MORINGA
MANUAL
2008
By Emily Doerr and Nicole Williams, PCVs Mali, 2007-2009
CONTENTS
Page 2.
History of Moringa
Description
Nutritional Information
Page 3.
Nutritional Information Contd.
Page 4.
The Three Food Groups of Mali
Page 5.
Uses of Moringa
Page 6.
Natural Medicine
Other Uses
Page 7.
Water Purifying
Page 8.
Cultivation of Moringa
Growing from Cutting
Page 9.
Caring for Moringa
Page 10. Vitamin and Mineral Guide
Page 13. Physical Signs of Nutritional Deficiency
Page 14. How to Make Moringa Soap
Page 15. How to Do a Moringa Animation
Appendix
Page 17. Nutritional Breakdown of Moringa
Page 18. Suggested Daily Intake Children Ages 1-3
Page 19. Suggested Daily Intake Lactating Women
Page 20. Poster Examples for Formations
Page 21. Miscelaneous Pictures
Page 24. Cultivation of Moringa
Page 29. Water Purification
History of Moringa
Highly valued by the ancient Roman, Greek and Egyptian civilizations, the Moringa tree
is now being “rediscovered” in many areas of the globe. A native plant of the Western
Himalayas and India, Moringa is now widely grown throughout the tropics. There are 14
varieties of Moringa that come from several different regions. The variety we grow in
Mali is the Moringa Oleifera and is also known as the Ben-oil tree, Cabbage tree,
Horseradish tree, Drumstick tree, Mother’s Best Friend and Miracle tree. The Moringa
plant is native to Northern India, where it was first described around 2000 B.C. as a
medicinal herb. The oral tradition of Ayurvedic medicine in India declared that Moringa
prevents 300 diseases. Ancient Egyptians treasured Moringa oil as protection for their
skin from the ravages of desert weather. Later, the Greeks found many healthful uses for
Moringa and introduced it to the Romans. Over the centuries, the Moringa plant has been
carried to all the tropical parts of the world, where it readily takes root. It is commonly
used for food, for medicinal purposes, as a wind-break in fields, and many other
purposes. The Moringa plant spread eastward form India to the lower parts of China,
Southeast Asia and the Philippines. From India it also spread westward to Egypt, the
Horn of Africa, around the Mediterranean, and finally to the West Indies in America. On
the island of Jamaica in 1817, a petition concerning Moringa oil was presented to the
Jamaican House of Assembly. It described the oil as being useful for salads and culinary
purposes, and being equal to the best Florence oil as an illuminator--giving clear light
without smoke. The leaves and pods were likewise used in local recipes. In America,
Moringa can be found in markets which cater to immigrants from India, Sri Lanka, China
and the Philippines. Usually this is in the form of frozen or canned foodstuffs.
Description
Moringa Oleifera is a deciduous tree that grows up to 12 meters tall with an umbrellashaped crown. Moringa is extraordinarily vigorous and grows very well in dry climates
(or in climates with long periods of dryness and short periods of rain) and in areas with
poor soil quality. The trees can be propagated from seedlings, seeds, or cuttings. It
grows extremely fast and regularly reaches up to four meters in its first year. A mature
tree flowers once a year and in some places twice a year.
Leaves: Leaves alternate, bi or tri-pinnate, 20-70 cm long. Leaflets are usually oval,
rounded at the tip and 1-2 cm long. They are dark green in color and almost whitish on
the lower surface.
Flowers: Cream colored and yellow in long sprays, each flower holds five petals, one
erect and four bent back. The flower is sweet smelling and attractive to insects,
especially bees.
Seed Pods: Long capsules that are 45 cm long and triangular in shape. When dry they
split open to reveal dark brown, 3-winged seeds.
Wood: The wood is very soft and not very useful for carpentry or charcoal making but
can be used as firewood or for making blue dye.
Nutritional Information
An individual needs sufficient amounts of certain vitamins, minerals, protein and other
nutrients to maintain a healthy body and physical well-being. The Moringa tree is an
excellent source for many of these nutrients and can be a valuable source for many
people of the African sub-region. Just 100 grams of fresh leaves will provide a child ages
1-3 with all his daily requirements for calcium, about 75% of his iron and about half of
his protein needs, as well as important supplies of potassium, B vitamins, copper and all
the essential amino acids. For a pregnant or breast-feeding woman, 10 grams of fresh
leaves can supply over a third of her daily calcium requirements as well as provide
necessary quantities of iron, protein, copper, sulfur and B vitamins.
Nutrient
Vitamin A
Vitamin C
Calcium
Potassium
Protein
Moringa Leaves
6780 mcg
220 mg
440 mg
259 mg
6.7 gm
Other Foods
Carrots: 1890 mcg
Oranges: 30 mg
Cow's milk: 120 mg
Bananas: 88 mg
Cow's milk: 3.2 gm
Protein: Proteins are the “building blocks of life” and instrumental in the creation and
maintenance of body muscle. There are 21 amino acids utilized by the body and although
the body is able to manufacture most that it needs, there are several amino acids that must
be acquired from a person’s diet. These “essential” amino acids are listed in the chart
above (argentine, histidine, lysine, tryptophan, phenylanaline, methionine, thereonine,
leucine, isoleucine, valine). Usually, only animal products such as meat, eggs, and dairy
contain all of the essential amino acids. Amazingly, Moringa leaves also contain them all.
Carbohydrates: Compounds heat and energy for the body and the primary fuel of the
brain. Deficiency can cause the body to divert proteins and body fat to produce needed
energy.
Fat: Fat is the most concentrated form of energy for the body and while excessive
amounts can be damaging, some body fat is essential for insulation under the skin and
protection of vital organs. It is also an important supply of energy for the body during
times of famine.
Fiber: Fiber aids in digestion and is an important part of a healthy intestinal tract.
Calcium (Ca): Very important during the childhood years, calcium builds strong bones
and teeth and assists in blood clotting. Deficiencies are common in pregnant and
breastfeeding women and can cause rickets, bone pain and muscle weakness. Calcium
builds strong bones and teeth, and helps prevent osteoporosis. Milk provides a lot of
calcium, but Moringa leaves provide even more. 4 times the Calcium of Milk.
