African Journal of Food Science
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Article Number - BB993F264289


Vol.11(6), pp. 171-177 , June 2017
DOI: 10.5897/AJFS2016.1545
ISSN: 1996-0794



Full Length Research Paper

Nutritional value of a dietary supplement of Moringa oleifera and Pleurotus ostreatus



F. Corka Kane
  • F. Corka Kane
  • Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
  • Google Scholar
L. Souk Tounkara
  • L. Souk Tounkara
  • Laboratore de Biotechnologie, Institut de Technologie Alimentaire, Dakar, Sénégal.
  • Google Scholar
D. Kimassoum
  • D. Kimassoum
  • Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
  • Google Scholar
M. Guewo-Fokeng
  • M. Guewo-Fokeng
  • Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
  • Google Scholar
A. Tahir Diop
  • A. Tahir Diop
  • Laboratoire de Biotechnologies des champignons, Département de Biologie et Physiologie Végétale, Faculté des Sciences et Techniques, Université Cheikh Anta Diop de Dakar, Sénégal.
  • Google Scholar
Wilfred F. Mbacham*
  • Wilfred F. Mbacham*
  • Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
  • Google Scholar







 Received: 29 November 2016  Accepted: 10 April 2017  Published: 30 June 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Moringa oleifera and Pleurotus ostreatus are widely used as food or food supplements. They are demonstrated to have many beneficial effects on nutritional status and human health. The aim of the present study was to evaluate the nutritional value of M. oleifera and P. ostreatus mixture in specific proportions. The mushroom species was cultivated at the Mushroom Biotechnology Laboratory and M. oleifera at the botanical garden of the University Cheikh Anta Diop de Dakar, Senegal. The compost of P. ostreatus culture was corn and straw peanut. Mixtures of different proportion powders of M. oleifera and P.ostreatus were used for investigations. Results showed that the product contain 35.08% crude proteins, 14.28% carbohydrates, 22.71% fat, 20.96% fibers and 6.98% of total ash. The energy was 401.79 kcal for 100 g of dry matter. Among minerals, potassium (1566.83 mg/100 g) are the most abundant mineral element followed by phosphorus (318.55 mg/100 g), calcium (284.33 mg/100 g) and magnesium (253.14 mg/100 g); the less abundant was copper with 0.53 mg/100 g. This study shows that the used proportion of M. oleifera leaves and P. ostreatus powders mixture could be a good source of minerals, proteins and carbohydrates.

Key words: Moringa oleifera, Pleurotus ostreatus, dietary supplement.

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APA Kane, F. C., Tounkara, L. S., Kimassoum, D., Guewo-Fokeng, M., Diop, A. T., & Mbacham, W. F. (2017). Nutritional value of a dietary supplement of Moringa oleifera and Pleurotus ostreatus. African Journal of Food Science, 11(6), 171-177.
Chicago F. Corka Kane,, L. Souk Tounkara,  D. Kimassoum,, M. Guewo-Fokeng, A. Tahir Diop and Wilfred F. Mbacham,. "Nutritional value of a dietary supplement of Moringa oleifera and Pleurotus ostreatus." African Journal of Food Science 11, no. 6 (2017): 171-177.
MLA F. Corka Kane, et al. "Nutritional value of a dietary supplement of Moringa oleifera and Pleurotus ostreatus." African Journal of Food Science 11.6 (2017): 171-177.
   
DOI 10.5897/AJFS2016.1545
URL http://academicjournals.org/journal/AJFS/article-abstract/BB993F264289

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