Effects of Different Processing Methods on the Quality of Moringa oleifera Seed Flours
Main Article Content
Abstract
The effects of different processing methods on the quality of Moringa oleifera seed flours was studied. The seeds were processed into flours by toasting, oven drying and, boiling and sun drying processing methods. Unprocessed Moringa seed flour was used as the reference sample. The functional properties, proximate, qualitative phytochemical and antinutrient composition as well as the sensory characteristics were evaluated. The functional analysis showed that, bulk density and emulsification capacity ranged from 0.50 to 0.59 g/ml and 75.96 to 94.62 % respectively with oven dried sample (OMF) having the highest value. The viscosity (21.53-15.39) and gelatinization temperature (107.15-91.95°C) decreased with processing. The pH (4.55-5.64), water absorption (1.70-2.00 g/ml) and oil absorption (0.50-1.25 g/ml) capacity increased with processing. Proximate analysis showed that, processing resulted to decreased moisture (12.70-9.80%), crude protein (22.97-18.06%), and fat (13.90-13.30%) content, while increase in carbohydrate (45.48-53.42%) and ash (4.45-4.88%) was recorded. The qualitative phytochemical test showed that all seed flours could possibly contain alkaloids, flavonoids and terpenoids. Steroids were absent in all samples. The antinutrient analysis revealed that, processing led to decreased oxalate (11.66-9.39 mg/100g) and phytate content (69.60-46.45 mg/100g). The alkaloid content ranged from 1.53 to 1.88 mg/100g, with the oven dried sample having the highest alkaloid content. Sensory analysis revealed that unprocessed Moringa seed flour possessed better organoleptic characteristics. The different processing methods affected the functional properties, proximate and antinutrient compositions of the flours. However, processed M. oleifera seed flours, had good nutrient composition which can be exploited in functional foods.
Article Details
References
African Journal of Food Science Research, 3 (1):155-159.
Amandikwa, C. (2012). Proximate and functional properties of open air solar and oven dried cocoyam flour. International Journal of Agriculture and Rural Development, 15(2): 988-994.
AOAC. (2005). Official Methods of Analysis. 16th ed., Association of Official Analytical Chemists, Washington, D.C.
Basuny, A. M. and Al-Marzouq, M. A. (2016). Biochemical Studies on Moringa oleifera Seed Oil. MOJ Food Process Technology, 2(2): 00030.
Benett, R.N., Mellon, F.A. and Foidl N. (2003). Profiling glucosinolates and phenolics in vegetative and reproductive tissues of the multi- purpose trees Moringa Oleifera L. (Horse- radish tree) and Moringa Stenopetala L. Journal of Agriculture and Food chemistry, 51 (11):3546- 3553.
Butt, M. S. and Batool, R. (2010). Nutritional and functional properties of some promising legume protein isolates. Pakistan Journal of Nutrition, 9(4): 373-379.
Coppin, E. A. and Pike, O. A. (2001). Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil. Journal of American Oil Chemists Society, 78(11): 13-18.
Cushnie, T. P. T., Cushnie, B. and Lamb, A. J. (2014). Alkaloids: an overview of their antibacterial, antibiotic-enhancing and antivirulence activities, International Journal of Antimicrobial Agents, 44 (5): 377-386.
Dick, R. A., Zadrozny, K. K., Xu, C., Schur, F. K., Lyddon, T. D., Ricana, C. L., Wagner, J. M., Perilla, J. R., Ganser- Pornillos, B. K., Johnson, M. C., Pornillos, O. and Vogt, V. M. (2018). Inositol phosphates are assembly co-factors for HIV-1. Nature, 560 (19): 509-512.
Edema, M. O., Sanni, L. O. And Abiodun, I. S. (2005). Evaluation of maize- soybean flour blends for maize bread production in Nigeria. African Journal of Biotechnology, 4: 911-918.
Ezeocha, V.C. and Onwuka, I.G (2010). Effect of processing methods on the physico-chemical and nutritional quality of maize and soyabean based complimentary blends. Nigerian Food Journal. 28 (2): 210-216.
Farzana, T., Mohajan, S., Saha T., Hossain, N. and Zahurul, H. Z. (2017). Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soyflour, mushroom, and Moringa leaf. Food Science and Nutrition, 5(2): 911–920.
Gopalakrishnan, L., Doriya, K. and Kumara, D. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, 5:49–56.