Magnesium (Mg): Magnesium helps the body to maintain and repair cells while
providing energy. Deficiencies can result in weakness, tiredness, vertigo, convulsions,
nervousness, cramps and heart palpitations.
Vitamin A: Vitamin A acts as a shield against diseases of the eyes, skin and heart,
diarrhea, and many other ailments. Carrots are very high in vitamin A, but Moringa
leaves are even higher. 4 times the vitamin A of carrots.
Vitamin C: Vitamin C strengthens our immune system and fights infectious diseases
including colds and flu. Citrus fruits such as oranges and lemons are full of vitamin C.
Moringa leaves have even more. 7 times the Vitamin C of oranges.
Potassium: Potassium is essential for the brain and nerves. Bananas are the excellent
source of potassium. Moringa leaves are even better. 3 times the Potassium of Bananas.
NORTH CENTR
(Gao, Mopti, Timbuctou)
KAYES
(Kayesville, Mahina,
Diamou, Yelimane,
SIKA
AL
Baflabe, Manantali)
(Segou, Bamako,
Koulikoro)
O
(Bougoun
Kadiola, S
All Seasons
rice, meat, fish,
butter, dates, millet
millet, peanuts,
beans, fish, meat
millet, fish, beans,
peanuts, meat
Rainy
Season
Dry Season
green leaves, earth
peas
green leaves
green leaves
beets, salad, onion,
carrots, tomatoes,
watermelon
mangos, hibiscus,
gumbo, tomatoes,
watermelon
green onions, squash
NOTE: In the regional capitals most foods are available year around - whereas, in small
villages food is often limited regardless of the season and the region.
In the Appendix is a breakdown of the nutritional content of the leaves, pods and flowers
of the Moringa tree, all of which are edible. Values are given for 100 gram servings.
The percentage of the recommended daily intake (according to the WHO) for children
ages 1-3 and lactating women is also shown. Following the chart is a brief description of
the role each nutrient plays in the healthy development of a child and body of lactating
women. Although not mentioned, men may reap equal benefits from consumption of any
Moringa tree foods.
The Three Food Groups in Mali
Foods contain chemical substances known as nutrients. These can be divided into three
categories according to their function: energy nutrients, construction nutrients, and
protection nutrients. Commonly eaten foods can be broadly divided into three groups
according to these three functions. Most foods contain a mixture of the three categories
of nutrients, but usually one of the categories is present in larger amounts than the
other two, and the function of that nutrient becomes the function of that food. For
example, foods such as rice and wheat have all three categories of nutrients, but the
energy nutrients are the most abundant and therefore providing energy is the main
function of cereals. However, if a cereal is consumed in large amounts, it also supplies
enough nutrients to promote growth.
Remember that men and women living in different environments remain healthy on
many different food combinations. And, common foods in one country may not be
considered food in another country. In developing countries, there is a common,
monotonous pattern among adult diets. The main portion of the diet consists of cereals
because they are the cheapest foods available. Supplementary foods include beans, peas,
peanuts, green leafy vegetables that are often eaten with the cereal to provide additional
nutrients, variety, and a more palatable meal. Protective foods are incorporated in
corn, mille
yam, fonio
potatoes, s
potatoes, o
peanuts
green leav
bananas, g
eggs, corn
mangos, p
salad, tom
carrots, wa
sauces, and as snacks and deserts. Foods of animal origin are expensive and usually
consumed on special occasions. With improvement in economic status, the quantity of
fats and oils in the diet increases. In the context of Moringa, supplementing proteins
and vitamins are the most important things you can do. The taste is strong so it is best
to mix the Moringa leaves or powder into sauces, however, Moringa acts as an energy,
construction and protection food. When teaching about the nutritional value of
Moringa it is good to use the food groups as a tool. Some Malians have been exposed
to the food groups through other health campaigns; adding to what they already know is
a productive way of teaching.
Energy Foods:
Cereals (rice, wheat, corn, millet, ‘to’)
Fats and oils
Starchy vegetables (potatoes, sweet potatoes, cassava)
Sugar, molasses, honey
Construction Foods:
Foods of animal origin (milk, eggs, fish, meat)
Some foods of vegetable origin (pulses, peas, beans, nuts)
Protection Foods:
Vegetables (green leafy)
Yellow, orange and red colored fruits and vegetables (carrots, papayas, mangoes,
tomatoes, oranges, watermelon)
Sour fruits (oranges, limes, lemons, grapefruit)
Uses of Moringa
All of the parts of the tree can be used in a variety of ways. Moringa is full of nutrients
and vitamins and is good in your food as well as in the food of your animals. Moringa
helps to clean dirty water and is a useful source of medicines. It provides lots of leafy
material that is useful when using alley-cropping systems.
Human food
All Moringa food products have a very high nutritional value. You can eat the leaves,
especially young shoots, young pods, flowers, roots, and in some species even the bark.
Leaves are low in fats and carbohydrates and rich in minerals, iron and vitamin B. It is
particularly useful as a human food because the leaves appear towards the end of the dry
season when few other sources of green leafy vegetables are available.
Fresh leaves:
Of all the products of the tree the leaves are used the most. They become tougher as they
get older so it is best to pick the growing tips and young leaves. Remove the leaves from
the woody stem, as this will not soften during cooking. The leaves can be used in the
same way as spinach. An easy way of cooking them is to steam 2 cups of freshly picked
leaves for a few minutes in one cup of water, seasoned with an onion, butter and salt or
other seasonings according to taste.
Dried leaves:
A leaf powder can be produced by drying the leaves and crushing or pounding them. You
can sift the powder to remove leaf stems. This powder can then be added to sauces at the
same time as other condiments or vegetables are added.
Flowers:
The flowers can be cooked and mixed with other foods or fried in batter. They can also
be placed in hot water for five minutes to make a kind of tea. They are also a good source
of nectar for honey producing bees.
Pods:
The pods can be eaten from when they first appear to when they become too woody to
snap easily (up to 30cm long). They are cooked like other green beans and have a similar
flavor to asparagus. Beware as some bitter varieties are poisonous if too many are eaten.
