{"_buckets": {"deposit": "3295cebd-5721-4332-aae4-e821d410ac57"}, "_deposit": {"created_by": 14, "id": "6671", "owner": "14", "owners": [14], "owners_ext": {"displayname": "Hsu", "username": "hsu"}, "pid": {"revision_id": 0, "type": "depid", "value": "6671"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00006671", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Study on the Utilization of Moringa Oleifera (Danda-lun) Leaves as Valuable Ingredient in Food Products", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Moringa oleifera leaves contain a rich source of vitamins and minerals and exhibits strong antioxidant activity. The present research work, Moringa oleifera leaves were selected as valuable ingredient in the preparation of food products. Association of Official Analytical Chemists (AOAC) method was used for determination of the properties and nutritional value of fresh Moringa oleifera leaves.The phytochemical screening of crude extract of Moringa oleifera leaves was conducted which gave positive test for polyphenols, flavonoids, glycosides, tannins and steroid.The powder of Moringa oleifera leaves was prepared using shade drying and subsequent grinding. Elemental compositions of the powder of Moringa oleifera leaves were investigated by Energy Dispersive X-Ray Fluorescence (EDXRF) method, which gave high concentration of calcium and potassium. The food products such as Moringa leaf enriched cookies, cupcakes and tablets were prepared using the powder and extract of Moringa oleifera leaves. The effects of various ingredients on the quality of prepared Moringa leaf enriched food products were investigated. The physico-chemical properties and nutritional values of processed Moringa leaf enriched food products were analyzed and also compared with commercial products. Moreover, microbiological analysis and heavy metals such as arsenic, mercury, lead, zinc and cadmium of processed Moringa leaf enriched food products were also determined."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Moringa oleifera leaves"}, {"interim": "nutritional values"}, {"interim": "phytochemical"}, {"interim": "elemental compositions"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-12-07"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "8.pdf", "filesize": [{"value": "378 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 378000.0, "url": {"url": "https://meral.edu.mm/api/files/3295cebd-5721-4332-aae4-e821d410ac57/8.pdf"}, "version_id": "161dc5c1-dcc5-4a9a-a4b8-79755f042213"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Mandalay University Research Journal, 2019", "subitem_volume": "Vol. 10"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Aye Aye Mar"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2019"}, "item_title": "Study on the Utilization of Moringa Oleifera (Danda-lun) Leaves as Valuable Ingredient in Food Products", "item_type_id": "21", "owner": "14", "path": ["1582967436313"], "permalink_uri": "https://meral.edu.mm/records/6671", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-12-07"}, "publish_date": "2020-12-07", "publish_status": "0", "recid": "6671", "relation": {}, "relation_version_is_last": true, "title": ["Study on the Utilization of Moringa Oleifera (Danda-lun) Leaves as Valuable Ingredient in Food Products"], "weko_shared_id": -1}