NUTRITIONAL AND MEDICINAL PROPERTIES OF MORINGA OLEIFERA LEAF EXTRACT.
Abstract
ABSTRACT
This study investigated nutritional and medicinal properties of Moringa oleifera leaf extract. Fresh leaves of the plant were obtained, dried, ground and extracted using water. The leaf powder was used to determine the nutritional properties of the plant while the aqueous extract was used to determine the medicinal properties of the plant using four (4) pathogenic bacteria; Escherichia coli, Pseudomonas Species, Streptococcus Species, Staphylococcus Aureus. Moringa oleifera leaf powder revealed value per 100g Carbohydrate 9.1g, Dietary fiber 2.1g, fat 1.7g and protein 8.1g. Antimicrobial susceptibility testing showed that zones of inhibition recorded ranged from 16mm to 22mm. Streptococcus species was the most susceptible organism, followed by staphylococcus species, Escherichiacoli and pseudomonas species. Minimum inhibitory concentration of the aqueous extract ranged from 62.5mg/ml to 500mg/ml. Minimum bactericidal concentration of the aqueous extract was recorded at 500mg/ml against streptococcus species and staphylococcus species. There was no bacteriocidal activity recorded with the aqueous extract against pseudomonas species and Escherichiacoli. The aqueous leaf extract of Moringa oleifera have antimicrobial activity against Escherichia coli, pseudomonas species, streptococcus species and staphylococcus aureus. Based on the results of this study it can be concluded that Moringa oleifera leaf extract had highly nutritive values. Eating moringa food products is good for those suffering from malnutrition.
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