Glycine max and Moringa oleifera: nutritional values, processing methods and mixed foods

  • T.R. Mensah
  • M Eklou-Lawson
  • E.H. Gbekley
  • S.D. Karou
  • Y Ameyapoh
  • C.A. de Souza
Keywords: Glycine max, Moringa oleifera, nutritional value, processing methods, mixed products

Abstract

For fighting malnutrition in the developing countries, using soybean and Moringa oleifera plant materials can be considered as the cheaper and the most sustainable approach. The objective of our review is to identify and present the nutritional potential of these two agro-resources. We conducted a literature review on the two products in scientific databases and articles over the period 2016-2017.Soymilk, one of the end-products of Glycine max (soy), is a highly nutritious drink containing a high quality protein which can greatly contribute to strengthen some human body functions. Regarding M. oleifera, it’s called “miracle plant” because of the usefulness of all its parts in nutrition, medicine and cosmetic. Therefore, the association of soy and moringa thanks to different processing methods would help to obtain mixed products restoring nutritional balance.

Keywords: Glycine max, Moringa oleifera, nutritional value, processing methods, mixed products

Published
2018-02-26
Section
Articles

Journal Identifiers


eISSN: 2413-354X
print ISSN: 1727-8651