Effect of <i>Moringa oleifera</i>Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread

The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringa oleifera leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30℃± 1℃) and analysed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly (p % to 3.28%), ash (1.10% to 1.65%), protein (9.07% to 13.97%), and ether extract (1.51% to 2.59%), while decreasing moisture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p cm3, 32.32 to 25.65 g, 7.00 to 5.83 cm and 4.70 to 2.65 cm3/g respectively, while the loaf weight increased from 169.20 to 185.86 g. There was a significant (p mg/100g and 0.02 to 3.27 mg/100g respectively, while Iron (Fe) and Cupper (Cu) contents decreased from 2.74 to 1.25 mg/100g and 2.26 to 0.03 mg/100g respectively. Sensory evaluation showed that although there was significant (p Moringa supplementation. This implies that despite the high nutrient content of Moringa oleifera powder, it is not a good substitute for wheat in bread production due to its physical characteristics and sensory attributes.

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with <i>Moringa oleifera</i>Leaf Powder

Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and 15% Moringa leaf powder to give three samples (B, C and D respectively) of fortified food. Nutritional composition determination and feeding trials were then carried out, using two weeks old male albino rats to determine the performance of the food formulations. While the crude protein, crude fibre, and ash contents of the diets increased significantly (p with fortification, with values ranging from 16.04% to 17.59%, 2.25% to 4.42% and 1.40% to 2.50% respectively, crude fat and carbohydrate decreased significantly (p < 0.05), with concomitant decrease in energy, with values ranging from 23.48% to 20.80%, 49.32% to 47.63% and 472.76% to 448.08 kcal/100g respectively in samples A to D. PER values significantly (p < 0.05) improved up to 10% substitution, from 1.77 in unfortified (sample A) to 1.90 in 10% fortified (sample C), but declined at 15% substitution (sample D) to 1.69. Similarly, NPR values increased from 0.71 to 0.76 and 0.68. However, all the PER values including that of Nestle Cerelac (2.04) were lower than, though within the same range, with the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. Sample C (10% Moringa flour blend) gave the best performance after rat feeding trials.

Oral administration of Moringa oleifera leaf powder relieves oxidative stress,modulates mucosal immune response and cecal microbiota after exposure to heat stress in New Zealand White rabbits

Background:Heat stress(HS)disrupts the gut barrier allowing the uptake of lipopolysaccharide(LPS)and leads to an inflammatory response and changes in gut microbiota composition.Moringa oleifera leaf powder(MOLP)has been proposed to combat HS,yet its alleviate role is currently under investigation.The current study investigated the effects of chronic HS and MOLP supplementation on changes in redox status and immune response of cecal mucosa along with alteration in cecal microbiota.Methods:A total of 21 young New Zealand White(NZW)rabbits(male)about 32 weeks old(mean body weight of 3318±171 g)reared on a commercial pelleted diet were employed;divided into three groups(n=7):control(CON,25°C),heat stress(HS,35°C for 7 h daily),and HS supplemented orally with MOLP(HSM,35°C)at 200 mg/kg body weight per day for 4 weeks.Results:The results demonstrated that MOLP supplementation increased organ index of cecal tissue compared with the HS group(P>0.05).Levels of malonaldehyde(MDA)and activity of superoxide dismutase(SOD)as well as lactate dehydrogenase(LDH)were reduced in the cecal mucosa of the HSM group compared with the HS group.MOLP downregulated the contents of cecal mucosa LPS,several inflammatory markers(TNF-α/IL-1α/IL-1β),and myeloperoxidase(MPO)in the HSM group(P<0.05).Secretory immunoglobulin A(SIgA)was increased in the HSM group compared with the HS group(P<0.05).The transcriptome of cecal mucosa showed that MOLP reduced gene expression relative to several immune factors,including IL-10,IFNG,and RLA,whereas both HS and MOLP increased the gene expression of fat digestion and absorption pathway,including APOA1,FABP1,FABP2,MTTP,andLOC100344166,compared to the CON group(P<0.001).At the phylum level,the relative abundance of Proteobacteria was increased by HS,while Actinobacteria was significantly increased by HSM compared to other groups(P<0.05).At genus level,Papillibacter was higher in abundance in HSM groups compared to CON and HS groups(P<0.05).Higher butyrate concentrations were observed in the HSM group than HS and CON groups(P<0.05).Conclusion:In conclusion,HS in growing rabbits resulted in alteration of cecal microbiota at phyla level as well as increased oxidative stress and expression of mucosal inflammatory genes.Whereas,oral MOLP supplementation elevated the relative weight of cecum,affected their immunological and cecal micro-ecosystem function by improving antioxidant status and down-regulating mucosal tissue inflammatory response.

