International Journal of Green and Herbal Chemistry

Transcription

1 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2, E-ISSN: International Journal of Green and Herbal Chemistry Research Article An International Peer Review E-3 Journal of Sciences Available online at Section A: Green Chemistry CODEN (USA): IJGHAY Food and Therapeutic uses of Moringa oleifera and its Socio-Economic Significance in the South of Benin Codjo Goudjinou 1*, Clément Ahouannou 2, Mohamed M. Soumanou 1 1 Units of Research in Enzyme Engineering and Food (URGEA), Laboratory of Study and Applied Chemistry Research (LERCA), Department of Food Technology Engineering, Polytechnic College of Abomey-Calavi, Abomey-Calavi University, Benin. 2 Laboratory of Energetics and Applied Mechanics (LEMA), Polytechnic College of Abomey- Calavi, Abomey-Calavi University, 01P.O.BOX 2009, Cotonou, Benin. Received: 29 February 2016; Revised: 16 March 2016; Accepted: 18 March 2016 Abstract: The objective of this study is to identify the endogenous knowledge of the Benin people about the uses of different parts of the two Moringa species (oleifera and stenopetala) grown in Benin. To reach this goal, a questionnaire was developed to record the different uses and socio-economic significance of these species plant in twelve (12) municipalities in South of Benin. The sample size is 245 households, 92 greens sellers (in urban markets) and 35 producers of Moringa plantations. It appears from this study that 65.7% of the people surveyed use the Moringa, leaves of which are exclusively the most used part of the plant. Roots and seeds are also used by people for therapeutic purposes, in the respective proportions of 16.45% and 11.25%. The supply of leaves comes mainly from concessions gardens. The leaves are consumed fresh or dry. They can be either dried by direct sunlight or in the shade. The plant has a socioeconomic importance in the study area. This study reveals that the Moringa oleifera possesses proved nutritional and medicinal virtues and is part of the local food habits. For this purpose, an awareness of the virtues of this plant is necessary to promote the consumption of this resource in order to contribute effectively to the food and health security of beninese populations. Keywords: Moringa oleifera, Moringa stenopetala, uses, socio-economic significance, Benin 110 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

2 INTRODUCTION Moringa oleifera (Lam) belongs to the family monogeneric shrubs and trees Moringaceae which includes 13 species of which Moringa oleifera is the best known and used 1. The remaining twelve species are well known: M. arborea, M. borziana, M. concanensis, M. drouhardii, M. hildebrandtii, M. longituba, M. ovalifolia, M. peregrina, M. pygmaea, M. rivae, M. ruspoliana and M. stenopetala 2. Originally from India, Moringa oleifera acclimatized in almost all the dry tropical regions of the world 3,4. Moringa oleifera is one of the most used woody resources because of its virtues. The Asian Centre for Research and Development Vegetables (AVRDC) has ranked Moringa oleifera first among 120 species tested, on the basis of various criteria such as nutrient content, antioxidant activity, ease of cultivation, processing and the qualities of the taste 3. Huge therapeutic properties 5-7 and nutritional 8-10 of this plant have been approved. Moringa is resistant to the drought with its tuberous roots allowing it to accumulate water. It can be found in very arid areas such as the sahara, but it well adapted to moist semi-tropical climates 3. It can accommodate any type of soil but adapts better hills and riverbanks. It tolerates annual rainfall of mm and a ph of 5.0 to Leaf sap can be used as a fertilizer which increases yields by 25 to 30% for many crops because it contains zeatin natural plant hormone of cytokinin group involved in the increase of crop yields 12. Moringa leaves, traditionally consumed in some countries (Niger, Nigeria, Senegal, Ethiopia), are now used in some campaigns against malnutrition programs, particularly in Senegal, India, Benin and Zimbabwe because of their food deficiencies. Moringa can substantially enrich traditional Porridge in protein and vitamins 13. The benefits of the use of Moringa oleifera powder leaf as a nutritional supplement in biscuits were confirmed 14. The enrichment of tamarind pulp by the Moringa can increase the protein content of the products and actively participate in the national program for nutrition 15. However, the success of an action to promote the consumption of local resources to combat malnutrition requires prior analysis of the traditional practices of the target population. Thus, studies on the socio-economic importance 11 and consumption 16 Moringa oleifera in the region of the Far North of Cameroon were carried out. In Benin today and to our knowledge, no published study has investigated the endogenous knowledge of the population on the full potential of different organs of the Moringa oleifera. This work aims to promote the development of local agricultural resources through the repertoire of indigenous knowledge of South Benin people on the uses of different parts of the Moringa oleifera. MATERIAL AND METHODS Study area: This study has been carried out in twelve (12) towns in the south of Benin between latitudes (6 21'55"North and 7 21'29''North) and longitude (1 43'0"East and 2 4 '60"East): Cotonou, Porto- Novo, Abomey, Ouidah, Lokossa, Abomey, Bohicon, Lalo, Comé, Houéyobgé, Dogbo and Kétou. The southern region of Benin has a bimodal climate with two rainy seasons and two dry seasons. Figure1 shows the map showing the location of the study area. 111 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

