Proximate composition, some phytochemical constituents, potential uses, and safety of neem leaf flour: A review

Abstract

AbstractGlobally, there is a growing concern about avoiding using artificial compounds in food ingredients, food preservation, and packaging. Among the parts of the neem tree, leaf flour is one of the most commonly used parts in some countries for food and medicinal purposes and is known for containing several nutrients and phytochemicals. In this review, the proximate composition, phytochemical constituents, potential uses, and safety issues of neem leaf flour are discussed. Neem leaf flour contains high levels of crude protein, total carbohydrate, crude fat, and fiber and moderate amounts of crude fat and ash. In addition, it contains numerous health‐promoting phytochemical constituents. Some phytochemicals, such as ascorbic acid, saponin, total alkaloids, carotenoids, total phenols, total flavonoids, and the total antioxidant capacity of neem leaf flour, have been critically discussed. Neem leaf flour has various potential applications in food science, such as preserving foods and preparing food packaging materials. However, researchers' perspectives on its safety are not yet in agreement. In general, the proximate compositions, phytochemical constituents, potential uses, and safety issues of neem leaf flour were compiled and critically reviewed. In addition, research is needed to identify all the toxic substances found in neem leaves and develop methods to eliminate them that hinder their use for various purposes in food. Further research is needed to develop food products from neem leaf flour and evaluate its nutritional value and phytochemical constituents.