Proximate Composition, Amino and Fatty Acid Profiles and Element Compositions of Four Different Moringa Species

T. Stadtlander, K. Becker


Several species of trees belong to the genus Moringa, but only one, Moringa oleifera (Lam.), has been intensively studied. No data has been published so far on the nutritional properties of M. stenopetala, M. drouhardii or M. hildebrandtii. In this study, kernels and leaves of M. oleifera, M. stenopetala, M. drouhardii and M. hildebrandtii have been analysed for their protein, fat, amino acid, fatty acid and macro- and microelements and discussed in relation to the known nutritional requirements of a young child. This study suggests that Moringa leaves, especially those of M. oleifera, are a suitable source of amino acids, vitamins and several elements but not for lipids and fatty acids. Moringa kernels are less suited as vegetable but are a suitable source for oils with M. oleifera seeds showing the best kernel to shell ratio.

Full Text:



Copyright (c) 2017 T. Stadtlander, K. Becker

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Journal of Agricultural Science   ISSN 1916-9752 (Print)   ISSN 1916-9760 (Online)  E-mail:

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the '' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.