Even the pods that have become too woody can be boiled until they are tender. They are
opened and the white flesh is scraped out and returned to the boiling water. This can be
used in soups and stews.
Seeds:
The seeds are often referred to as peas and can be used from the time they appear until
they turn yellow and their shells begin to harden. Experience will help decide when the
best time to harvest the pods for their peas. To cook, remove from the pod with their soft
winged shells intact and as much white flesh that can be scraped out from the pod. Put the
peas and flesh into a strainer and wash them to remove the sticky, bitter film that covers
them, or boil them for a few minutes then drain and boil again in fresh water. They can
then be used as any other green pea. When the seeds are mature, their coating hardens
and becomes bitter. This can be pressed for oil extraction. If a press is not available the
seeds can be browned or roasted, ground, added to boiling water and the oil floats to the
surface. The seeds contain 35% oil and this is used for cooking purposes. The oil does not
turn rancid and also burns without smoke.
Roots:
A sauce similar to horseradish sauce can be made from the roots when the seedling is
only 60cm tall. The root bark should be completely removed as it contains harmful
substances, then the root is ground up and vinegar and salt are added. However, it should
not be eaten in excess. It is best to store the sauce in a refrigerator.
Gum:
The gum that is found in the bark can be used to season food.
Animal fodder:
Cattle, sheep, pigs, goats and poultry browse the bark, leaves and young shoots of
Moringa. The best diet for pigs is 70% Moringa, 10% Leucaena and 20% other leaves. It
is possible for their diet to be 100% Moringa but it should be no more than 30%
Leucaena. The pork from pigs fed on this diet is lean. If trees are intended for animal
fodder it is useful to prune them to 4m high, but if they are not they should be pruned to
6m so harvesting for human consumption can be easily carried out. Livestock diets are
improved by the addition of Moringa products.
Natural Medicines
Around the world every part of the Moringa tree has been used effectively against
varying ailments. Some of the remedies are described here but there is no guarantee they
will work for every case!
Leaves:
Leaves rubbed against the temple can relieve headaches.
To stop bleeding from a shallow cut, apply a poultice of fresh leaves.
There is an anti-bacterial and anti-inflammatory effect when applied to wounds or insect
bites.
Extracts can be used against bacterial or fungal skin complaints.
Leaf tea treats gastric ulcers and diarrhea.
Eating Moringa food products is good for those suffering from malnutrition due to the
high protein and fiber content.
Flowers:
Flower juice improves the quality and flow of mothers’ milk when breast feeding.
Flower juice is useful for urinary problems as it encourages urination.
Pods:
If eaten raw, pods act as a de-wormer and treat liver and spleen problems and pains of the
joints.
Due to high protein and fiber content they can play a useful part in treating malnutrition
and diarrhea.
Seeds:
Used for their antibiotic and anti-inflammatory properties to treat arthritis, rheumatism,
gout, cramp, sexually transmitted diseases and boils. The seeds are roasted, pounded,
mixed with coconut oil and applied to the problem area. Seed oil can be used for the same
ailments.
Roasted seeds and oil can encourage urination.
They can also be used as a relaxant for epilepsy.
Roots, bark & gum:
The roots and the bark have all of the properties described above but are more
concentrated. Therefore much more care should be taken if using them as medicines.
Other Uses
Fertilizer:
The seed cake, which is produced by pressing the seeds to extract oil, cannot be eaten as
it contains harmful substances. However, it contains high levels of protein and makes a
good fertilizer for use in agriculture.
Live Fencing:
Planted as a living fence, Moringa provides wind protection and shade. It grows very
quickly and if cuttings are planted close together they will form a fence that livestock
cannot get through in just 3 months.
Alley cropping:
Moringa has a large tap root and few lateral roots so it will not compete for nutrients with
the crops. It will also add to the nutrients available as it produces many protein rich
leaves. They grow very quickly but do not provide too much shade due to the structure of
their leaves. They are also very good at reclaiming marginal land.
Natural pesticide:
By digging Moringa leaves into the soil before planting, damping off disease (Pythium
debaryanum) can be prevented among seedlings.
Cleaning agent: Crushed leaves are used to clean cooking utensils or even walls.
Fuel wood:
The wood is light and is a good fuel for cooking. However, it is not suitable for building.
The bark can be beaten into a fiber that can be used to make
rope or mats and the wood produces a blue dye. Chippings of wood can be used to make
a good quality paper. The tree also produces viscose resin that is used in the textile
industry.
Honey Clarifier:
Clarified seeds can be used to clarify honey without boiling. Seed powder can also be
used to clarify sugar cane juice.
Honey Producer:
Flowers are good source of nectar for honey producing bees.
Oil:
The seeds of the Moringa tree are 28% oil by weight. This oil is slightly sweet, turns
rancid slowly and is used for cooking, making soap, as a lubricant for machinery and
extraction of essential oils in perfume. It is slightly yellow and odorless.
Pulp:
The soft, spongy wood produces a wood pulp for making newsprint and writing paper.
Tanning Leather:
The bark and gum can be used in tanning hides.
Biogas:
Moringa leaves provide an excellent material for production of biogas.
Water Purifying
Seed powder can be used as a quick and simple method for cleaning dirty river water.
The powder joins with the solids in the water and sinks to the bottom. This treatment also
removes 90-99% of bacteria contained in water. Using Moringa to purify water replaces
chemicals such as aluminum sulphate, which are dangerous to people and the
environment, and are expensive. Twenty liters of water can be treated in the following
way:
1. Remove the wings and brown seed coat and discard any seed kernels that have dark
spots or any other signs of damage.
2. Pound the kernels to a fine powder.
3. Add 2 grams (2 small spoons) of powder to one cup of clean water, pour into a bottle
and shake for 5 minutes.
4. Filter the solution through a clean cloth into the bucket of dirty water that is to be
treated.
5. Stir the water quickly for 2 minutes and slowly for 10 to 15 minutes (do not use metal
implements).
6. Leave the bucket undisturbed for one hour or until the water becomes clear and the
impurities have sunk to the bottom.