3 Caption: Ct: Cotonou, Po: Porto-Novo, Ac: Abomey, Ou: Ouidah, Ab: Abomey, Bo: Bohicon, Ke: Kétou, La: Lalo, Co: Comé, Ho: Houéyogbé, Do: Dogbo, Lo: Lokossa Fig. 1: Map showing the geographical location of the study area Data collection: To reach this goal, investigations are conducted with 245 households, 35 producers of Moringa oleifera on private farm plantations and 92 green vegetables retailers of daily market of the towns and countryside within the twelve (12) municipalities of the south of Benin mentioned above. The study was carried out between July and October A survey form previously established and semi-structured interviews were used for this purpose. The questionnaire designed is mainly articulated around the following four points: Identify the parts of moringa used and their frequency of use; Identify the food and therapeutic usages of the plant; Inventory the various traditional processes of production of Moringa leaf powder and consumption patterns; Assess the socio-economic significance of Moringa oleifera. The farms selected were chosen according to density of moringa production, the people surveyed in the markets were randomly selected among the retailers of green vegetables in these markets. In addition to these surveys others measures and direct field observations have been added. Statistical analysis: The collected data were the subject of a manual count and were entered into an Access 2007 data mask then analyzed using SPSS version16 statistical software. Results were expressed in terms of percentage and comparison of different frequencies observed by socio-economic characteristics, parts of the Moringa oleifera used in households, markets and plantations was carried out by applying the chi-square test of Pearson. A pvalue <0.05 was considered statistically significant. RESULT AND DISCUSSION Socio demographic characteristics: Among the 372 people surveyed, 264 were women and 108 were men, which equals a sex ratio (male/female) of 0.4. The median age of the people selected is between 40 to 45years. The education level of these people, the main activities they undertake and their marital status are presented in Table IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

4 Table 1: Socio-economic characteristics of the people surveyed Variables Effective Frequency (%) Education level No schooling Primary Secondary Superior principal activity Civil servants Traders Farmers Craftsmen Motorcycle taxi drivers Others The analysis of this table1 reveals that 21.9% of them were illiterate and 78.1% were educated, 46.97% have a primary level of study, 18.15% were in high school and 12.96% were able to get university degree. Service providers are usually traders (41.78%), farmers (25.93%), civil servants (14.98%), craftsmen (7.78%), motorcycle taxi drivers (6.05%) and others (3.45%). Organs used and their frequency of usage: The frequency of use of different plant organs is shown figure 2. Fig. 2: Frequency of use of different organs of Moringa oleifera This figure2 shows that the leaves are the most used (70.61%), followed by the seed (16.44%), roots (10.86%), the rod (2.09%).The highest frequency use of the leaves can be explained by the ease and speed of its harvest 17 but also by the fact that they are the source of photosynthesis and likewise storage of secondary metabolites responsible for the biological properties of the plant 18,19. Frequency of use of Moringa oleifera according to the localities surveyed: The frequency of use of Moringa oleifera according to the region visited is shown in figure IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

