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..
