Um dos grandes desafios para a Ciência é buscar processos metodológicos que reflitam direta ou indiretamente no ambiente, diminuindo o impacto ao meio e ao mesmo tempo, proporcionando o desenvolvimento desses processos. A água é, atualmente, um desses desafios, principalmente quanto à disponibilidade e ao padrão de qualidade microbiológico e físico-químico para consumo. Por causa desta problemática, é que o trabalho teve como objetivo utilizar sementes de moringa para redução da turbidez, por apresentar um biocoagulante que apresenta vantagens, quando se compara com os coagulantes químicos. A água foi coletada no rio Capibaribe, no município de Recife, Pernambuco, Brasil. Os parâmetros físico-químicos como pH, condutividade elétrica e turbidez foram determinados antes (pH=8,11; CE=8,35 mS/cm; turbidez=16,62 NTU) e após o tratamento. As concentrações do pó da Moringa oleífera foram 0, 50, 100, 200, 250 e 300 mg/200mL de água, relacionados com tempo de contato correspondente a 0,1, 2, 4 e 6 horas, sendo estes ajustados pelo planejamento experimental DCCR. Após os ensaios, o resultado obtido na remoção de até 100 % da turbidez foi com a concentração de 200 mg, com o tempo de sedimentação de 2 horas, comprovando a eficiência do biocoagulante presente na semente da Moringa oleífera para a clarificação da água. Antes e após os tratamentos foram determinadas turbidez, pH e condutividade elétrica. Os resultados foram analisados pela tabela ANOVA e o gráfico de Pearson que representavam respectivamente um nível de significância de 5 % e correlação entre as variáveis. Verificou-se que o tempo de sedimentação e o pH apresentou correlação de 0,63; e de turbidez com pH foi de 0,49. Os resultados observados nas fotomicrografias eletrônicas de varredura indicam melhoria da biossorvência de partículas dissolvidas. / One of the greatest challenges for science is searching for methodological processes which reflect directly or indirectly in the environment, decreasing the environmental impact and at the same time, providing the development of these processes. Water is currently one of those challenges, especially with regard to the availability and the pattern of physical-chemical and microbiological quality for consumption. Because of this problem, is that the work aims using moringa seeds to reduce turbidity, by presenting a biological coagulant that has advantages, when compared with the chemical coagulants. The water was collected in the Capibaribe River, in the municipality of Recife, Pernambuco, Brazil. The physical and chemical parameters such as pH, electrical conductivity and turbidity were determined before (pH=8 .11; CE=8.35 mS/cm; turbidez= 16.62 NTU) and after treatment. The Moringa powder oleifera were 0, 50, 100, 200, 250 and 300 mg/200mL of water, related to contact time corresponding to 0.1, 2, 4, and 6:0, which are adjusted for planning experimental CCRD. After the tests, the result obtained in the removal of up to 100 of the turbidity was with the concentration of 200 mg, with the time of sedimentation 2:0, proving the efficiency of biological coagulant present in Moringa seed oleifera for clarifying the water. Before and after the treatments were determined turbidity, pH and electrical conductivity. The results were analyzed by ANOVA table and the chart of Pearson representing respectively a significance level of 5 and correlation between variables. It was found that the time of sedimentation and pH showed correlation of 0.63; turbidity and pH was 0.49. The results observed in the electronic scanning photomicrographs indicate improvement in the particle biological sorvente dissolved.