5 Frequency of use of M. oleifera (%) Frequency of households using Moringa oleifera Frequency of sale in the markets Localities surveyed Fig. 3: Percentage of use of M. oleifera by people surveyed according to the localities surveyed This figure3 shows that in households, 70.61% of the 245 people surveyed, know and use the leaves of Moringa oleifera, 14.28% use the seeds and 9.24% use the roots. Dogbo city has the highest frequency of use (86.38%), while Comé has the lowest frequency (31.58%) of use of Moringa oleifera. In the markets out of the 92 retailers surveyed of green vegetables, only 19.19% sell Moringa oleifera leaves. Seeds are sold only by 6.89% of the surveyed people. On the other hand, the roots and the others parts are not sold at all. The town of Bohicon records the highest sales rate of Moringa oleifera (28.57%) against Porto-Novo, Lokossa, Comé, Houéyogbé and Lalo where no one sells it. This can be explained by ignorance of the virtues of the plant by these populations. Unlike the respondents in households and in markets, all producers visited in private plantations farms, use Moringa oleifera, mainly its leaves. The seeds and stem are mainly used for seed multiplication. In total, out of 372 people interviewed, 65.7% use Moringa oleifera against 34.29% who ignore its use. The frequency of use of Moringa oleifera varies according to the region visited. Among them, the city of Dogbo ranks first with a frequency of 71.42%, while the city of Comé has the lowest rate (31.58%) of use. Food uses and consumption frequency leaves of Moringa oleifera: The table2 shows the food uses and frequency of consumption leaves of M. oleifera Table 2: Food uses and frequency of consumption leaves of M. oleifera by the people surveyed Moringa products Fresh leaves Leaves powder Food uses Major ingredient in the preparation of traditional sauces, Incorporation into the dishes Direct incorporation into traditional porridges from cereals, tea, herbal tea, water and meals at table, sipping with honey, cooking sauces, substituent be valid of the cube Consumption frequencies (%) Everyday 3 to 5 times/week 1 to 2 times/week Less than 4 times/month 114 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

6 This table2, it arises that the moringa has a food importance in the daily life of populations surveyed, that of the nutrition through the consumption of the sheets like major ingredient to the preparation of traditional sauces or in the form of powders in the cereal porridges, to all kinds of meals or local beverages which she does not alter the taste. Moreover, we have noticed that the leaves are part of the plant that is mostly used (70.61%) by all consumers surveyed. They demonstrate exceptional taste and nutritional qualities of the leaves. However, we observed low frequency of consumption. 80.5% of households consume 1 to 2 times per week moringa leaves. The percentages observed differ significantly in targeted areas (p < 0.05), but generally express low frequencies consumption. We also noted a diversity of forms in the food processing moringa leaves within households. Near to 28% of households surveyed have said that for the preparation of sauces, leaves are boiled to 2 or 3 times and each time, the cooking water is thrown to remove part of the bitterness. However 24.5% of households mentioned that they throw more the cooking water or that they cook the leaves once only. Only 8% of households stressed that the ideal is to quickly scalded moringa leaves in a little water and incorporate everything (leaves and water), the end of cooking, to a sauce containing fat. In addition, 32% of respondents indicated that making sauces with leaf powder instead fresh leaf appears to be quite easy and saves time. Therapeutic uses, modes and consumption frequency: The following table3 presents therapeutic interests and consumption patterns of M. oleifera Table 3: Therapeutic uses and consumption patterns of Moringa oleifera Organs of the plant Therapeutic interest Patterns of consumption Powder of leaves Category 1 Diseases: Indigestion, constipation, hemorrhoids, disorder of liver. Category 2 Diseases: Physical and intellectual fatigue, anemia, malnutrition, avitaminosis, belly of bloat, abdominal pain, VIH/sida Category 3 Diseases: Hypertension, diabetes, calcemy, cholesterolemy 2 teaspoons of powder in a glass of hot water bamboo 3times/day on 7 days 4 teaspoons of powder in 1 tablespoons of honey and the juice of half a lemon mature 3times/day at regular intervals 3teaspoons of powder in a glass of hot water bamboo 3times/day in case of crisis and 1time/day in normal times Excerpt leaves from Category 4 Diseases: Menstrual disorders, frigidity Category 5 Diseases: Disorders of old age and menopause, daily maintenance, Category 6 Diseases: Pregnant women and nursemaids, convalescents Headaches, teeth, eyes and ear infections 2 teaspoons of powdered in 1 tablespoon of honey 2 times/day on 45 day 4teaspoons of powder in 1 glass of hot water 1 time/day at regular frequencies 6teaspoons of powder with porridge, honey or into a tea at regular intervals Rubbed on the tempe for dealing the headaches, used once or twice a day Fresh leaves Paludism, icterus Infusion of the leaves, put in the sun for five to six hours to serve in the bath Seeds Constipation, abdominal pain, diarrhea, hypertension, dysentery and degreasing Daily intake of 3 to 4 fresh seeds. Roots Rheumatism, external wounds In the form root juice or root powder constipation, hypertension, diabetes and prostate, ulcers. 115 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

