Evaluation of nutritional and therapeutic effects of defatted Moringa oleifera seeds in protein energy malnourished rats

Abstract

Protein-energy malnutrition (PEM) is a significant global health problem, particularly in a developing country. This study investigates the nutritional potential of defatted Moringa oleifera seeds in ameliorating PEM in albino rats. Moringa oleifera seeds were defatted to enhance protein concentration. The seeds' proximate composition, mineral elements, amino acid profile, and in-vitro protein digestibility were analyzed. Additionally, the effects of Moringa oleifera seed based-diet on liver function indices of Protein energy malnourished rats were assessed. Results indicated that defatting significantly increased crude protein content and reduced crude fat level. Mineral analysis revealed high sodium and calcium concentrations, essential for electrolyte balance and bone health. Amino acid profiling showed a significant (p < 0.05) increase in essential amino acids, particularly arginine, leucine, and valine, which are crucial for tissue repair and muscle growth. In-vitro protein digestibility improved significantly after defatting, with the highest digestibility observed in seeds defatted with the solvent mixture. Protein energy malnourished rats exhibited significantly (p< 0.05) elevated serum level of alanine amino transferase, aspartate aminotransferase and alkaline phosphatase, conjugated and total bilirubin and significantly (p <0.05) reduced plasma protein levels (total protein, globulin and albumin), indicative of liver dysfunction. Treatment with the Moringa oleifera kernel-based diet resulted in significant reduction on these liver enzymes and significant increase in the serum protein compare to the malnourished control group. The diet normalized enzyme activities and increased plasma protein levels, suggesting liver recovery. The study concludes that defatted Moringa oleifera seeds is a viable, cost-effective alternative protein source for managing PEM, exhibiting promising nutritional and functional properties.