Ijarotimi, O., Adeoti, O. and Ariyo, O. (2013). Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour. Food Science and Nutrition, 1(6): 452-463
Ikujenola, A.V., Oguntuase, S.O., Omosuli, S.V. (2013). Physico-chemical properties of complementary food from malted quality protein maize and defatted fluted pumpkin flour. Food and Public Health, 3(6): 323-328.
Ishiwu, C. N. and Tope, V. A. (2015). Effect of period of fermentation on nutrients of Castor oil seed (Ricinus communis). Direct Research Journal of Agriculture and Food Science, 3(10): 178-183
Iwe, M.O. (2010). Hand Book of Sensory Methods and Analysis. Rojoint Communication Services Ltd., Enugu, Nigeria.
Kane, C., Tounkara, S., Kimassoum, D., Guewo-Fokeng, M., Diop, T. and Mbacham, W. (2017). Nutritional value of a dietary supplement of Moringa oleifera and pleurotus Ostreatus. African Journal of Food Science, 11(6): 171-177.
Kaushal, P., Kumar V. and Sharma, H. K. (2012). Comparative study of physico- chemical, functional, anti-nutritional and pasting properties of flour blends. Food Science and Technology, 48 (9): 59-68.
Kittakoop, P., Mahidol, C. and Ruchirawat, S. (2014). Alkaloids as important scaffolds in therapeutic drugs for the treatments of cancer, tuberculosis, and smoking cessation, Current Topics in Medicinal Chemistry, 14(2); 239–252.
Manjunath, A., Mahadev, B. G. and Shradda, U.N. (2012). Estimation of total alkaloid in foods by UV- Spectrophotometer. Animal Science Life, 31(4):198-201.
Mamiro, P. S., Mbwaga, A. M., Mamiro D. P., Mwanri A. W. and Kinabo, J. L. (2011). Nutritional quality and utilization of local and improved cowpea varieties in some regions in Tanzania. African Journal of Food Agriculture and Nutrition Development, 11(5):4490-4506.
Ndife, J. (2015). Development of Antioxidant Dietary Fibre Concentrates (ADFC) from Industrial Wastes (Ph.D Thesis), Michael Okpara University of Agric. Umudike Umuahia).
Niba,L.L.,Bokanga,M.,Jackson,F.I.,Schlimme, D.S. and Li, B.W. (2001). Physio- chemical. properties and starch granular characteristics of flour from various Manihot esculenta (cassava) genotypes. Journal of Education and Science, 67: 1701-1716
Offor, C.E., (2015). Determination of vitamin composition of Dissotis rotundifolia leaves. International Journal of Current Microbiology and Applied Sciences, 4(1): 211.
Olitino H.M, Onimawo I.A, Egbekum M.K. (2007). Effect of germination on Chemical compositions, biochemical constituents and antinutritional factors of soybean (Glycine max) seeds. J. Science, Food and Agriculture, 73(14):1-9.
Oluwole, O. B., Awonorin, S. O., Henshaw, F., Elemo, G. N. and Ebuehi, O. A. T. (2013). Assessment of Microbial changes and nutritional quality of extruded white yam (Discorea rotundata) and Bambara groundnut (Vigna subterranean) blends. Food and Nutrition Sciences, 4 (1): 100- 107.
Omobolanle O., Samaila J, Ocheme O, Chiemela E. C and Akpa E (2016). Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour. Food Science and Nutrition, 4(1): 89–95
Onimawo, A. I. and Akurbor, P. I. (2005). Food Chemistry. (Integrated Approach with Biochemical Background). Ambik press Ltd. 4 Otike – Ochibi Avenue, Lagos road, Benin city, Edo State. Pp. 208-219.
Onimawo, A.I and Egbekun, K.M. (1998). Comprehensive Food Science and Nutrition. (2nd ed.). ADMIK Press Ltd Benin. Pp. 193-201
Onwuka, G. I. (2018). Food Analysis and Instrumentation, Theory and Practice (2nd ed.). Naphthali Prints, Lagos, Nigeria.
Qiu, S., Sun, H. and Zhang, A. H. (2014). Natural alkaloids: basic aspects, biological roles, and future perspectives, Chinese Journal of Natural Medicines, 12 (6): 401–406.
SPSS Inc (2011). IBM Statistical Package for the Social Sciences, Chicago IL, Chicago USA.
Yusuff A.A, Ayedun H, Sanni L.O. (2008). Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesam umindicum) and Bambara groundnut (Vigna subterranean). Food Chemistry, 111:227-243.