7 This table shows that the Moringa oleifera is used primarily for the treatment of disease by drug manufacturing in traditional pharmacopoeia. Nearly 18.5% of respondents mentioned that the consumption of powder moringa leaf has a particularly beneficial effect on the most vulnerable: malnourished children, pregnant and lactating women, children in weaning people living with VIH/sida and the elderly. The figures4 shows the quantity of powder of the leaves of Moringa oleifera consumed according to the processing time of disease. Quantity (g) of powder of the leaves consumed Time (in day) of treatment of the disease Category1 Diseases Category2 Diseases Category3 Diseases Category4 Diseases Category5 Diseases Category6 Diseases Caption: Category1 Diseases: Indigestion, constipation, hemorrhoids, disorder of liver; Category2 Diseases: Physical and intellectual fatigue, anemia, malnutrition, avitaminosis, belly of bloat, abdominal pain, VIH/sida; Category3 Diseases: Hypertension, diabetes, calcemy, cholesterolemy; Category4 Diseases: Menstrual disorders, frigidity; Category5 Diseases: Disorders of old age and menopause, daily maintenance; Category6 Diseases: Pregnant women and nursemaids, convalescents. Fig. 4: Quantity of the leaves powder of M. oleifera consumed according to the processing time of disease It appears from this figure that the treatment of disease by leaves of Moringa oleifera require daily consumption of 96g, 72g, 64g, 48g, 40g and 32g respectively powder for disease categories 2, 3, 5, 1, 6 and 4. Indeed, these daily doses cover a good nutritional intake and a good health coverage of vulnerable people since according to the standards of the FAO/OMS, 25g powder Moringa oleifera meet the daily requirement of 21% protein, 84% calcium, 94% iron, 143% vitamin C 69% vitamin A, 26% magnesium. The figure5 meanwhile, presents the percentage of people consuming the powder to treat the disease this figure shows that Moringa is frequently used by the population for the treatment of several diseases, such as physical and mental fatigue, anemia, malnutrition, vitamin deficiency, stomach bloating and VIH/SIDA. 116 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

8 Category6 Diseases: Category5 Diseases: Category4 Diseases: Category 3 Diseases: Category 2 Diseases: Category1 Diseases Frequency (%) of patients who use the powder of M. oleifera Fig. 5: Consumption frequency of the powder by sick people. Production of powder of Moringa oleifera leaves: The leaf powder Moringa oleifera is produced by women groups or individuals, who cultivate and process the leaves of Moringa oleifera. The leaves supplies are either by buying in local markets (8%) or picking at the family fields (22%) and gardens of concessions (70%). According to our surveys, nearly 95% of the producers of Moringa leaf powder, adopt the same traditional of producing technology, boils down on the technological diagram (fig6), which follows three main steps composed of simple unit operations moringa leaves. Fig. 6: Diagram of traditional production of Moringa oleifera leaves powder as surveyed producers. The leaves are sorted, washed (water faucet or bleach) and wiped clean. They are then dried in the shade under sheds by natural ventilation (4-6jours) or exposed directly to the sun. We have noted in this connection that near 80.4% of manufacturer s moringa leaves dries in the shade and only 19.6% of these leaves directly exposes to the sun. After drying, the leaves are ground and sieved. The powder thus obtained is subsequently packaged in various types of packaging of which 69% of these (bags or plastic boxes) are not opaque against 27% opaque (not letting in the light), 42% against 22% unsealed hermetically sealed and left at room temperature. The information relating to the nutritional composition 117 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

