Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods

Abstract

The color, total flavonoids, antioxidants, frictional and mechanical properties (bending stress, hardness, puncture force, peak cutting force) and cutting power requirement of moringa pod was studied and reported. Drying curves exhibited the falling rate drying characteristics with drying rate constant (k) (À1.18 Â 10 7 -.00571 m À1 ) and effective moisture diffusivities (1.500 Â 10 À6 -2.817Â 10 À8 m 2 s À1 ). The Page model with high R 2 (.997-.8282) and low χ 2 value (.00119-.000927) shows the best fit on drying curves. The L*, a*, b* and total difference in color values varied from 47.05 to 32.5; À9.89 to 6.41; 35.76-21.07; and .07-21.07, respectively. The chlorophyll content (.353-.264 mg/g dm) and the total flavonoids (1.3023-.1050 mg QE/g dm) were recorded. The total phenolics (5.4-21.739 mg GAE/g dm) showed an increasing trend whereas the antioxidant activity (31.5102-20.922%) decreased with increasing drying temperature. The bending stress, hardness, and puncture force ranged from 6514.38 to 1189.33 N/mm 2 ; from 14.707 to 225.16 N; from 267.625 to 25.364 N. The peak cutting forces; and power requirement for cutting on the horizontal and longitudinal direction of moringa pods were 94. 67-27.27 N and 179.95-73 N; and .249-.704 W and .434-1.124 W; respectively. The SEM analysis of moringa pods substantiated the variations in mechanical properties through microstructural changes. The results indicated that aspect ratio significantly affected the drying characteristics, frictional, and mechanical properties of moringa pods. Therefore, the aspect ratio can be considered while designing cutting tools, conveying, and processing equipment. Practical ApplicationsMoringa pods are used as a vegetable in curries, soups, and cuisines in significant parts of Asia and Africa. It has good nutritional characteristics and a very tempting flavor and aroma. However, the processing and value addition of moringa lack owing to primary processing tools and value addition machines because of the non-existence of frictional, mechanical properties, and cutting force data concerning size, that is, aspect ratio and moisture content. The study's findings can help design and develop

Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

“…Hadi et al 57 quantified a much higher value (500.05 mg GAE g −1 ) for the TPC of crude alcoholic extract of M. oleifera pods. On the other hand, Golla et al 58 reported that the TPC values of fresh and dried M. oleifera pods were in the range of 5.40–21.74 mg GAE g −1 , which is similar to our findings.…”

Research on Moringa (Moringa oleifera Lam.) in Africa

“…Further 134 documents were excluded after the analysis of abstracts as they did not meet at least one of the eligibility/inclusion criteria: 53 did not deal with Africa; 69 dealt with other species of moringa, e.g., Moringa stenopetala , Moringa peregrina , or Moringa ovalifolia (articles dealing with Moringa pterygosperma , which is considered erroneously a synonym of M. oleifera , were considered eligible); and 12 were editorial materials. Finally, the analysis of full texts led to the exclusion of 103 documents, including 47 reviews [ 35 , 37 , 38 , 41 , 42 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 63 , 64 , 67 , 70 , 71 , 72 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 ].…”

Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods

“…Their taste is similar to that of asparagus, and they are consumed (mainly in India) in stews, boiled or pickled in a similar way to green beans or peas [ 9 , 10 , 11 , 12 ]. However, moringa pods are cooked at home, not processed commercially [ 13 ]. The main modifications of the product depending on the cooking conditions are unknown.…”