Introdução - Algumas espécies vegetais comestíveis, mas ausentes na dieta do brasileiro, podem ser boas fontes de nutrientes e de compostos bioativos, e a falta ou a perda de conhecimento sobre elas desfavorece sua inclusão na dieta. Objetivo - Avaliar a composição nutricional e propriedades funcionais da farinha de folha de moringa (Moringa oleifera) e da polpa de murici (Byrsonima crassifolia). Metodologia Os frutos de murici foram coletados em três cidades diferentes do Pará. A farinha de folha de moringa foi coletada na cidade de Marília (SP), nos períodos de fevereiro (verão), maio (outono), julho (inverno) e outubro (primavera) de 2012. Foi realizada a caracterização físico-química, determinação de vitamina C e carotenoides das amostras. A partir do extrato da farinha da folha de moringa e do murici, foi analisado o teor de compostos redutores totais, o perfil de compostos fenólicos, a atividade antioxidante pela capacidade de captação do radical livre DPPH e pelo método de ORAC, atividade antiglicação e inibição de lipase pancreática. Resultados O murici é um fruto rico em vitamina C (39,1 mg 100 g carotenoides, principalmente, luteína (18,66 mg 100 g -1 -1 de amostra) e de amostra). O extrato de murici contêm flavonoides (epicatequina, catequina, rutina e quercetina), e possui elevada atividade antioxidante no método DPPH e ORAC, IC 46,1 mmol equivalente Trolox 100 g -1 50 de 1,2 mg de sólido solúvel mL de sólido solúvel, respectivamente. Além disso, foi observada atividade de inibição da lipase pancreática e atividade antiglicação do extrato de murici. De modo geral, a farinha da folha de moringa possui alto teor de proteína (24,5 g -1 e 100 g -1 de amostra), cálcio (1,9 g 100 g fibras totais (38,2 g 100 g luteína (304,1 mg 100 g -1 -1 -1 de amostra), potássio (1,8 g 100 g -1 de amostra), e de amostra). Possui elevado teor de carotenoides, destacando a de amostra) e -caroteno (90,4 mg 100 g -1 extrato da farinha de moringa foram identificados o ácido clorogênico e a rutina. O extrato da farinha de moringa apresenta baixa atividade de inibição da lipase pancreática (IC 849,1 µg de sólidos solúveis mL -1 de amostra). No ), mas foi capaz de inibir a formação de produtos finais da glicação no sistema BSA/metilglioxal. Conclusão - O murici e a moringa demostram ser espécies vegetais promissoras na melhoria da dieta do brasileiro, devido às características nutricionais apresentadas neste estudo / Introduction - Some vegetables species, not presented in the diet of the brazilian, can be a good source of nutrients and bioactive compounds, and the gap or loss of knowledge about them disfavors the inclusion in the diet. Objectives Evaluate the nutritional composition and the functional properties of drumstick leaves powder (Moringa oleifera) and the pulp of nance fruit (Byrsonima crassifolia). Methods The nance fruits were collected in three different cities of Pará (Brazil). The drumstick leaves powder was collected in the city of Marília (Brazil), in the periods of february (summer), may (autumn), july (winter) and october (spring) of 2012. It was performed physicochemical characterization of the samples, determination of vitamin C and carotenoids. From the extract of drumstick leaves powder and nance fruit, was analyzed the total reducing substance, the profile of phenolic compounds, antioxidant activity by the ability to scavenger peroxyl radical and by the ORAC method, antiglycation activity and inhibition of pancreatic lipase. Results The nance fruit is rich in vitamin C (39,1 mg 100 g (18,66 mg 100 g -1 -1 of sample) and carotenoids, mostly, lutein of sample). The extract of nance contains flavonoids (epicatechin, catechin, rutin and quercetin), and has high antioxidant activity by the DPPH and ORAC methods, IC 50 of 1,2 mg souble solid mL -1 and 46,1 mmol equivalent Trolox 100 g solid, respectively. Moreover, was observed inhibitory activity of pancreatic lipase and antiglycation activity of the extract of nance. Altogether, the drumstick leaves powder has -1 soluble high content of protein (24,5 g 100 g potassium (1,8 g 100 g 1 -1 of sample), calcium (1,9 g 100 g of sample), and total fiber (38,2 g 100 g 1 1 of sample), of sample). The drumstick leaves powder has high content of carotenoids, mostly, lutein (304,1 mg 100 g -1 of sample) and -carotene (90,4 mg 100 g -1 of sample). In the extracts of drumstick leaves powder were identified chlorogenic acid and rutin. The extract presents low activity of pancreatic lipase inhibition (IC 50 849.1 µg soluble solid mL -1 ), yet was capable of inhibiting the formation of glycation endproducts system BSA/ methylglyoxal. Conclusion The nance fruit and the drumstick leaves powder shows to be vegetable species promising in improving the diet of the Brazilian, due to the nutritional characteristics presented in this study

No description available.

