Topics: Moringa oleifera, Moringa, Vitamin Pages: 12 (4447 words) Published: July 7, 2012
Chapter 2

This chapter presents the review of related literature and studies taken from book, journals, magazine and unpublished thesis and dissertation which will provide direction for the study. The use of this study is to contain the most relevant, up to date information and to come up with a conclusion of malunggay as a food production and how to utilize and to be accepted in the selected area of Dasmarinas, Cavite.

Foreign Literature
The Moringa tree is native to the foothills of the Himalayas. There are many other names for the Moringa in different countries. The name Moringa is most certainly derived from the name “Muringa” a Malayalam term, one of the many dialects of India. In India alone there are so many different names for it. In the Philippines it is called Malunggay. It is called kelor in Indonesia, and kalor in Malaysia. The Chinese name is “la mu” (辣木), in Mandarin or “lat mok” in Cantonese, which means “chilli-hot wood”. Moringa tree is regarded as the Miracle Tree. Other elevated names are “Tree of Life” and “Tree of Paradise”. The Morunga trees are very common in India and in South-east Asia. In Thailand, they are even used as garden fences. The two most commonly used parts of the Moringa tree are the leaves and the young pods. Locals eat the leaves in a variety of ways both as raw vegetable and as cooked dishes and soup. That is why it is also called the Vegetable Tree. The leaves are very nutritious; contain all the essential amino acids and are rich in protein, beta-carotene, iron, calcium, potassium and vitamins A, B and C. The leaves are also dried and crushed into powder and used in soups and sauces. (Retrieved from . on July 4, 2012

The Moringa tree grows mainly in semi-arid tropical and subtropical areas. While it grows best in dry sandy soil, it tolerates poor soil, including coastal areas. It is a fast-growing, drought-resistant tree that apparently is native only to the southern foothills of the Himalayas. Today it is widely cultivated in Africa, Central and South America, Sri Lanka, India, Mexico, Malaysia and the Philippines. Considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food, or has some other beneficial property. In the tropics it is used as foliage for livestock. (Retrieved from on July 4, 2012)

The leaves are the most nutritious part of the plant, being a significant source of vitamin B6, vitamin C, provitamin A as beta-carotene, magnesium and protein, among other nutrients reported by the USDA, shown in the table, right column.When compared with common foods particularly high in certain nutrients, fresh moringa leaves are considerable sources of these same nutrients.Some of the calcium in moringa leaves is bound as crystals of calcium oxalate which may inhibit calcium availability to the body. It is not clear whether the calculation of the reported amount of calcium in moringa leaves includes such non-bioavailable calcium. The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder used in soups and sauces. It is important to remember that like most plants heating moringa above 140 degrees Fahrenheit will destroy some of the nutritional value.Moringa has numerous applications in cooking throughout its regional distribution. It may be preserved by canning and exported. In Bangladesh, it is made into a variety of curry dishes by mixing with coconut, poppy seeds, and mustard or boiled until the drumsticks are semisoft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets and other recipes.The fruit meat of drum sticks, including young seeds, is...
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