quality control and compressibility study of Moringa oleifera powders and Adansonia digitata fruit pulp

Abstract

Moringa oleifera (LaM) is a multipurpose tropical tree. it is nowadays a new food and economic resource for Southern countries. The leaves of Moringa oleifera are very rich in protein vitamins and minerals.
They are increasingly used in projects fighting against malnutrition. However, the taste, presentation and quality of these products remain a major concern requiring innovative adaptations. The aim of this study was to study the compressibility of Moringa oleifera leaf powders by improving the taste with local and easily accessible raw materials such as Andansonia digitata pulp powder. The physicochemicals studies and pharmacotechnicals tests made it possible to control the quality of powders, tablets and oriented the choice of the manufacturing process. Five (5) types of formulations (F1 to F5) were prepared and the tablets were manufactured by compression after dry granulation. The tablets obtained from the formula F4 andF5 displayed better pharmacotechnicals properties according to the recommendations of the european pharmacopoeia 6.0. The combination of the two powders could offer an alternative for the manufacture of chewable tablets with an acceptable taste.