Moringa oleifera as a food fortificant: recent trends and prospects.
Moringa oleifera as a food fortificant: recent trends and prospects.
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DOI：
10.1016/j.jssas.2016.02.002
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发表时间：
2018-01-01
影响因子：
--
通讯作者：
Oyeyinka, S. A.
中科院分区：
文献类型：
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作者：
Oyeyinka, A. T.;Oyeyinka, S. A.
辣木树因其丰富的宏观和微观营养来源而被称为奇迹树，这些营养物质在人类营养中具有重要的意义。辣木树不同部位的化学成分可能因品种和来源而异。油茶的叶、籽和花在食品中有着广泛的应用。在这篇综述中，我们首先总结了油霉在阿马拉(硬面团)、OGI(玉米粥)、面包、饼干、酸奶、奶酪和制作汤中用作食品强化剂的现有知识。提供了报告研究中的知识差距，并提出了未来可能在食品中应用油分枝杆菌的建议，以及需要一个结构良好和有计划的实验设计。
Moringa oleifera tree is referred to as a miracle tree due to its rich source of certain macro and micro nutrients of great importance in human nutrition. The chemical composition of the different parts of the Moringa tree may vary depending on cultivar and source. M. oleifera leaf, seed and flower have found numerous applications in food. In this review we firstly summarized the present knowledge on the use of M. oleifera as a food fortificant in amala (stiff dough), ogi (maize gruel), bread, biscuits, yoghurt, cheese and in making soups. The knowledge gap in the reported research was provided and possible future applications of M. oleifera in foods as well as the need for a well-structured and planned experimental design were suggested.