7. Filter the water through a clean cloth.
8. Boil the water before drinking.
Water from varying sources will need different amounts of powder because of the
impurities present will not be the same. Experiments with a jar will help in working out
the correct amount needed. Both the seeds and the seed powder can be stored but the
solution made in stage 3 should not be stored. It should be freshly made every time water
is to be purified. Honey and sugar cane juice can also be cleared of impurities using the
powder. Moringa stenopetala seeds have better water purifying properties than Moringa
oleifera.
Cultivation of Moringa
The Moringa tree tolerates a wide range of soil and rainfall conditions, making it ideal
and easy to cultivate for its various uses. Minimum annual rainfall requirements are
estimated at 250 mm with a maximum of over 3,000 mm. The presence of a long taproot
makes it resistant to periods of drought. Its temperature range is 25-35 degrees C, but the
tree will tolerate up to 48° C in the shade and can survive a light frost. Although a freeze
can kill a tree to the ground, it will afterwards send out new shoots. Moringa will flower
once a year and in some places twice beginning about eight months after planting. During
its first year, it can grow up to four meters, and if left alone, will reach 12 meters in
height with a trunk 30 cm in diameter. To maintain a bushier appearance, the tree can be
cut back annually to one meter or less from the ground and will quickly recover to
produce pods and flowers within reach. Within 3 years of planting one tree will produce
300 to 400 pods every year and a mature tree can produce up to 1000 pods. Frequent
pruning of the growth tips will maintain and increase leaf growth and the height can be
controlled to make harvesting easier.
Growing from Seed:
Seeds have no dormancy periods and can be transplanted as soon as they are
mature but should only be kept for up to 3 months in natural conditions. Before
sowing, soak the seeds in water overnight.
Planted in sacks, trees can be transplanted after 4-6 months. The soil mixture for
the sacks should be light (1 part sand to 1 part compost). Plant 2 seeds in each
sack 2 inches deep. Keep moist but not too wet and germination should occur
within 2 weeks. Remove weaker seedlings, leaving one in each sack. (The
germination period for Moringa Is short so if you only plant one seed per sack and
it doesn’t grow you’ll know right away and can plant another, it is not necessary to
always plant 2 seeds per sack.) Seedlings can be planted when they are 60-90 cm
high but they are very fragile. Depending on the type of soil you have, you’ll want
to prepare the ground for planting. If you have a hard soil, you should dig a hole
no shallower than 30 cm deep and 30 cm in diameter. Fill the hole with 1 part
sand and 1 part compost (this is the ideal situation, however, Moringa are very
strong trees and could easily grow in unfertilized soil, as long as the ground is
soft) and then place the tree in the hole so the height of the ground is the same as
the top of the soil in the bag. You do not necessarily need to remove the entire bag
from the tree. Because the sand breaks apart so easily it might be easier to just cut
off the plastic on the bottom and plant the rest of the plastic with the tree. The
roots will grow straight down which has not shown to affect the general growth of
the tree. If the ground is relatively soft already there should be no need to till the
ground too much before planting. It always helps to add a good amount of
compost to the area to ensure fast growth. It is most effective to plant seedlings in
the late afternoon to avoid exposure to the sun immediately after planting. Do not
water heavily after planting.
Growing From Cuttings
Planting from cuttings will result in the fastest growth, but whether or not the resulting
trees are superior to those planted from seed is undetermined. Some sources claim that
trees from cuttings will produce superior, however others have observed that trees from
cuttings produce inferior fruit and have a shallower root development which makes the
tree more susceptible to drought.
For cuttings use hard wood as opposed to green. Cuttings can be 45 cm to 1.5 cm long
and 4-16 cm wide. They can be planted directly or in sacks in a nursery, although when
placed in a nursery, the root system is slower to develop. Cuttings should be left to dry in
a shady, dry place for three days before planting. When planting directly, place cuttings
in light, sandy soil. Plant one-third of the length in the ground and add nitrogen to poor
or degraded soils to encourage root development. Do not over water, if the soil is too
heavy or wet, the roots may rot. Cuttings placed in nursery can be out planted after 2 or 3
months.
Caring For Moringa
Watering:
Moringa trees do not need much watering. In very arid conditions, water regularly for the first 5
months and not at all after that unless the tree is visibly suffering.
Trimming:
If left alone, the Moringa tree has a tendency to grow straight and tall, putting out leaves and pods
only at its crown. To encourage the production of many branches and pods within easy reach of
the ground, cut off the central growing tip when the tree is 1.5 or 2 m high. Regularly cut off the
tips of the branches to encourage the tree to become bushier (these growing tips can be eaten).
Another method is to cut each branch back 30 cm when it reaches 60 cm in length, producing a
multi-branched Moringa shrub.
If the tree is being grown for pod production, removing the flowers in the first year will increase
the pod yield the second year. Older trees, which are unproductive or too high for easy
harvesting, can be cut off to ground level. In India, unproductive trees are cut down to stump
from which one or two shoots are allowed to grow and used as cuttings for the plantation of new
trees.
In Mali, we teach people to prune them so they will get bushy and stay short. After the tree is
about two meters tall you can start pruning it. Cut the top off at about 1 or 1.5 meters and then
trim the branches 10 centimeters from the end. Use the cuttings to put in sauce or dry them and
make Moringa powder for later use. Eventually new branches will grow from where you cut them
and you’ll be able to prune them again in 4-6 weeks.
Spacing:
Spacing in planting will depend on the type of soil and end-use of trees. Recommended spacing is
anywhere from three to five meters while for intensive production of green matter, Moringa can
be densely seeded (100 seeds per sq meter) and the edible shoots cut like grass every two to three
weeks.
Trees are often spaced one meter apart in a line to create live fencing posts. Trees can be planted
in gardens and the light shade given by the Moringa trees will help those vegetables which are
less tolerant to direct sunlight. Trees are often used to support climbing crops such as yams and
pole beans, however, Moringa is said to be highly competitive with eggplant and sweet corn
(reducing yields up to 50%).
At Tubani So, we have planted a Moringa food bank with spacing no less than 10 cm. Along a 10
meter area we planted around 100 seeds. This spacing is ideal for food banks and easier to
maintain because the trees are in closer proximity. As they get bushier it may be useful to thin
the area and keep the trees with the higher yields of leaves.
