Protein and Amino Acid Composition Analysis and Nutritional Evaluation of Moringa oleifera Lam.

PurposeTo analyze the characteristics of protein and amino acid components in Moringa oleifera Lam. and evaluate its protein nutrition.

MethodProtein, amino acid and other indexes were determined by Kjeldahl Apparatus and amino acid analyzer, and the nutritional value of protein and amino acid was evaluated by the international general nutrition evaluation standard.

ResultThe content of protein in M. oleifera leaves, M. oleifera seeds, and non-fat M. oleifera seeds was 26.83 %, 34.07 % and 53.88 %, respectively. The ratio of essential amino acids to total amino acids in M. oleifera leaves, M. oleifera seeds, and non-fat M.oleifera was 40.19%, 25.85% and 25.65%, respectively. The amino acid score and chemical score of the three were the highest in M. oleifera, followed by non-fat M. oleifera seeds and the lowest in M. oleifera seeds. The amino acid ratio coefficient of the three is divided into M. oleifera seeds (71.53) > non-fat M. oleifera seeds (70.61) > M. oleifera leaves (60.71). The first limiting amino acid in M. oleifera leaves is methionine + cystine, and the first limiting amino acid in M. oleifera seeds and non-fat M. oleifera seeds is lysine.

Conclusion M. oleifera leaves, proteins are plant proteins that satisfy human needs and have high nutritional values.