Effect of Pure Culture Fermentation on Biochemical Composition of <i>Moringa oleifera</i>Lam Leaves Powders

This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera. A 6 × 2 × 2 factorial design with two ages of the leaves (one and seven-month-old leaves), six times of fermentation and two fermentation temperatures was used for this purpose. One and seven-month-old fresh leaves were dried at 45 ℃ for 24 h, crushed to 1000 μm then fermented at 30℃ and 37℃ for 120 hours with Lactobacillus plantarum A6 at 108 CFU/g. Samples were withdrawn every 24 hours for physico-chemical analyses. Results showed that 7 month-old leaves were richer in iron, proteins, polyphenols and phytates than one month old leaves. The phytates content dropped from 66.92% and 61.95% in the seven and one month-old leaves powders respectively fermented at 37℃, and from 54.15% and 67.95% in the seven and one month-old leaves powders respectively fermented at 30℃. Protein content increased by 26.34% and 24.48% for the 1and 7-month-old leaves powders respectively fermented at 37℃, and by 13.06% and 13.97% for the 1and 7month-old leaves powders respectively, fermented at 30℃. Iron availability increased from 35.97% to 40.57% and 20.74% to 30.98% for the 1and 7-month-old leaves powders respectively, fermented at 37℃ and from 35.97% to 39.79% and 20.76% to 23.72% for the 1and 7-month-old leaves powders respectively, fermented at 30℃. There was a negative correlation between pH, total and reducing sugar contents, time as well as fermentation temperature, whereas there was a positive correlation between total protein content and pepsic digestibility of protein and fermentation time. From these results, fermentation of M. oleifera leaf powder by Lactobacillus plantarum A6 increases protein content, pepsic digestibility of protein and availability of iron and reduces the phytates content of these powders.

辣木叶粉对鹌鹑生产性能、免疫功能及血清抗氧化指标的影响

通过在鹌鹑日粮中添加不同剂量辣木叶粉,探究其对鹌鹑生产性能、免疫功能及血清抗氧化指标的影响。结果表明:添加2%、4%辣木叶粉能显著提高鹌鹑15、21、28日龄体质量(P<0.05),添加4%辣木叶粉能显著提高鹌鹑35日龄体质量(P<0.05);添加2%辣木叶粉能显著提高鹌鹑7～35日龄平均日增质量,显著降低料质量比(P<0.05);添加4%辣木叶粉能显著提高7～35日龄鹌鹑平均日增质量,显著降低料质量比(P<0.05);添加2%、4%、8%辣木叶粉能显著降低鹌鹑7～35日龄料质量比(P<0.05)。21日龄时,添加4%、8%辣木叶粉显著提高鹌鹑脾脏指数、血清总超氧化物歧化酶活力(P<0.05),显著降低血清丙二醛含量(P<0.05);添加8%辣木叶粉显著提高法氏囊指数、血清新城疫抗体水平和总抗氧化能力(P<0.05)。35日龄时,添加4%、8%辣木叶粉显著提高脾脏指数、法氏囊指数、血清新城疫抗体水平、白介素-2含量、γ-干扰素含量和总抗氧化能力(P<0.05),显著降低丙二醛含量(P<0.05);添加8%辣木叶粉显著提高胸腺指数(P<0.05)。综合考虑,4%辣木叶粉为最佳添加剂量。

辣木叶粉在鱼饲料中的应用研究

[目的]辣木是一种尚未充分开发利用的树种。辣木绿色物质部分产量高,营养丰富,开发其资源可弥补传统蛋白质饲料源的短缺。探讨以辣木叶粉作为配方主要蛋白质原料之一和组成全价颗粒鱼饲料配方的可行性。[方法]以15%的辣木叶粉替代8.7%的次粉和6.3%的菜籽粕构成全价颗粒饲料配方,研究辣木叶粉对鱼生长和饲料利用的影响。[结果]试验组罗非鱼平均鱼体终重和平均增重均比对照组明显提高,而饲料系数则比对照组显著降低。试验组鱼存活率比对照组略低。[结论]该研究可为水产动物营养研究和进一步研制高效、廉价的温水性鱼人工配合饲料提供基础资料。

添加辣木叶粉对小麦粉面团品质的影响

考察不同粒径辣木叶粉对小麦面团品质的影响。采用普通粉碎、超微粉碎技术制备不同粒径的辣木叶粉,采用分光测色计、粉质仪、拉伸仪、黏度仪分析辣木叶粉对小麦面团品质的影响。结果显示添加5%辣木叶粉后,小麦粉的吸水率、糊化温度没有显著变化;形成时间、稳定时间均显著下降;45min醒发后的最大拉伸阻力由234.9 BU下降至130 BU左右,延伸度下降;峰值黏度由531 BU显著下降至303~355 BU,回生值亦下降,衰减值上升。结果表明添加辣木叶粉一定程度减弱了小麦面团的面筋强度和淀粉黏性,但减弱了小麦粉面团的回生,超微粉碎可以减弱辣木叶粉对小麦粉面团的负面影响,研究为辣木叶粉在面制品行业的应用提供了理论参考。