Fertilizing:
Moringa trees will generally grow well without fertilizer. In some parts of India however, ring
trenches are dug about 10 cm from trees during the rainy season and filled with green leaves,
manure and ash, then covered. This practice is said to promote higher yields of pods. Research
done in India has shown that applications of 7.5 kg farmyard manure and 0.37 kg ammonium
sulfate per tree can increase pod yields threefold. In Mali, compost materials are easy to find and
easy to teach to Malians (chances are they already know how to make it), which means that you
should use fertilizer because it will definitely increase your yields, help your trees grow faster and
develop healthier trees that will last better through the drier months.
Harvesting:
Leaves- For making leaf sauces, use seedlings, growing tips or very young leaves. Older leaves
must be stripped from the tough and wiry stems. These are more suited for making dried leaf
powder, since the stems can be removed during the sifting process.
Pods- Moringa trees will flower and produce pods whenever water is available and will have a
continuous yield if rainfall is constant throughout the year. In arid conditions, flowering an be
induced through irrigation. In some cases, it may be necessary to prop up a branch, which holds
many pods to prevent it breaking off. When harvesting pods for human consumption, gather the
pods when they are still young and pliable for eating whole. Older pods develop a tough exterior,
but their pulp and immature seeds remain edible until shortly before the ripening process begins.
When producing seed for oil extraction, allow the pods to dry and turn brown on the tree.
Harvest them before the pods split open and fall to the ground. Seeds can be stored in wellventilated sacks in dry, shady places.
Pests and Diseases:
Moringa is resistant to most pests, however in very water-logged conditions, seedlings can be
planted in mounds so that excess water is drained off. Termites can be a problem in some areas
and various caterpillars will eat the leaves. Cattle, sheep, pigs and goats will eat Moringa
seedlings, pods and leaves so caution must be taken to protect seedlings from livestock by
installing fencing or by planting hedge around the plantation. For mature trees, the lower
branches can be cut so that goats will not be able to reach the leaves and pods.
Vitamin and Mineral Guide
Regulatory Nutrients (vitamins & minerals) – not an energy source; function primarily in
the regulation of body processes; indirectly involved in supplying energy and in growth
and maintenance.
Vitamins – ‘accessory growth factors’; essential organic compounds required in very
small amounts (micronutrients) that are involved in fundamental functions of the body
such as growth, development, maintenance of health and as a regulator of metabolism.
Minerals – elements in the body that are inorganic and not consumed by either thermal
or chemical oxidation; an essential mineral is one that is required for life, growth and
reproduction when other nutrients are sufficient.
Factors that Affect Vitamin and Mineral Requirements and Status
Age (infants have higher needs due to growth)
Gender (women need more iron and calcium)
Food Choices (vegetarian)
Climate (hotter climates require less Vitamin D due to sun exposure)
Level of Physical Activity (increased activity requires additional micronutrients)
Drugs (some drugs affect vitamin and mineral absorption)
Clinical Conditions (cancer & HIV/AIDS patients require additional micronutrients)
VITAMIN C (ASCORBIC ACID)
RDA – adults 45-75mg/day; smokers 100mg/day
FOOD SOURCES (Specific to Mali) – oranges, lemons, limes, green peppers, tomatoes,
potatoes, cabbage, strawberries, NIDO, avocadoes, grapefruit, mangos
FUNCTIONS IN THE BODY – anti-oxidant, collagen synthesis, wound healing, fatty
acid synthesis, neurotransmitter synthesis
SIGNS OF DEFICIENCY – scurvy (swollen inflamed gums, fatigue, weakness, loose
teeth, loss of hair, shortness of breath, muscle cramps, aching bones, joints, and
muscles, loss of appetite, anemia), poor wound healing, bone fractures
SIGNS OF TOXICITY – megadoses (kidney stones, diarrhea, increased iron absorption)
VITAMIN B1 (THIAMIN)
DRI – female 1.1mg/day; males 1.2mg/day
FOOD SOURCES (Specific to Mali) – yeast, grains, nuts, pork, NIDO, dark green leafy
vegetables, okra, millet, corn, eggs, beans, liver, fish
FUNCTIONS IN THE BODY – helps maintain tissue and energy production-storage,
essential for growth and pregnancy, important for membrane and nerve conduction
SIGNS OF DEFICIENCY – Beriberi (peripheral neuropathy, confusion, edema, cardiac
disturbances), Wenicke-Korsakoff Syndrome (observed in alcoholics) – ataxia, mental
confusion, dementia, double vision, irreversible damage
SIGNS OF TOXICITY – rare
VITAMIN A (b-Carotene is the plant source of Vitamin A and our bodies convert it to
an active form of Vitamin A)
RDA – females 800mg RE/day; males 1000mg RE/day; pregnant 800mg RE/day;
lactating 1200-1300mg RE/day; (conversion factor – 1 RE = 0.3 IU)
FOOD SOURCES (Specific to Mali) – Vitamin A (liver, NIDO); b-Carotene (mangoes,
melons, carrots, bananas, raw cabbage, raw lettuce, cooked peas)
FUNCTION IN THE BODY – anti-oxidant (helps prevent cellular destruction or injury),
vision, cellular differentiation (required for epithelial cells to maintain normal structure
and function), growth, fertility/reproduction, immunity, skin health
SIGNS OF DEFICIENCY – common in developing counties in children under 5 years of
age; night blindness, corneal ulcers, xerophthalmia, keratinization, ¯ appetite, risk of
infection, dry/rough/scaly skin, growth failure, malabsorption, death
