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Moringa Planting,

Processing and Utilization

Tomasa R. Camu

TNHS Science Teacher

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Planting Malunggay at

Home Prepare well drained sandy loam soil

in a pot ( damaged plastic pail or

empty plastic containers which canhold at least 10 Kg of soil

Plant 1 ft long malunggay stem

Put your plant pot in an area with

adequate sunlight Add organic fertilizer once in a while

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Processing and

utilization of Malunggay Pods and Flowers

The young pods, also known as

drum sticks are cooked and have ataste like asparagus. They are eaten

much like green beans. Ideal for

pakbet, nilaga. Macaroni corn soup,

cusido, chopsuey, pansit,sotanghonor miki

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Malunggay Leaves

Young leaves are commonly

taken as fresh and cooked as

gulay sa gata, cusido, lumpia,

fish and meat balls, egg omelet.

Vegemeat burger

Prepared into tea Converted into powder

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Malunggay Powder

for family use Gather young leaves of malunggay

Air dry for 24 hours

Sun dry for 2 hrs. in a bamboo bilao,preferably between 8- 10 am

Pound in mortar and pestle

Let the pounded leaves pass thru yourstrainer

Keep the powder in a tightly sealedcontainer away from heat and light

Home made powder is good for 6 months

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Malunggay Tea

Gather young leaves 3rd to 5th leavesfrom tip of a stem

Air dry for 24 hrs Roast in a low flame until crispy

Let cool

Put in tea bag and seal

Packed in plastic or tightly sealedjar

Can be stored for 6 months

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Effects of Malunggay

Nutritional

Prophylactic

Therapeutic

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Nutritional Value

Source of calcium, iron, phosphorus and vitaminsA, B and C. High in HDL (high density lipoproteins); a sourceof amino acids, omega oils, antioxidants.

Comparative content: Gram for gram, 7 times thevitamin C in oranges, 4 times the calcium and twicethe protein in milk, 4 times the vitamin A in carrots,3 times the potassium in bananas. 100 gms or 1 cup of cooked malunggay leavescontain 3.1 g protein, 0.6 g fiber, 96 mg calcium, 29mg phosphorus, 1.7 mg iron, 2,820 mg beta-

carotene, 0.07 mg thiamin, 0.14a mg riboflavin, 1.1mg niacin, and 53 mg of vitamin C. (Dr. LydiaMarero of the Food and Drug Research Institute -FNRI)

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How much is enough?

Consumer Dosage % of RDA

Infant 25 g leaf

powder

40%

protein;84%Ca

71% Fe;27%

Vit A;61% mg

Pregnant /

Lactating

women

100 g of

fresh

leaves

1/3 of daily

need of Ca; Fe;

Protein; Cu;S;

and B vitamins

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Malunggay Powder as food

additive /nutrient enhancer 1/10 tsp per 3 tbsp of milk (toddlers)

1 tsp per 3 tbsp of milk for children andlactating mothers( 1 to 3x a day)

1 tsp per Liter of fruit juice/soup/milo 1 tsp per small sachet of Mr. Gulaman

(partly dissolve in evaporated milk andadded when cooked)

1 tsp per 3 eggs in leche flan

1 tsp per 5 eggs in omelet 1 tsp per 500 g of pork adobo

I00g per 1 kg in making pan cake,embutido, siopao puto

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Malunggay for Prophylactic

and for Wellness Pure powder 1 tsp taken 3x a

day

Drinks and foods withmalunggay eaten duringbreakfast, snacks, lunch,merienda and dinner

Tea before taking a bath andbefore bedtime

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Visible Prophylactic Effects

Frequent urination with urine volume

2x the usual

Free flowing mucus or phlegm

without head ache or body pains

Loose but controlled bowelmovement

Gas emission

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General Wellness

Joint effects of nutrients prevent andcontrol the following: diabetes, migraine,asthma, arthritis, dysmenorrhea, anemia,

allergy, kidney stones ,gallstones, urinarytract infection and upper respiratory tractinfection, body pains, joint pains andgeneral weakness , strengthens theimmune system, rebuilds bones and

damaged tissues and organs, restores skincondition, manages sugar and bloodpressure level