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TRANSCRIPT
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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