A variety of needs resulting from the unique characteristics of Moringa oleifera highlights the necessity for its adoption into agricultural and nutritional practices. Moringa oleifera, also known as the “Tree of Life” or the “Miracle Plant,” is well known for having an exceptionally high nutritional content. Moringa is a rich source of vitamins, minerals, proteins, and antioxidants that help to balance and complete a diet by addressing nutritional shortages. Moringa is known for its capacity to flourish in a variety of agro-climatic settings, including semi-arid and desert areas. Because of its robustness, it can be cultivated in regions where other crops would not be as successful because of environmental issues. Moringa has bioactive substances that may have health-promoting qualities and provide basic nutrients. Its benefits in traditional medicine and health-conscious diets include anti-inflammatory, antioxidant, and antibacterial properties. The leaves, pods, and seeds of the Moringa plant are adaptable components that can be used in various culinary recipes. Moringa gives a nutritional boost and distinct flavour to various recipes, from salads and smoothies to soups and stews. Moringa oleifera is remarkably capable of phytoremediation, which is the act of absorbing and accumulating heavy metals from the soil. This trait protects the quality of crops grown in soils high in Moringa while promoting environmental protection. Acknowledging and utilising Moringa’s potential is consistent with the overarching objectives of advancing environmental sustainability, health, and food security.
Author(s) Details:
Abiodun Olukemi Famakinwa,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.
Oluwafemi Omoniyi Oguntibeju,
Phytomedicine and Phytochemistry Group, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville 7535, South Africa.
Victoria Jideani,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.
Jessy Van Wyk,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.
Anthony Olusegun Obilana,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.