IOSR Journal of Applied Chemistry (IOSR-JAC) e-ISSN: 2278-5736. Volume 4, Issue 6 (May. – Jun. 2013), PP 47-51 www.iosrjournals.org www.iosrjournals.org 47 | Page Proximate Analysis, Mineral Contents and Functional Properties of Moringa Oleifera Leaf Protein Concentrate. Sodamade, A., Bolaji, O. S. and Adeboye, O. O. Department of Chemistry Emmanuel Alayande College of Education P.M.B 1010, Oyo Abstract: Freshly harvested Moringa oleifera was authenticated and processed for its vegetable leaf protein concentrates and analysed for proximate composition, functional properties and mineral composition. The proximate analysis was evaluated using standard analytical procedures. The proximate analysis reveal the moisture content to be 9.00mg/100g, ash content 6.00mg/100g, crude fat 2.43mg/100g, crude fibre 5.43mg/100g, crude protein 39.13mg/100g and carbohydrate content is 38.21 mg/100g. The mineral content of the leaves indicated that Ca, Mg, Zn, Mn, and Na are the most abundant. The water absorption capacity, fat absorption capacity, emulsion capacity, foaming stability revealed good functional properties. Keywords: Leaf Protein Concentrate, Proximate Analysis, Mineral Content, Functional Properties, Vegetable I. Introduction Recently, researchers have become convinced that nutrients found in fruits and vegetables do more than just prevent deficiency diseases for instance beriberi or rickets. The most publicized findings reveals that certain Vitamin or Vitamins precursors in produce, notably Vitamin C; beta carotene as well as polyphenols are powerful anti oxidants which are helpful in the prevention of muscular damage caused by oxidation process of some food substances that could lead to muscle degeneration, cardio vascular disease and cancer (Yonkers 1988 and Islam et,al 2002). Furthermore, interest has grown in the utilization of what have come to be known as multipurpose plants. One such plant is Moringa Oleifera the most widely cultivated in Africa, Central and South America, Srinlanka, India, Mexico, Malayia, Idonesia and Philopines (FAO 1999).It is considered one of the worlds most useful tree, as almost all parts of this plant have been used for various treatments of ascites, rheumatism and venomous bites, and also as cardiac and circulatory stimulants.(Caceres et al 1992). Several parts of Moringa Oleifera have been reported to show antitumor,antinuclear, anti inflamatory, and antipyretic effects. However, one of the challenges confronting under developed countries apart from epidemic and endemic disease is malnutrition. Malnutrition causes a great deal of human suffering and is associated with more than half of all deaths of children worldwide. Malnutrition severely impacts on the socio economic development of a nation because a work force that is stunted both mentally and physically may have a reduce work capacity. The consequence of poverty, poor health and poor nutrition has a multiplier effect on the general welfare of the population and also contributes significantly towards keeping a population in a downward trend of poverty and nutritional insecurity (Lowell 2006). . The fact that Moringa leaf plays a role in fighting malnutrition in some parts of Africa; it is hardly consumed as a vegetable in the most Africa diet except by a few ethnic groups. Based on this, the present study examines the proximate composition, dietary minerals and functional properties of Moringa oleifera vegetable leaf protein concentrates. II. Materials And Methods Preparation of Moringa leaf protein concentrates: Moringa oleifera leafy vegetables were purchased from nearby farm settlement beside biological garden of Emmanuel Alayande College of Education in Oyo. The leaves of the vegetable were plucked and the stems were trimmed. Leaf concentrates were obtained by pressing the leaves through the locally produced mincer. The pulped juice was separated from crushed fibre by passing the mixture through cotton cloth followed by pressing with a screw press. The pulped green juice was coagulated by steaming between 80 ° c and 90 ° c in order to coagulate the leaf concentrate. The coagulants was then washed with water, pressed and air dried prior to chemical analysis; amino acid composition, functional properties and mineral content. Proximate and mineral analysis:- proximate composition of the leaf protein concentrates were determined by adopting procedures of association of analytical chemist (AOAC 1995). Mineral Analysis: The samples (1.0g) were weighed and subjected to dry ashing in a well cleaned proclaim crucible at 550 °C in a muffle furnace. The resultant ash was dissolved in 5.0ml of HNO 3 / HCl/ H 2 O (1:2: 3) and heated gently on a heating mantle until brown fumes disappeared. 5.0ml of distilled water was added to each of