SIGNS OF TOXICITY – megadoses 15,000mg RE/day (nausea, vomiting, headache,
diffuse redness over skin, brittle nails, gum inflammation, fatigue, hair loss, double
vision, eczema, bone fractures, liver damage, death)
VITAMIN E (TOCOPHEROL)
RDA – females 8mg a TE/day; males 10mg a TE/day; (conversion factor – 1mg aTE =
1.49 IU)
FOOD SOURCES (Specific to Mali) – seed/vegetable oils, margarine, soybeans, wheat
germ, nuts (peanuts), NIDO
FUNCTIONS IN THE BODY – anti-oxidant (helps protect cellular functions, retards
aging)
SIGNS OF DEFICIENCY – red blood cell fragility and hemolysis (hemolytic anemia)
VITAMIN B2 (RIBOFLAVIN)
DRI – females 1.1mg/day; males 1.3mg/day
FOOD SOURCES (Specific to Mali) – milk, NIDO, bread, liver, eggs, meat, legumes,
plantains, oranges, termites, mangos
FUNCTIONS IN THE BODY – essential for carbohydrate, protein and fatty acid
metabolism, growth/energy factor
SIGNS OF DEFICIENCY – cheilosis/angular stomatis (lip lesions and cracks at the
corners of mouth), glossitis (inflammation of the tongue), excema/dermatitis
SIGNS OF TOXICITY – rare
VITAMIN B3 (NIACIN)
DRI – females 14mg NE/day; males 16mg NE/day; (conversion factor – 1 NE = 1 mg
niacin or 60 mg dietary tryptophan)
FOOD SOURCES (Specific to Mali) – meat, grains, milk, NIDO, coffee, tea, eggs,
wheat flour, peanuts, poultry, beans, peas
FUNCTIONS IN THE BODY – energy metabolism, high doses of nicotinic acid
decrease serum lipid levels
SIGNS OF DEFICIENCY – Pellagra (red skin, abdominal pain/anorexia, delirium,
anxiety, depression, death), weakness
SIGNS OF TOXICITY – flushing, liver damage, increased uric acid levels,
dermatological problems, increased blood glucose levels
COPPER
ESADDI – adults 1.5-3mg/day
FOOD SOURCES (Specific to Mali) – liver, peanuts, legumes
FUNCTIONS IN THE BODY – iron metabolism, collagen synthesis, formation of
neurotransmitters, aids iron absorption, enzyme function
SIGNS OF DEFICIENCY – depigmentation, defective collagen and elastin, nervous
disorders, depressed immune system, skeletal demineralization, Menke’s Kinky Hair
Syndrome (genetic disease), anemia
SIGNS OF TOXICITY – megadoses (vomiting, nausea, liver damage, gastric
hemorrhage), Wilson’s Disease (genetic disorder)
MAGNESIUM
RDA – females 310-320mg/day; males 400-420mg/day
FOOD SOURCES (Specific to Mali) – green leafy vegetables, nuts, legumes, unmilled
grains
FUNCTIONS IN THE BODY – carbohydrate metabolism, fatty acid degradation,
protein synthesis, DNA synthesis, bone/tooth formation, muscle contraction, nerve
transmission
SIGNS OF DEFICIENCY – observed with alcoholism and severe malnutrition,
anorexia, weakness, low blood pressure, coma
SIGNS OF TOXICITY – megadoses (diarrhea, decreased blood pressure, depression of
respiration, coma, paralysis, heart failure)
IRON
RDA – females 15mg Fe/day; males 10mg Fe/day; pregnancy 30mg Fe/day
FOOD SOURCES (Specific to Mali) – liver, NIDO, red meat, green leafy vegetables,
dried fruits, eggs, poultry
FUNCTIONS IN THE BODY – transport oxygen and carbon dioxide, energy
metabolism, drug metabolism, red blood cell production, immune function
SIGNS OF DEFICIENCY – hypochromic microcytic anemia, impaired cognitive tasks,
impaired immune system, weak, pale, cracked lips, irritable
SIGNS OF TOXICITY – tissue damage
CALCIUM
RDA – children 1300mg/day; females 1300mg/day; males 1000mg/day; elderly
1200mg/day
FOOD SOURCES (Specific to Mali) – milk and dairy products, NIDO, green leafy
vegetables, peppers, potatoes, dried fish, beans, baobab fruit
FUNCTIONS IN THE BODY – bone/tooth formation, blood clotting, muscle/heart
contraction, nerve conduction, enzyme regulation, cell membrane permeability
SIGNS OF DEFICIENCY – rickets (poor bone formation in children), osteomalacia
(softening of bone in adults), osteoporosis (decrease in bone mass in adults), muscle
contractions, spasms and pain
SIGNS OF TOXICITY – vomiting, kidney stones, constipation, soft tissue calcification
Physical Signs of Nutritional Deficiency
Site
Sign
Possible
Deficiency
Skin
Dry & Scaling
Petechiae, Ecchymosis
Follicular Hyperkeratosis
Pellagrous dermatosis
“Flaky Paint” dermatosis
Hair
Dull, dry, thin, & pluckable
Vitamin A
Vitamin C, Vitamin K
Vitamin A, Vitamin C, Essential
Fatty Acid
Niacin, Tryptophan
Protein
Protein, Essential Fatty Acid
Eyes
Eyelid lining & whites pale
Bitot’s spots
Corners of eyes cracked w/ red or
inflamed eyelids
Cornea dull, milky, hazy, or opaque
Magenta tongue, taste buds atrophied
Glossitis
Bleeding gums
Cheilosis
Angular stomatitis
Anemia
Vitamin A
Riboflavin, Niacin
Vitamin A
Edema
Muscle wasting
Decreased sub-cutaneous fat
Disorientation
Protein
Protein-Calorie
Malnutrition
Thiamin, Niacin
Mouth
General
Appearance
Neurologic
Riboflavin
Niacin, Folate, Vitamin B12
Vitamin C
Riboflavin, Niacin, Iron, Pyridoxine
Riboflavin, Niacin, Iron,
Pyridoxine, Vitamin B12
How to Make Moringa Soap
Materials/Equipment:
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




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Mortar/pestle
Drinking cup
2 drinking cups Moringa seed powder (about 1-2 plastic bags full of seeds)
2 tbls. Soda
½-1 drinking cup water
basin
long stick/wooden spoon
gloves
Tami
Fragrance or coloring
Plastic bag to put made soap on to dry
Preparation:
1. Gather as many moringa seeds as possible- you will need a lot!
2. Pound and tami – leaving outer shell on moringa seed, this will
act as an exfoliate
3.
4.
5.
6.
7.
8.
9.
10.
Being careful not to breathe in soda fumes and wearing gloves, mix 2 cups moringa powder with
2 spoons of soda
When well mixed after about 5 minutes, you will see the soda start to dissolve as it reacts with
the oil in the moringa.
