**2.2.** *Moringa oleifera*

consumed with plantains or maize [7-8]. Traditional uses of BGN inherent to certain areas in Africa are summarised in Table 3. Despite the many uses of BGN, the crop still remains underutilised due to several negative connotations such as being traditionally grown by women, an indigenous crop consumed by the poor in rural areas (from there the name "a poor man's food"), not being considered a lucrative cash crop and the difficulty in cooking and costs

(including time, water and fuel) associated with cooking the seeds [4].

French Ben ailé, ben oléifère, benzolive, arbre radis du cheval

Portuguese acácia branca, marungo, muringa, moringuiero; cedro (Brazil)

Swahili mzunze, mlonge, mjungu moto, mboga chungu, shingo

Italian Sàndalo ceruleo Fon: kpatima, yovokpatin,kpano,yovotin

Yoruba & Nago èwè igbale, èwè ile, èwè oyibo, agun oyibo, ayun manyieninu, ayèrè oyibo Fulani gawara, konamarade, rini maka, habiwal hausa

India sujuna, sajina, lopa, horseradish or drumstick tree

Spanish Ben, árbol del ben, paraiso, morango, *Moringa*

Arabic ruwag, alim, halim, shagara al ruwag (Sudan)

English *Moringa*, horseradish tree, drumstick tree, sujuna, ben tree, ben oil tree

German Behenbaum, Behenussbaum, flügelsaniger Bennussbaum, Pferderettichbaum

Hausa zogall, zogalla-gandi, bagaruwar maka, bagaruwar masar, shipka hali, shuka halinka,

Several research investigations are therefore aimed at highlighting the potential value of BGN as a sustainable food security crop. As in [14], milk was prepared from BGN by soaking the seeds in water, followed by homogenisation of the liquid and removal of the insoluble material. Acceptable BGN milk was obtained, and sensory analysis revealed panellists' preference for BGN milk in colour and taste compared to milk produced from soybean, cowpea and pigeon‐

barambo, koraukin zaila, rimin turawa

**Language Common name**

190 Antioxidant-Antidiabetic Agents and Human Health

Gun èkwè kpatin, kpajima

Ibo Ikwe oyibo Senegal nebeday

**Table 2.** *Moringa* common names1

Philippines malunggay or malungai (Tagalog)

Haiti benzolive (Haitian Creole)

Nigeria

1Source: [12]

*Moringa* tree yields at least four different edibles namely pods, leaves, seeds and roots [12]. Figure 3 outlines some of the food uses of *Moringa*. The immature pods are the most valued and widely used of all the tree parts as it contains all the essential amino acids along with many vitamins and other nutrients. The tender pods have the general characteristics of a succulent string bean. It can be eaten raw or prepared like green peas or green beans. In India, they are usually added to curries and sometimes sliced, blanched and canned. The mature pods quickly turns tough as thick as a pencil and are too fibrous to eat like the string beans. In that form they are called drumsticks. However, they are cut into pieces to release the sweet frothy inside material which are well known ingredients in pickles in India. mature pods quickly turns tough as thick as a pencil and are too fibrous to eat like the string beans. In that form they are called drumsticks. However, they are cut into pieces to release

the sweet frothy inside material which are well known ingredients in pickles in India.

Figure 2. Part of moringa tree (A) moringa tree; (B) moringa pods; (C) moringa leaves and (D) moringa pods with the seeds (www.ilovemoringa.com) **Figure 2.** Part of *Moringa* tree (A) *Moringa* tree; (B) *Moringa* pods; (C) *Moringa* leaves and (D) *Moringa* pods with the seeds (www.ilove*Moringa*.com)

 The fresh leaves are eaten as greens, in salads, in vegetable curries, as pickles and for seasoning. The dried leaves are crushed or pound and sifted into leaf powder which can then be added to sauces and foods as condiment. The flowers must be cooked and are eaten either mixed with other foods or fried in batter, and have been shown to be rich in potassium and calcium. The seeds are often referred to as peas and can be used from the time they appear The fresh leaves are eaten as greens, in salads, in vegetable curries, as pickles and for seasoning. The dried leaves are crushed or pound and sifted into leaf powder which can then be added to sauces and foods as condiment. The flowers must be cooked and are eaten either mixed with other foods or fried in batter, and have been shown to be rich in potassium and calcium.