Volcanic ash and Moringa oleifera (M. oleifera) were investigated as indigenous materials for drinking water treatment based on problems identified at Kampala and Masaka water treatment plants in Uganda. Coagulation experiments were done using swamp raw water at Masaka National Water &amp; Sewerage Corporation water treatment plant and pilot-scale filtration experiments carried out at Ggaba II (Kampala) water treatment plant. The results from the study indicated that there were both operational and design handicaps at the treatment plants in Kampala. There is need to modify the filtration and clarification units to enable production of water meeting both the national and international standards. At Masaka water treatment, there was increase in trihalomethanes concentration as a result of pre-chlorination. Following aeration and pre-chlorination processes, the average increase of total trihalomethanes concentration was over 4000% with over 99% being chloroform. Preliminary results from the jar test experiments indicated that use of alum with MOCSC as coagulant aid is promising as a first stage in the treatment train for waters with a humic materials and high content of iron, typical of swamp water sources. This would probably eliminate the formation of unwanted by-products by eliminating the pre-chlorination process. Assessment of the characteristics of the volcanic ash showed that it meets the requirements for a filtration material; and results obtained from the pilot study showed that it was a suitable alternative material for use in a dual media filtration system. There was an increase in the filter run length of about two and half fold in the dual media filtration column compared to the mono medium column. Both columns produced similar water quality levels. Therefore, conversion of the rapid sand filters at Ggaba and similar water treatment plants in the country to dual media (volcanic ash on top of sand) systems would probably significantly improve the performance of the filtration systems. / <p>Obs! ISBN: 978-91-7283-565-76</p><p>QC 20101110</p>

Access to fresh water is a human right, yet more than 780 million people, especially in rural areas, rely on unimproved sources and the need for finding ways of treating water is crucial. Although the use of natural coagulant protein in drinking water treatment has been discussed for a long time, the method is still not in practice, probably due to availability of material and limited knowledge. In this study, about hundred different crude extracts made from plant materials found in Southern India were screened for coagulation activity. Extracts of three Brassica species (Mustard, Cabbage and Cauliflower) were showing activity comparable to that of Moringa oleifera and were further investigated. Their protein content and profile were compared against each other and with coagulant protein from Moringa. Mustard (large) and Moringa seed proteins were also studied for their effect against clinically isolated bacterial strains. The protein profiles of Brassica extract showed predominant bands around 9kDa and 6.5kDa by SDS-PAGE. The peptide sequence analysis of Mustard large identified the 6.5kDa protein as Moringa coagulant protein (MO2.1) and the 9kDa protein band as seed storage protein napin3. Of thirteen clinical strains analysed, Moringa and Mustard large were proven effective in either aggregation activity or growth kinetic method or both in all thirteen and nine strains respectively. To my knowledge this is the first report on the presence of coagulant protein in Brassica seeds. Owing to the promising results Brassica species could possibly be used as a substitute to Moringa coagulating agent and chemicals in drinking water treatment. / <p>QC 20121214</p>