9 and the mode of use and of the powder and virtues are mentioned on around 75% of packaging. However, posologies are sometimes vague although on average, one notes a regulation of three spoonfuls at least per day. In addition, the allegations on the therapeutic virtues and other positive effects of the powders of moringa are not harmonized between the various producers. Accommodation- About 53% of the packages not contains any mention of the packing date (when the powder is brought in packaged form) or the expiration date (expiration date or dates after which the qualities that the consumer is expect are no longer present). The instructions concerning the conditions of ensure the best product (especially sheltered from light and humidity) are very few mentioned (table4). We have noted that 23% of individuals surveyed assert that moringa leaf powder strongly attracts moisture and the product is re-moistens during or after milling. They mentioned discoloration of the powder in light. The residual moisture content of the powders varies between 11 to 13% dry matter. The table 4 shows the different kinds of packagings of powders Moringa oleifera Table 4: Different kinds of packagings of powders Moringa oleifera Kinds of powder packagings Mean percentage (%) Packing clean and dry Opaque packing not letting in the light Packing hermetically sealed 22.0 Precision of nutrient composition Mention the posology and user guide Mention of virtues or therapeutic indications 28.0 Mention of the date of packaging 12.5 Mention of expiry date 0.0 Commercialization of products of Moringa oleifera: The results from the surveys show that prices vary according to the organ, the place of sale, quantity and season. Thus, in the market, the piles cost 50 and 100 F.CFA respectively weigh average 200g and 450g. All sellers Moringa oleifera testified that the sale of these fresh leaves is more profitable than the sale of other green vegetables but its sales flows very slowly; therefore, the supply is made at the request of customers. An investment of 500 F.CFA can generate a profit of between 150 to 200 FCFA in dry season and can go up to 250 to 300 F.CFA in rainy season. In households, 5-6kg of fresh leaves F.CFA cost from 1300 to 1500.In plantations, farmers sell to powder production structures, the fresh leaves F.CFA 450/kg in the rainy season and dry season 700 F.CFA/kg. The figure7 shows the price range (F.CFA) of the leaves of Moringa oleifera powder and profits generated according to the weight and place of sale. On this figure7, an observation of the curves shows that for the same amount of powder, sales prices charged in the centers of production of powder (either 1700F.CFA/500g) have respectively increased by 400F.CFA, 700 and 900 F.CFA in markets, health centers and supermarkets. Indeed, the higher selling prices recorded in supermarkets and health centers are due to good conditions of conservation of the products. This range of prices applied suitable for both to producers and consumers. The strong profits generated by the sale mainly in production farms suggest that the production of leaf powder can constitute a new agricultural production with high potential for income and jobs. The seeds for their part, are sold between 5500 and 6000F.CFA/kg in plantation farms and 7500F.CFA/kg 7000 and in the markets. 118 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

10 Caption: FPM, V: Sales prices in farms plantations of moringa; CM, V: Sales prices in City of markets; SM, V: Sales prices in Supermarkets; HC, V: Sales prices in Health Centers; FPM, B: Profits generated in Farms plantations of moringa; CM, B: Profits generated in City of markets; SM, B: Profits generated in Supermarkets; HC, B: Profits generated in Health Centers Fig. 7: Price range and profits generated (f.cfa) of powder of Moringa leaf according to mass and place of sales DISCUSSION The information collected in both households and in the markets surveyed reveals that the Moringa is well known by the populations surveyed and is steeped in their eating habits. The uses of the plant by these populations are mainly limited to the leaves. These are consumed as a vegetable sauce and in powder form incorporated into cereal porridge or various sauces. The greens sauce is the main form of consumption of Moringa oleifera. The use of powder leaf is itself low. This occurrence of culinary recipes using Moringa oleifera leaves in eating habits of the households reinforces the possibility of upgrading this plant for its nutritional benefits. Nevertheless, the virtual absence of diversity in the form of leaves of Moringa oleifera consumption may be a limit to the introduction of new culinary methods which better preserve the nutritional potential of this plant. The leaves are also valued for their taste and nutritional qualities. This finding is a major asset in the enhancement of this plant in the fight against malnutrition. Other parts of the plant such as seeds, roots and bark are very weakly used. The seeds and roots are used mainly for seed. This low percentage of utilization of other organs of the plant is due to the ignorance of his virtues and other forms of use by the surveyed populations. Very few diseases are the traditional treatment based object leaves and roots of Moringa oleifera by the surveyed populations. However, many studies have confirmed the therapeutic properties 5-7 of the plant. In fact, the transformation of leaves in powder form remains a good practice for better conservation of the product but also for a good concentration of nutrients. However, means all manufacturers must adopt a quality approach in their production system (marshalling sheets, washing, drying, grinding, sieving of powders, packaging, storage, etc.) order to ensure the permanent trust of consumers. The temperature and 119 IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

