Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour

Abstract

Moringa oleifera seeds were processed as raw M. oleifera (RMO), germinated M. oleifera (GMO), and fermented M. oleifera (FMO), and were evaluated for proximate, minerals, amino acids, fatty acids, phytochemicals/antinutrients, and functional properties. Protein content of GMO (23.69 ± 0.11 g/100 g) was higher than FMO (21.15 ± 0.08 g/100 g) and that of RMO (18.86 ± 0.09 g/100 g) (P < 0.05), respectively. Energy value of FMO (465.32 ± 0.48 kcal) was higher than GMO (438.62 ± 0.12 kcal) and that of RMO (409.04 ± 1.61 kcal), respectively. Mineral contents in GMO were significantly higher in iron, sodium, potassium, magnesium, and copper, while FMO were higher in calcium, phosphorus, and magnesium, and both were significantly lower than those in RMO (P < 0.05). Total essential amino acids (TEAAs) in FMO (31.07 mg/g crude protein) were higher than in GMO (26.52 mg/g crude protein), and were higher than that in RMO (23.56 mg/g crude protein). Linoleic acid (58.79 ± 0.02–62.05 ± 0.01 g/100 g) and behenic acid (0.13 ± 0.00–0.20 ± 0.06 g/100 g) were the predominant and least fatty acids, respectively. Phytochemical/antinutrient compositions in FMO samples were significantly lower than GMO, and both were significantly lower when compared with RMO samples (P < 0.05). The bulk density (pack and loose), foaming capacity, swelling capacity, and water absorption capacity (WAC) of FMO were significantly higher than those of GMO, and there was no significant difference between GMO and RMO samples. The study established that fermentation processing methods increased the protein content, essential amino acid, and polyunsaturated fatty acid profiles, and reduced antinutrient compositions of M. oleifera seed than germination processing techniques; hence, fermentation techniques should be encouraged in processing moringa seeds in food processing.

Comparative Studies on Proximate Composition and Phytochemical Screening of Mango, Key lime, African star apple and African pear Seeds as Possible Coagulant Aids for Water Treatment

“…The values of the ash content of the seeds were not significantly different from each other and are within the range of values of 3.87 and 4.77% obtained for Moringa oleifera seeds as reported by Olagbemide and Alikwe (2015;Ijarotimi et al, 2013) respectively. It is well known that ash content is related to the presence of inorganics with different charges.…”

“…Moringa oleifera have been used extensively for water treatment because it has certain characteristics, therefore the seeds were compared with it and other natural coagulants that have been scientifically identified. The seeds from Moringa oleifera was reported to have moisture content value of 9.97% by Olagbemide and Alikwe (2015) and 10.60% by Ijarotimi et al, (2013). The results of the current study show that the moisture content of the Duncan mango compares quite well with that of Moringa oleifera.…”

“…The seed from Moringa oleifera which is the most effective natural coagulant (Ghebremichael et al, 2005;2009) have been reported to contain valuable elements such as protein, carbohydrate, lipids and minerals (Ijarotimi et al, 2013;Olagbemide and Alikwe, 2015). It has been established that these elements (protein) are responsible for its coagulating capability (Camacho et al, 2015;Ghebremichael et al, 2005;Sotheeswaran et al, 2011).…”

A potential oral anticancer drug candidate, Moringa oleifera leaf extract, induces the apoptosis of human hepatocellular carcinoma cells

“…M. oleifera has been regarded as a 'miracle tree', as it is a significant source of fats, proteins, β-carotene, vitamin C, iron, potassium and other nutrients, and is also effective in the treatment of numerous diseases (4)(5)(6)(7)(8)(9)(10)(11)(12)(13). The flowers, roots, leaves and bark of M. oleifera have long been used by the public as nutritional supplements and foods, as well as in the manufacture of perfume, skin oil and other products (12,(14)(15)(16)(17)(18)(19).…”

Moringa Oleifera Lam. Leaves Extract Reduces Human T-Cell Hyporesponsiveness and Dna Damage Induced by Oxidative Stress

“…7,17 However little is known how these effects are induced but most likely involve their polyphenolic compounds such asphenolic acid, flavonoid and tannin present in the extract. 18 Here we demonstrate that Moringa extract protects against oxidative stress-induced hyporesponsiveness of T-cell and DNA damage.…”