Physio chemical composition between moringa leaf of philippine and Bangladesh -( 2 types) as functional food ingredients

Abstract

Moringa rich sources of proteins, vitamins and minerals. Moringa are fast taking the place of especially with children and even with old people where nutrition is important. So I test edit for analysis nutritional value. To elucidate the results I used many biochemical methods in IFST Lab. The aim of this study was to analyze the proximate (fat, protein, moisture, ash, fiber, carbohydrate, energy, and mineral composition of Bangladeshi Moringa (12 Month and seasonally) and Philippine Moringa was collected from locally two typical analysis includes: Moisture (water) by loss of mass at 105°C, Protein by Analysis of total nitrogen, by Kjeldahl methods, Total fat, traditionally by a solvent extraction, Crude ash (total inorganic matter) by combustion at 700C, Estimated dietary fiber by various AOA Methods, Sodium (and there by Salt) by flame photometry, Total sugars by acid digestion method, Carbohydrates and energy values are normally calculated from these analytical values. The total energy content in was 474.8728 kcal/100g. Major macronutrient in commercial biscuits 75.8454g/100g the protein content was found in the sample (7.6531g/100g). Fat content lay in the rangeof15.6532g/100g. The major minerals detected in biscuits were sodium, followed by potassium, calcium and iron..