Full Project – Evaluation of the culinary efficacy of Moringa Oleifera (Zogole) for diabetic patients

Full Project – Evaluation of the culinary efficacy of Moringa Oleifera (Zogole) for diabetic patients

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Moringa Oleifera commonly referred to as Zogale in Hausa, Ewe llein Yoruba and Okwu Oyibo in lgbo language is the most widely cultivated variety of the Genus Moringa. It is of the family Moringaceae. It is an exceptionally nutritious vegetable tree with a variety of potential uses.For centuries people in many countries have used Moringa leaves as a traditional food foe medicinal use for common ailment.The tree itself is rather slender with dropping branches that grows to approximately 10 meter in height. However, it can be chopped down annually to one meter or less and allowed to re-grow,so that pods and leaves remain within arms-reach. 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 is native to the southern foot hills of the Himalayas,Africa and the Middle East (Folkard 1996).

The immature green pods called “drumsticks”are probably the most valued and widely used part of the tree. Moringa leaves are one of the richest sources of essential nutrients often lacking in peoples diet.They even contain all the essential amino acid, which is uncommon for a plant source. However, it contains the alkaloid ‘spirochin’ a potential fatal nerve paralyzing agent, so much practices of eating the roots should be strongly discouraged (Ramachandran, 1980). The leaves are highly nutritious being a significant source of beta carotene, vitamin C, protein, iron, and potassium. The Moringa seeds yield 38-40% edible oil called Ben oil from the highly concentration of 63.52% behenic acid contain in the oil that can be used in cooking,cosmetics and lubrication. The refined oil is clear,odorless and resists rancidity at least as well as any other botanical oil. There it is called ‘sojneful’and is usually cooked with green peas and potato. Moringa tree leaf is organic and safe for human consumption. For now there is no side effect and clinical studies all around the world have began to suggest that many of these claims are valid. It is good for people of all ages,especially old people who are losing their alertness.There is no doubt that the pure Moringa tree – leaf is the source of incredible health benefits; more energy, less cholesterol,normal blood sugar,firm skin,smooth joint,increased breast milk supply and wart free skin and so on. It’s the ultimate natural,energy and endurance health supplement (Wickens 1998).


Diabetes mellitus is a disease that is common in most countries, especially Nigeria. Medication cannot be administered without diet development of diabetic menu which becomes very relevant and the only reliable option to tackling the fast growing rate of the pandemic. The research work is concerned with the use of moringa leaves as a means of diet for curbing diabetes.It is against this background that the researcher set out to evaluate the Culinary Efficacy ofMoringaOlifera (Zogale) for Diabetic Patients.


  1. To examine the efficacy of Moringa in the diet of diabetics.
  2. To determine the nutritional value of Moringa leaves.
  3. To analyze the chemical composition of Moringa leaf edibility.
  4. To ascertain the health benefit of Moringa leaf


There is need to educate people on how valuable Moringa dishes is to diabetic patients in rural and urban areas in Nigeria, because it is only when this is done that the patients can benefit from the culinary efficacy of Moringa dishes. Hence, a research such as this is important because of the way it will help shed light on accessing, preparing and promoting the acceptability of Moringa dishes to diabetic patients.

Also, it will serve as a reference for other researchers interested in the study of some culinary efficacy of Moringa dishes to diabetic patients in Nigeria. Similarly, the finding of a research as this can form a basis for directing health policy in the quest to develop healthy foods in Nigeria. Health institutes can also from the finding of this research be motivated to evaluate Moringa specie and other plants that have not yet been studied.


The research work is mainly on the use of Moringa fresh, dry, crushed and powder leaves to produce variety of dishes (Sample A: Moringa Equsi Soup served with Acha Moulds, Sample B: Moringa Cocktail, Sample C: Moringa Tea, Sample D: Moringa Salad and Sample E: Instant Moringa and Acha Drink) with its recipe and method. This practical work will help to determine the culinary efficacy of Moringa leaf to diabetic patients.


Moringa oleifera: is a fast-growing, drought-resistant tree of the family Moringaceae, native to the Indian subcontinent or Moringa is a plant native to India and other countries. It contains proteins, vitamins, and minerals, making it useful to fight malnutrition.

Malnutrition: refers to deficiencies, excesses or imbalances in a person’s intake of energy and/or nutrients.

Nutrient: is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists.

Acha: is a rich source of vitamins, minerals, fibre, carbohydrate, protein, amino acids containing methionine and cysteine.

Diabetes: is a chronic (long-lasting) health condition that affects how your body turns food into energy OR Diabetes is a chronic, metabolic disease characterized by elevated levels of blood glucose (or blood sugar), which leads over time to serious damage to the heart, blood vessels, eyes, kidneys and nerves.


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Full Project – Evaluation of the culinary efficacy of Moringa Oleifera (Zogole) for diabetic patients