Add water ½ cup at a time- be sure to stir constantly
Add fragrance or coloring if desired
When finished, mixture should not be too thin or thick- ideally the consistency of peanut butter
Form balls while wearing gloves or mold in lightly oiled sardine can
Put formed soap on plastic bag and let it sit for two weeks
After two days it should become firm and dry, but two weeks is needed for the soda to cure so
that it can be safely used as body soap.
How to Do a Moringa Animation
By Nicole Williams
Moringa tree has extraordinary nutritional and health benefits which can be easily
assimilated into Malian culture. The promotion of the tree can also be included in many
sectors.
Choose the topic to focus on in correlation with your audience. For example, an
animation with women in villages should start with health and nutrition information as it
is most pertinent to them and would not need to go into statistical detail in contrast to an
animation with an organization whose members are all highly educated greater care needs
to be taken to provide statistical information. An animation with the men of the village
would probably concentrate on the agricultural side of the tree with emphasis on using it
as live fencing, intercropping, and as an animal feed. Beginning the animation with the
most important information for your audience will grab and hold their attention at the
start. The more animated you are the more likely you are to keep attention focused on the
animation.
The more hands-on examples the better the animation will be. All of the
materials involved in this animation are optional, but the more you have available the
more likely you will be to hold your audience’s attention. When talking about the seeds
and their taste pass around some seeds and ask the participants if they want to eat one.
Start a Moringa tree nursery three months before the formation and give the participants a
sapling or have a handful of seeds available for each participant. Partner with a health
volunteer and combine the Moringa animation with an animation on ameliorated porridge
using Moringa powder.
It is important to stress the fact that Moringa needs to be dried in the shade, and
should be repeated multiple times during the animation. Also, to ensure that your
audience understands the information presented, ask questions or ask the participants to
summarize what was just said frequently throughout the presentation.
An example animation for women in village that has been performed:
Explain what you are doing and the purpose of the animation: Today we are
going to talk about Moringa and its attributes, because it has many nutritional and health
benefits.
Bi, An bena kuma basiyirini kan. A nafa ka bon. A nafa ka ca. A be se ka keneya deme ni
den bonya. Vitamini caman b’a bolo. A ka di mogo bee, nka a ka di ko jugu denna ni
muso konoma ani muso be sin di den ma.
Health: The Moringa tree has many health benefits. Each part of the tree helps
many different ailments. (At this point use the moringa manual to list the parts of the tree
and the illnesses they assist).
Basiyiri be keneya deme. Yiri bulu ni yiri faara ni yiri kise ni yiri nyeji…yiri bee be se
ka keneya deme.
Nutrition: The Moringa tree has many vitamins that can help ameliorate
malnutrition, and is especially good for children, pregnant women, and nursing mothers.
During pregnancy and when nursing, women use a lot of their vitamin intake to support
their child. The consumption of Moringa powder introduces large quantities of vitamins
which are difficult to find in traditional meals. Consuming Moringa can help a child gain
weight and provides many of the essential vitamins for proper growth. In one day a child
should consume three teaspoons full of moringa powder and a pregnant woman or
nursing mother should consume six teaspoons full. This will provide more vitamin C
then seven oranges, more calcium than four glasses of milk, more vitamin A than carrots,
more protein than milk, and more potassium than bananas. (An brief explanation of each
vitamin is helpful and the food groups they correlate to in Mali…i.e. protein is found in
meat and makes people stronger and is in the construction food group).
Vitamini caman be basiyiri bolo. A ka di fo denw, muso konoma, ani muso min be sin di
den ma. Waatimin musu be konoma walima muso be sin di den ma den be muso ka
vitamini caman dune. Muso ka kan ka vitamini were soro dumuni kono. Basiyiri be
vitamini caman di muso ma ni a be bla na kono. Basiyiri be se ka den bonya. Tile kelen
kono den be basiyiri bulu mugu kotunye saaba dun ni muso konoma ani muso be sin di
den ma be basiyiri bulu mugu kotunye woro dun. Ni mogo be nin dun a bena vitamini C
ka ca ni lenburuba wolonfila soro ni calciumi ka ca ni nono veri naani soro, ni vitamini A
ka ca ni carroti soro, ni proteini ka ca ni nono soro, ani potassium ka ca ni banan soro.
To Eat: The leaves can be eaten fresh or dried and made into a powder. When
fresh they can be eaten like lettuce and have a slightly spicy flavor. The leaves can be
dried in the shade (the sun will kill the vitamins) and pounded into a powder. The
powder can then be added to sauces and porridge after they have been removed from the
fire. The seed pods can be eaten when they are green raw or warmed in a sauce. The
seeds can be eaten like peanuts, but they have a very astringent taste. The flowers can be
boiled to make tea. (Let the women taste the powder and seeds).
I be se ka bulu kene dun inafo salati ani a ka farin dooni. Walima I be se ka bulu ja
sumala ka mugu bwo ka bla na la. Nka ni bulu be ja tilela vitamini bena tinye. I ka kan
ka bulu ja sumala sabu tile be vitamini faga. Basiyiri mugu be se ka ke nala walima
serila, nka I ka kan ka na walima seri bwo tasumala folo ka bla duguma sabu tasuma be
se ka vitamini faga. Basiyiriden be dun waatimin a ye binkenema ye. A be dun kene
walima nala. Basiyiri kise be dun tiga tan, nka a man di dooni. Feri be wuli the tan.
To Filter Water: (Start this at the very beginning of the formation. Have one
of the women shake the bottle while you do introductions). A Moringa seed pounded
into a powder has the ability to filter one liter of water (if the water is very dirty two
seeds should be used). First mix the Moringa seed powder with the water for ten minutes
and then let it sit for one hour. The seed powder will bind to dirt and bacteria in the
water and will settle to the bottom of the bottle. When the water is clear it can be filtered
through a clean cloth and drunk.
Mogo be se ka ji sensen ni basiyiri kise mugu ye. Ji literi kelen kise kelen, nka ni ji
nogolendon kosabe Ji literi kelen kise fila. Folo I be basiyiri kise mugu ke jila ka
nyagami. I bena lamaga lamaga fo miniti tan oka a bena to fo eri kelen. Kise mugu bena
cencen ani banakise soro ka mine ka bla duguma. Eri kelen kofe waatimin ji jemendon a
be tenten finila ka min.
