Moringa - The Nutritive Supplement

‘Sahjan’ – (Moringa) a wonderful nutrition tree


Moringa (Moringa oleifera), commonly known as Sahjan, is an exceptionally nutritious vegetable tree with a variety of potential uses.
Interest is growing in the use of moringa in addressing malnutrition in developing areas of the world. Also Because of its high vitamin and mineral content, in Africa it has become popular as a locally produced nutritional supplement for individuals infected with the HIV/AIDS virus. It can be grown cheaply and easily, so several governments in Africa have promoted Moringa oleifera as locally produced food beneficial to HIV-positive individuals
It has been used successfully to combat malnutrition among infants and women of childbearing age. In Africa nursing mothers have been shown to produce far more milk when Moringa leaves have been added to their diet, while severely malnourished children have made significant weight gains when the leaves have been added to their diets. It is commonly added to porridge to increase its nutritional content.
One Doctor in Senegal (West Africa) explained: "We have always had problems with the classical approach to treating malnourished children. This was based on industrial products: whole milk powder, vegetable oil and sugar. All these things are expensive. When you tell a parent to go out and buy these things -- this can be truly costly for him. On the other hand, with Moringa the resource is locally available. The people themselves can produce it. We have done experiments in treating malnourished children with this plant and the results have been really spectacular.”
Acreage -
India is the largest producer of moringa with an annual production of 1.1 to 1.3 million tonnes of tender fruits from an area of 38,000 ha. Among the states, Andhra Pradesh leads in both area and production (15,665 ha) followed by Karnataka (10,280 ha) and Tamil Nadu (7,408 ha). In other states, it occupies an area of 4,613 ha. Tamil Nadu is the pioneering state insomuch as it has varied genotypes from diversified geographical areas, as well as introductions from Sir Lanka.[1]
Importance – The immature green pods, called “drumsticks” are probably the most valued and widely used part of the tree. They are commonly consumed in India, and are generally prepared in a similar fashion to green beans and have a slight asparagus taste. The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when cooked, and are said to taste like mushrooms. The roots are shredded and used as a condiment in the same way as horseradish, however it contains the alkaloid spirochin, a potentially fatal nerve paralyzing agent, so such practices should be strongly discouraged.
The seeds may be crushed and used as a flocculant to purify water. The Moringa seeds yield 38–40% edible oil (called Ben oil, from the high concentration of behenic acid contained 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. The seed cake remaining after oil extraction may be used as a fertilizer.
The bark, sap, roots, leaves, seeds, oil and flowers are used in traditional medicine in several countries. In Jamaica, the sap is used for a blue dye.
Considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food, or has some other beneficial property. In the tropics it is used as foliage for livestock.
The Miracle of Moringa Leaves
India's ancient tradition of ayurveda says the leaves of the Moringa tree prevent 300 diseases. Modern science confirms the basic idea. Scientific research has proven that these humble leaves are in fact a powerhouse of nutritional value.
The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, calcium, potassium and iron.
Gram for gram, Moringa leaves contain:

Unfortunately, even while science sings the praise of Moringa leaves, this vital information has not reached the people who need it most. Trees for Life is responding to this need, and you can help.
Growing Technique -
The Moringa tree grows mainly in semi-arid tropical and subtropical areas. While it grows best in dry sandy soil, it tolerates poor soil. It is a fast-growing, drought-resistant tree that apparently is native only to the southern foothills of the Himalayas. Today it is widely cultivated in Africa, Central and South America, Sri Lanka, India, Mexico, Malaysia and the Philippines.
The tree can be propagated through seeds or branch cuttings. In India, the plant is propagated by planting limb cuttings 1–2 m long, from June to August, preferably. The plant starts bearing pods 6–8 months after planting but regular bearing commenced after the second year. The tree bears for several years. It does not tolerate freezes or frost. It also fits well into high density mono cropping for commercial cultivation, when raised through seeds. The tree itself is rather slender with drooping branches that grows to approximately 10m in height; however, it normally is cut back annually to one meter or less, and allowed to re-grow, so that pods and leaves remain within arms reach. The drumstick is an ideal crop for dry regions. The drumstick can be grown using rainwater without expensive irrigation techniques. The yield is good even if the water supply is not. The tree can be even grown on land covered with 10-90cm of mud.
Recipe -
The pods are cooked as curry or used in Dals (pulses). In South India, it is used to prepare a variety of sambar and is also fried. In Tamil it is called Murungakai. In Gujarati is it called Saragvo. Drumstick dal, is also a very tasty version of the traditional 'toordal'. Add some of the pulp to the boiled dal, and hand beat it along with the dal before seasoning. This will give an unusual, novel flavour to this dal. In another variation you may add pieces of boiled drumstick including the water in which it was boiled, to the traditional toor dal while it is simmering. The pieces are delightful to chew on with the dal & rice.
It can be made into varieties of curry by mixing with coconut, poppy seeds and mustard. It can just be boiled, until the drumsticks are semi-soft and consumed directly without any extra processing or cooking. Scraped drumstick pulp can be made into drumstick bhurtha, more or less like the baingan bhurtha after the pulp has been got. It is a wonderfully unusual and tasty dish.
The leaves are cooked and used as spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups and sauces. Tender drumstick leaves, finely chopped, make an excellent garnish for any veggies, dals, sambars, salads, etc. One can use the same in place of or with coriander, as these leaves have high medicinal value.
The flowers are also cooked and relished as a delicacy in West Bengal and Bangladesh, especially during early spring. There it is called Sojne ful and is usually cooked with green peas and potato.
It is also preserved by canning and exported worldwide.
The tree's bark, roots, fruit, flowers, leaves, seeds and gum also have medicinal uses including as an antiseptic and in treating rheumatism, venomous bites and other conditions.
References
1. Rajangam J., et al. Status of Production and Utilisation of Moringa in Southern India. In "Development potential for Moringa products", October 29th - November 2nd, 2001, Dar es Salaam, Tanzania
2. Food and Agriculture Organization of the United Nations, The Vegetable Sector in Thailand, 1999
3. Food and Agriculture Organization of the United Nations, Country Pasture/Forage Resource Profiles: Philippines

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