11 humidity must be monitored in the room used for packaging, to avoid a re-moistening of the product. The products to Moringa leaves should be packaged in clean, dry and opaque packagings made of materials not affecting to the product quality. Each package must be properly sealed so as to avoid for leaks of content and moisture absorption. The lack of hermetic closure on certain ranges of samples constitutes a risk of secondary contamination by ambient microorganisms 13 and possibly penetration of humid air that can accelerate the lapsing of the product 13. In fact, the Moringa oleifera is outstanding edible plant sensitization on cultivation techniques, management practices and virtues of this resource is needed for its promotion, its availability and its sustainability. However, inadequate post-harvest treatments such as drying of the leaves by direct sunlight are to be corrected because the sun drying resulted in a greater reduction of beta-carotene and vitamin C leaves of Moringa oleifera, compared to drying in the shade or in an oven 20. Moreover, the influence of traditional cooking methods on the nutritional quality of the recipes from the leaves of Moringa oleifera should be experienced and validated. CONCLUSION This study has contributed to the understanding of indigenous knowledge and socio-economic magnitudes of Moringa oleifera in southern Benin. The results of this study showed that the consumption of Moringa oleifera leaves is appreciated and is part of the local diet. The methods of use of the different organs of the plant are still on artisanal scale. The marketing of Moringa oleifera is very organized in southern Benin. Processed or not, Moringa oleifera leaves are not only a new agricultural production with high potential for income and employment, but also a high nutritional value to families and food markets. The promotion of the culture of this plant therefore offers a double benefit, nutritional and therapeutic. The use of the leave powder to enrich infant cereals is theoretically possible. It remains to establish standards for the quality control of the powder, and especially to define the conditions and shelf life product in order to ensure its nutrient stability. ACKNOWLEDGMENTS The authors thank the people surveyed in households, markets and Moringa oleifera private farm producers for their availability REFERENCES 1. L. J. Fuglie Natural Nutrition in the Tropics ( ): CTA; Dakar: CWS, 2002, D. S. Arora, J. G. Onsare and H. Kaur, J. Pharmacogn Phytochem, 2013, 1(6), M. L. Price The Moringa Tree, Educational Concerns for Hunger Organization (ECHO), A. A. Akinlolu, O. K. Ghazali, O. M. Ameen, S. C. Oyebanji, G. O. Omotoso and B.U. Enaibe, Int. J. Morphol, 2014, 32(2), F. Farooq, M. Rai, A. Tiwari, A. Khan and S. Farooq, J. Med. Plants. Res, 2012, 6(27), V. Zade, D. Dabhadkar, V. Thakare and S. Pare, Int. J. Pharm. Pharm. Sc., 2013, 5(4), A. F. O Adedapo and A. Oyagbemi, The FASEB J., 2014, 28(1), B. Moyo, J. Patrick, A. H. Masika and M. Voster, Afr. J. Biotechnol., 2011, 10(60), W. Nouman, S. M. A. Basra, M. T. Siddiqui, A. Yasmeen, T. M. A. Gull and C. Alcayde, Turk J. Agric For., 2014, 38, IJGHC, March 2016 May 2016; Sec. A; Vol.5, No.2,

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