until they turn yellow and their shells begin to harden. They can be cooked like green peas. Hardened mature seeds are bitter and can be pressed yielding 38 – 40% of non-drying, edible oil which is clear, sweet and odourless and never becomes rancid and burns without smoke; its nutritional value resembles olive oil [20]. The seed powder can be used for water treatment where the powder coagulates solids and removes 90 – 99% bacteria. The thickened root is used as substitute for horseradish although this is now discouraged as it contains alkaloids, especially moriginine, and a bacteriocide, spirochin, The seeds are often referred to as peas and can be used from the time they appear until they turn yellow and their shells begin to harden. They can be cooked like green peas. Hardened mature seeds are bitter and can be pressed yielding 38 – 40% of non-drying, edible oil which is clear, sweet and odourless and never becomes rancid and burns without smoke; its nutri‐

both of which can prove fatal following ingestion. Older roots and root bark are good

sources of tanning agents.

tional value resembles olive oil [20]. The seed powder can be used for water treatment where the powder coagulates solids and removes 90 – 99% bacteria.

legumes, and BGN compared favourably (see Table 4). The high carbohydrate content of BGN is mainly composed of starch and non-starch polysaccharides [1], fractions which are impor‐ tant in the human diet providing energy and imparting several physiological functions. BGN is also rich in calcium, potassium, iron and nitrogen [4, 6]. In [28] the proximate composition of seeds, flour and seed coats from different BGN varieties were compared. Results for BGN seeds and flour showed no big differences, concluding that the inherent nutrients would be provided in either raw or processed (milled) form. Nti [22] evaluated the chemical composition of five BGN varieties as well as the effects of different processing conditions on the chemical, mineral and anti-nutritional composition of BGN flour samples. The moisture content of all varieties (ranging from 8.8 ± 0.22 – 9.8 ± 0.23%) indicated good storage stability of BGN seeds. An increase in tannins content were observed in darker-coloured varieties, with black white-

Nutritional, Therapeutic, and Prophylactic Properties of *Vigna subterranea* and *Moringa oleifera*

Leaves

Seeds

Roots

http://dx.doi.org/10.5772/57338

193

Condiments

Pickled

Boiled

Roasted

Cooking oil

Biodiesel

Water purification agent

Boiled like spinach

Dried, cushed and sprinkled on food

eye BGN having the highest tannin content (14.92 ± 0.85 mg CE/g).

Mature pods

Sliced and used in pickles and curries

Fresh, eaten like green peas/beans

Immature pods

> Eaten whole

Sliced and diced before cooking

**Figure 3.** Some food uses of *Moringa* tree

Figure 3. Some food uses of Moringa tree

consider for food security [4].

in which high-protein formulations are important.

These anti-nutritional components are mainly found in the seed coat and as in common beans, their concentration are correlated with the colour of the seeds [1]. Dehulling and boiling with dehulling had significant effects on the protein and tannins content of all varieties. Protein content which was highest in the undehulled (27.35 ± 0.27%) black whiteeye variety as compared to the other varieties, increased significantly [p < 0.05] when dehulled (28.55 ± 0.26%) and boiled with dehulling (28.61 ± 0.51%). Tannins content in undehulled black white-eye BGN flour (15.40 ± 0.39 mg CE/g) decreased significantly [p < 0.05] when the sample was dehulled (1.16 ± 0.12 mg CE/g) and even more so when boiling and dehulling (0.09 ± 0.02 mg CE/g). These results demonstrate the positive effect of processing conditions on the nutritional properties of BGN, which could lead to increased utilisation in especially weaning products in which high-protein formulations are important. The highly nutritious content of BGN and its unusually high content of the sulphur-containing essential amino acid methionine, makes BGN an important crop to

These anti-nutritional components are mainly found in the seed coat and as in common beans, their concentration are correlated with the colour of the seeds [1]. Dehulling and boiling with dehulling having significant effects on the protein and tannins content of all varieties. Protein content which was highest in the undehulled (27.35 ± 0.27%) black white-eye variety as compared to the other varieties, increased significantly [p < 0.05] when dehulled (28.55 ± 0.26%) and boiled with dehulling (28.61 ± 0.51%). Tannins content in undehulled black white-eye BGN flour (15.40 ± 0.39 mg CE/g) decreased significantly [p < 0.05] when the sample was dehulled (1.16 ± 0.12 mg CE/g) and even more so when boiling and dehulling (0.09 ± 0.02 mg CE/g). These results demonstrate the positive effect of processing conditions on the nutritional properties of BGN, which could lead to increased utilisation in especially weaning products

Table 4. Nutritional composition of BGN and some commonly utilised legumes1

**groundnut Soybean Chickpea Cowpea** 

**Bambara** 

The thickened root is used as substitute for horseradish although this is now discouraged as it contains alkaloids, especially moriginine, and a bacteriocide, spirochin, both of which can prove fatal following ingestion. Older roots and root bark are good sources of tanning agents.


**Table 3.** Some food uses of Bambara groundnut in parts of Africa
