In vitro Protein Digestibility and Iron Bioavailability According to Agro-Ecological Zone and Stage

The aim of this study is to see how the agro-ecological zone and maturity stage of Moringa oleifera leaves affect in vitro protein digestibility (IVPD) and iron bioavailability. Young and mature leaves were collected and powdered from three farms in each agro-ecological region of Cameroon. Bioactive compounds (total fibre, total polyphenols, phytates), IVPD, and iron bioavailability were all measured. Total iron contents (90.10 percent) are significantly affected by maturity level, while total polyphenol (48.28 percent) and total fibre (48.28 percent) are significantly affected by agro-ecological region. In the mean, young leaves have higher total iron and bioactive compound contents, and regardless of the agro-ecological zone or stage of maturity of leaves, the IVPD is near casein, and iron bioavailability is poor. Young leaves have higher IVPDs but lower iron bioavailability, while mature leaves have lower IVPDs but higher iron bioavailability. To use M. oleifera leaves to treat protein malnutrition and iron deficiency, researchers must understand the effects of maturity stage and agro-ecological zone on bioactive compound content and anti-nutritional properties.

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