijana, S., & Sucipto, S. (2021). Optimization of foam mat drying process of moringa leaf powder (Moringa oleifera) as protein and amino acids sources. Food Research, 5(2), 418-426.

Zakaria, Asbar, R., Sukmawati, & Sarmila. (2019). Karakteristik makanan pendamping ASI instan lokal menggunakan campuran tepung beras merah dan tepung daun kelor (Moringa oleifera). Media Gizi Pangan, 26(1), 16-22.

Zaku, S.G., Emmanuel, S., Tukur, A.A., & Kabir, A. (2015). Moringa oleifera: an underutilized tree in Nigeria with amazing versatility: a Review. African Journal of Food Science, 9(9), 456-461.