A study on the nutritional quality of Moringa oleifera and Moringa peregrina

A study was conducted to determine and compare the growth characteristics and nutritional quality of M. oleifera and M. peregrina. Three moringa cultivars consisting of two M. oleifera cultivars ('PKM-1' and 'Local') and one M. peregrina cultivar were evaluated in pot experiments using a randomized complete block design with four replications. Pruning and sampling of leaves for biomass yield and nutritional quality analysis were performed when plants attained a height of 1 m. Young and fully expanded green leaves were sampled for nutritional analysis and biochemical components. Results showed that plant height and number of leaves differed significantly between the three cultivars. 'PKM-1' and the 'Local' cultivar were taller than M. peregrina, whereas, 'PKM-1' and M. peregrina produced a higher number of leaves than the 'Local' cultivar. There were no significant differences in the number of side branches among cultivars. Although there were no significant differences in leaf fresh weight among cultivars, M. peregrina and 'PKM-1' had a tendency of higher leaf fresh weight than the 'Local' cultivar. Both cultivars had significantly higher dry leaf biomass than the 'Local' cultivar. Significant differences in calcium, iron and antioxidant activity were found between the three cultivars. 'PKM-1' contained higher calcium than M. peregrina and the 'Local' cultivar. 'PKM-1' also contained higher iron than M. peregrina, but not significant compared to the 'Local' cultivar. Both 'PKM-1' and M. peregrina had significantly higher anti-oxidant activity than the 'Local' cultivar. Significant differences were also observed in nitrogen free extract, crude protein and crude fat. Nitrogen free extract content was higher in M. peregrina than in 'PKM-1' and 'Local' cultivar. The 'Local' cultivar contained higher crude fat than 'PKM-1' and M. peregrina. This study indicated that moringa cultivars differ in growth characteristics, selected nutritional qualities and biochemical components. Further studies should investigate and determine other nutritional qualities that are not covered including vitamins, amino acids and important anti-oxidants.