To Plant: To plant a Moringa tree starting with seeds. Soak the seeds
overnight. The bad seeds will float on the top of the water and the good seeds will sink to
the bottom. The soaking will start the process of germination and must be planted on the
following day. When soaked the seeds should sprout within three days and if not soaked
it can take seven or more. Moringa gets tall very quickly and the leaves can be harvested
multiple times in the first year. Do not water the tree too much because too much water
can kill the tree.
Ka Basiyiri kise dan I ka kan ka kise bla jila ka men su kelen. Ni kise a man ni a bena to
ji kan. Nin kise be fili. Ni kise a ka ni a bena bla duguma. N’I man kise bla ji la a bena
falen ka suma fo tile wolonfila. Ni a be bla ji la a bena falen tile saaba kono. Basiyiri
bena janya ka teli ni mogo be se ka bulu soro sanni san kelen be bwo. Kanna basiyiri
son kosabe. Ji be basiyiri faga.
To Harvest Seeds: When the Moringa tree is at shoulder height the leaves can
be harvested to eat raw or make into powder. Every month the leaves can be harvested
and made into powder.
Waatimin yiri ka janya n’I kamankun ye kelen ye, kuna tige. Kalo o kalo I bena bulu
tige.
Appendix
Nutritional Breakdown of
Moringa Pods, Leaves and Powder
Moisture (%)
Calories
Protein (g)
Carbohydrates (g)
Fat (g)
Fiber (g)
Minerals (g)
Calcium (mg)
Magnesium (mg)
Potassium (mg)
K (mg)
Cu (mg)
Fe (mg)
S (mg)
Oxalic Acid (mg)
Vitamin A (mg)
Vitamin B (mg)
Vitamin B1 (mg)
Vitamin B2 (mg)
Vitamin B3 (mg)
Vitamin C (mg)
Vitamin E (mg)
Arginine (g/16 g Nitrogen)
Histidine (g/16 g Nitrogen)
Lysine (g/16 g Nitrogen)
Tryptophan (g/16 g Nitrogen)
Phenylanaline (g/16 g Nitrogen)
Methionine (g/16 g Nitrogen)
Pods
86.9
26
2.5
3.7
0.1
4.8
2
30
24
110
259
3.1
5.3
137
10
0.1
423
0.05
0.07
0.2
120
Leaves
75
92
6.7
13.4
1.7
0.9
2.3
440
24
70
259
1.1
7
137
101
6.8
423
0.21
0.05
0.8
220
3.6
1.1
1.5
0.8
4.3
1.4
6
2.1
4.3
1.9
6.4
2
Leaf
Powder
7.5
205
27.1
38.2
2.3
19.2
2,003
368
204
1,324
0.6
28.2
870
0
16.3
2.6
20.5
8.2
17.3
113
0
0
0
0
0
0
Thereonine (g/16 g Nitrogen)
Leucine (g/16g Nitrogen)
Isoleucine (g/16 g Nitrogen)
Valine (g/16 g Nitrogen)
3.9
6.5
4.4
5.4
Suggested Daily Intake for
Children Ages 1-3
Suggested Daily Intake for
Lactating Women
0
0
0
0
Children Ages 1-3
Pods
(100g)
Moisture (%)
Calories
Protein (g)
Carbohydrates (g)
Fat (g)
Fiber (g)
Minerals (g)
Calcium (mg)
Magnesium (mg)
Potassium (mg)
K (mg)
Cu (mg)
Fe (mg)
S (mg)
Oxalic Acid (mg)
Vitamin A (mg)
Vitamin B (mg)
Vitamin B1 (mg)
Vitamin B2 (mg)
Vitamin B3 (mg)
Vitamin C (mg)
Vitamin E (mg)
Arginine (g/16 g Nitrogen)
Histidine (g/16 g Nitrogen)
Lysine (g/16 g Nitrogen)
Tryptophan (g/16 g Nitrogen)
Phenylanaline (g/16 g
Nitrogen)
Methionine (g/16 g Nitrogen)
Thereonine (g/16 g Nitrogen)
Leucine (g/16g Nitrogen)
Isoleucine (g/16 g Nitrogen)
Valine (g/16 g Nitrogen)
4.9
9.3
6.3
7.1
Leaves
(100g)
Leaf
Powder
7.50%
16.00%
13.80%
32.40%
388%
53.90%
110%
16.00%
8.70%
32.40%
138%
70%
40%
20.60%
2.00%
13.20%
5.70%
22.60%
0.06%
453%
86%
10.00%
8.80%
2.20%
600%
42.00%
6.30%
8.90%
1100%
6.90%
Lactating Women
Moisture (%)
Calories
Protein (g)
Carbohydrates (g)
Fat (g)
Fiber (g)
Minerals (g)
Calcium (mg)
Magnesium (mg)
Potassium (mg)
K (mg)
Cu (mg)
Fe (mg)
S (mg)
Oxalic Acid (mg)
Vitamin A (mg)
Vitamin B (mg)
Vitamin B1 (mg)
Vitamin B2 (mg)
Vitamin B3 (mg)
Vitamin C (mg)
Vitamin E (mg)
Arginine (g/16 g Nitrogen)
Histidine (g/16 g Nitrogen)
Lysine (g/16 g Nitrogen)
Tryptophan (g/16 g Nitrogen)
Phenylanaline (g/16 g
Nitrogen)
Methionine (g/16 g Nitrogen)
Thereonine (g/16 g Nitrogen)
Leucine (g/16g Nitrogen)
Isoleucine (g/16 g Nitrogen)
Valine (g/16 g Nitrogen)
Pods
Leaves
Leaf Powder
2.50%
9.20%
9.20%
8.60%
155%
35.30%
36.70%
5.80%
5.80%
8.60%
55%
46.70%
13.40%
1.40%
1.40%
3.50%
2.30%
0.01%
119%
22.80%
3.10%
3.90%
1.00%
126%
13.10%
2.80%
4.00%
231%
1.50%