Made available in DSpace on 2017-06-01T18:20:44Z (GMT). No. of bitstreams: 1 niedja_maria_lima.pdf: 795946 bytes, checksum: b99ca26748bebcf7d658bc27cda960b0 (MD5) Previous issue date: 2015-05-22 / One of the greatest challenges for science is searching for methodological processes which reflect directly or indirectly in the environment, decreasing the environmental impact and at the same time, providing the development of these processes. Water is currently one of those challenges, especially with regard to the availability and the pattern of physical-chemical and microbiological quality for consumption. Because of this problem, is that the work aims using moringa seeds to reduce turbidity, by presenting a biological coagulant that has advantages, when compared with the chemical coagulants. The water was collected in the Capibaribe River, in the municipality of Recife, Pernambuco, Brazil. The physical and chemical parameters such as pH, electrical conductivity and turbidity were determined before (pH=8 .11; CE=8.35 mS/cm; turbidez= 16.62 NTU) and after treatment. The Moringa powder oleifera were 0, 50, 100, 200, 250 and 300 mg/200mL of water, related to contact time corresponding to 0.1, 2, 4, and 6:0, which are adjusted for planning experimental CCRD. After the tests, the result obtained in the removal of up to 100 of the turbidity was with the concentration of 200 mg, with the time of sedimentation 2:0, proving the efficiency of biological coagulant present in Moringa seed oleifera for clarifying the water. Before and after the treatments were determined turbidity, pH and electrical conductivity. The results were analyzed by ANOVA table and the chart of Pearson representing respectively a significance level of 5 and correlation between variables. It was found that the time of sedimentation and pH showed correlation of 0.63; turbidity and pH was 0.49. The results observed in the electronic scanning photomicrographs indicate improvement in the particle biological sorvente dissolved. / Um dos grandes desafios para a Ciência é buscar processos metodológicos que reflitam direta ou indiretamente no ambiente, diminuindo o impacto ao meio e ao mesmo tempo, proporcionando o desenvolvimento desses processos. A água é, atualmente, um desses desafios, principalmente quanto à disponibilidade e ao padrão de qualidade microbiológico e físico-químico para consumo. Por causa desta problemática, é que o trabalho teve como objetivo utilizar sementes de moringa para redução da turbidez, por apresentar um biocoagulante que apresenta vantagens, quando se compara com os coagulantes químicos. A água foi coletada no rio Capibaribe, no município de Recife, Pernambuco, Brasil. Os parâmetros físico-químicos como pH, condutividade elétrica e turbidez foram determinados antes (pH=8,11; CE=8,35 mS/cm; turbidez=16,62 NTU) e após o tratamento. As concentrações do pó da Moringa oleífera foram 0, 50, 100, 200, 250 e 300 mg/200mL de água, relacionados com tempo de contato correspondente a 0,1, 2, 4 e 6 horas, sendo estes ajustados pelo planejamento experimental DCCR. Após os ensaios, o resultado obtido na remoção de até 100 % da turbidez foi com a concentração de 200 mg, com o tempo de sedimentação de 2 horas, comprovando a eficiência do biocoagulante presente na semente da Moringa oleífera para a clarificação da água. Antes e após os tratamentos foram determinadas turbidez, pH e condutividade elétrica. Os resultados foram analisados pela tabela ANOVA e o gráfico de Pearson que representavam respectivamente um nível de significância de 5 % e correlação entre as variáveis. Verificou-se que o tempo de sedimentação e o pH apresentou correlação de 0,63; e de turbidez com pH foi de 0,49. Os resultados observados nas fotomicrografias eletrônicas de varredura indicam melhoria da biossorvência de partículas dissolvidas.

MSc (Food Science and Technology) / Department of Food Science and Technology / White maize-based porridge is a staple food for about 80% consumers in South Africa and sub-Saharan African countries contributing significantly to the diet of rural populations in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Isoptera spp.) are known to contain a substantially high amount of protein. The aim of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant-maize porridge. Inclusion of MO and termite powders in instant-maize porridge, at different treatments, was considered using a completely randomised design. Factor levels were: AOB-control (maize flour); BEA (maize, powders of cooked dried MO and termite); CIA (maize, powders of blanched dried MO and termite) and DJE (maize, powders of uncooked dried MO and termite). Data were analysed using SPSS version 23. The protein content of fortified instant-maize porridge (FMP) significantly (p < 0.05) increased from 10.02 to 21.20% compared to unfortified porridges. The mineral content of FMP was higher in terms of Zn, Fe, Ca and Mg. Moisture content of FMP increased from 5.00 to 6.00%. Sensory analysis showed that among fortified porridges, CIA was rated high for colour and texture, BEA higher in taste and DJE higher for aroma. AOB had higher acceptance than fortified porridges for taste. Powder from MO leaves and termite could be used in complementary foods and food supplements to increase protein and mineral contents.