不同水平辣木叶粉饲喂蛋鸡效果评价

试验旨在初步研究'豆粕-玉米'型基础日粮中添加不同水平辣木叶粉对广西青脚麻鸡生产性能、蛋品质、屠宰性能及血液生化指标的影响,探求辣木叶粉在蛋鸡基础日粮中的最适添加比例,以期为辣木在家禽的饲料化利用方面提供科学依据。结果表明:综合评价不同辣木叶粉水平对产蛋鸡蛋品质、屠宰性能及血液生化指标的影响,认为辣木叶粉在蛋鸡日粮中的添加量以10%为宜。

辣木叶粉片剂制备工艺研究

以辣木叶粉为主要原料,采用湿法制粒压片法制备片剂,通过预实验、单因素和正交试验,确定了辣木叶粉片剂主料和辅料用量分别为辣木叶粉96.3%,木糖醇2%、硬脂酸镁0.56%、微粉硅胶0.14%,再加入主料总重50%的浓度为2%PVP水溶液,此条件下可制得呈天然淡绿色,表面光洁,色泽均匀一致,有辣木清香味的片剂。经对辣木叶粉片剂进行质量检查,辣木叶粉片剂制备工艺稳定,质量可控。

辣木叶粉对茶花鸡器官发育、肠道发育及肠道微生物多样性的影响

试验旨在研究在日粮中添加辣木叶粉对茶花鸡器官发育、肠道发育及肠道微生物多样性的影响。选取450只1日龄茶花鸡,随机分为5组,每组6个重复,每个重复15只鸡。对照1组(CK1组)茶花鸡饲喂基础日粮,对照2组(CK2组)茶花鸡饲喂商品日粮,MOLP5组、MOLP15组、MOLP20组分别在基础日粮中添加5%、15%、20%辣木叶粉。试验期63 d。结果表明,在肉鸡日粮中加入辣木叶粉可以促进茶花鸡的肠道发育和器官发育,提高肠道指数和器官指数,减少弯曲杆菌门(Campylobacterota)、脱硫杆菌门(Desulfobacterota)、疣微菌门(Verrucomicrobiota)丰度;提高了另枝菌属(Alistipes)、Mucispirillum属、Akkermansia等有益菌属在肠道内定植,减少有害菌弯曲菌属(Campylobacter)、脱硫弧菌属(Desulfovibrio)的数量。研究表明,添加辣木叶粉可以改善家禽肠道健康,促进肠道发育,以5%添加量效果较好。

辣木豌豆粉的研制

以豌豆全粉和辣木粉为原料,研制具有辣木风味的特色“街边”小吃—辣木豌豆粉。采用单因素结合响应面实验设计,优化辣木豌豆粉的工艺及配方。结果表明,当料液比为1∶6(g/mL),豌豆淀粉与豌豆全粉配比为1∶3(g/g),辣木叶粉添加量1.2%,蒸煮时间30 min,制作的辣木豌豆粉具有辣木清淡香味,口感细腻,辣木味和豌豆味协调,凉粉质地光滑,弹性好。

不同菌种发酵对辣木茎叶粉的营养价值及其抗氧化活性的影响

以黑曲霉、产朊假丝酵母、枯草芽孢杆菌为发酵菌种进行固态好氧发酵,在相同条件下比较单一菌种或混菌组合对辣木茎叶粉的营养成分、抗营养成分及抗氧化活性的影响。结果表明,混菌发酵的效果优于单一菌种。与添加等量无菌水的对照组相比较,黑曲霉和枯草芽孢杆菌组合发酵,黑曲霉、枯草芽孢杆菌和产朊假丝酵母三菌混合发酵后的辣木茎叶粉粗蛋白、酸溶蛋白、还原糖、体外蛋白消化率、中性洗涤纤维以及酸性洗涤纤维含量均发生显著变化(p<0.05)。抗营养因子如水解单宁、皂苷、植酸的含量均有所降低,抗氧化活性则显著性提高(p<0.05)。综合考虑,混菌发酵会比单菌发酵具有更广泛的应用前景。选择黑曲霉、枯草芽孢杆菌、产朊假丝酵母三菌混合发酵改善辣木茎叶粉的营养品质,提高其抗氧化活性的能力最佳。