Perceptions and Practices on the Use of Moringa oleifera Lam: A Qualitative Study amongst Elderly Mauritians

The multifaceted properties of Moringa oleifera have spurred renewed interest into exploiting its nutritional values in the developing countries. In Mauritius, however, Moringa oleifera is fast losing its culinary value despite the predominant medicinal and nutritional values and at this pace all the indigenous knowledge regarding this plant will be lost. Thus this qualitative research aimed at investigating the eating habits, experiences and perceptions regarding Moringa oleifera leaves and pods in Mauritius amongst the elderly Mauritians. A qualitative cross-sectional study was performed using semi-structured interviews with 14 elderly Mauritians. The interview was conducted in “creole” and the data collected was transcribed and analysed. In general, elderly Mauritians perceived Moringa oleifera leaves and pods as tasty vegetables and enjoyed eating them. Both the leaves and pods were considered highly nutritious and good sources of energy and were cooked in a number of ways. They were deemed effective for pain relief. Additionally, the leaves were used to speed up wound healing while the pods were believed to be beneficial to diabetics. However, most of elderly Mauritians also had the perception that Moringa leaves and pods can raise blood pressure. This study provided ample evidence to document the food relevant traditional beliefs and practices and the immense potential of Moringa oleifera to improve nutrition and well-being. In addition, their current limited use due to loss of traditional ways of life as well as the perception of the adverse effect after consumption is a loss of opportunity which implies costs for our economy and society.