Effects of Different Processing Methods on the Quality of Moringa oleifera Seed Flours

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Ndife Joel
Usman Fatima
Onwuzuruike Uzochukwu Anselm
Ofia-Olua Blessing


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.

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