MSCAGR (Agricultural Economics) / Department of Agricultural Economics and Agribusiness / ABSTRACT This study was carried out to determine how members of households perceive economic benefits of production and marketing of Moringa in the Thulamela Local Municipality. The study adopted the snowball sampling procedure to identify the population of members of households who produce and market Moringa. Simple random sampling procedure was adopted to select 146 participants from the identified population. The Cross tabulations and Probit regression model were used as the analytical tools for this study. The results of the study revealed amongst others, that majority of members of households who were producing Moringa had no access to Moringa markets, and most of them were aware of the economic benefits of Moringa. The statistical significant variables which influenced the perceptions of members of households regarding economic benefits of production and marketing of Moringa were level of education (p < 0.01), Moringa farming experience (p < 0.05), access to market (p < 0.05), as well as the access to information (p < 0.05) about the production and the demand of Moringa produce. The study concluded that majority of respondents perceived that the production and marketing of Moringa would help to achieve sustainable livelihood for people living in Thulamela Local Municipality, while others were of the view that Moringa has the potential to improve nutrition, boost food security and foster rural development. The study recommended that establishment of Moringa markets, formation of Moringa cooperatives and promotional campaigns to educate members of households about the economic benefits of Moringa should be enhanced. / NRF

A high rate of micronutrient deficiencies persists in Africa with the most vulnerable groups being women and children. The Moringa oleifera tree has been identified to help alleviate malnutrition at household level because of its rich content of vitamin A in its plant form - beta-carotene, iron and vitamin C. The objectives of this study was to identify households that consumed Moringa, to identify households that required diet diversification through the use of a Household Dietary Diversity Score (HDDS) and to determine the acceptability of various dishes prepared from Moringa leaves as a possible contribution to the alleviation of malnutrition in resource poor communities. The dietary diversity score of the traditional Bapedi community is 4.7 and the results of the acceptability test of dishes prepared with Moringa indicated that Moringa could be recommended as an additional food ingredient to add micronutrient to the diet of Bapedi communities. / Agriculture and Environmental Sciences / M.A. (Human Ecology)

Cowpea (Vigna unguiculata) and moringa (Moringa oleifera) are nutritious and medicinal vegetables, but could also harbor harmful microbial contaminants. The main aim of the project was to determine the effect of each processing techniques on the microbiology, proximate nutrients and shelf life of these vegetables to produce nutritious, tasty, safe and long lasting vegetable products. The processing techniques used were: washing, blanching, and drying. Leaf samples were collected at each stage of processing and were analysed for total viable count, coliform count, yeast and mould count and nutritional content. Microbial plate analysis showed the presence, particularly on cowpea leaves, of yeasts and bacteria such as Pseudomonas, Klebsiella, Staphylococci, Streptococci, and enterobacter including enteropathogens such as Salmonella spp., Shigella dysenteriae and E coli. The presence of E.coli on the leaves was also confirmed using polymerase chain reaction-amplified ribosomal DNA analysis. The most effective processing technique which reduced microbial load to below SABS standards while retaining nutritional quality was the washing of the leaves twice with tap water followed by steam tunnel blanching at 94oC for 12 minutes. Oven drying the leaves at 60oC gave satisfactory and extended shelf life results. Proximate analysis comparison of the two leaf types showed that on average moringa leaves contained more ash (2.37 vs 1.1 g), protein (6,9 vs 3,6 g), fat (0,41 vs 0.2 g) and energy (305,1 vs 70KJ) but less dietary fibre (0,9 vs 7,5 g) than cowpea leaves. No significant differences were noted in these values following washing and steam blanching. These results indicate that washing of these leaves is effective as to reducing microbial load and maintaining proximate values in the short term (up to 4 days) but that oven drying is effective for longer-term storage. / Life and Consumer Sciences / M. Sc. (Life Sciences)