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Cited by 13Moringa oleifera research and applicationsFood Nutrient Composition and Product DevelopmentSeed and Plant Biochemistry

The DOI matches its Crossref record; 27 of the 27 references it cites were found in a registry or an index.

Nutritional, antinutritional, and functional properties of different processed (soaking, germination, and boiling) flour from moringa oleifera lam (moringa) seed

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Matthew, Olajumoke J., Saidu, Abubakar N., Jigam, Audu A., Ocheme, Ocheme Boniface·2022·Journal of Food Processing and Preservation
DOI 10.1111/jfpp.16052
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Abstract

In view of prevalent food shortages in most developing countries, attention is currently being drawn to the exploitation of underutilized and unconventional plant resources. Nutritional, antinutritional and functional properties of unprocessed and processed flours from moringa (Moringa oleifera Lam.) seeds were investigated in this study. Moringa oleifera lam. seeds were processed (soaking SMSF, germination GMSF, and boiling BMSF) hygienically and thoroughly dried and milled into flours, standard methods of analyses were used to ascertain the nutritional, antinutritional, and functional properties. The results revealed that processed seed flour significantly increase (p < .05) the nutritional composition and functional properties with GMSF with highest value of protein content (32.13%) but a significant (p < .05) decrease was observed in antinutritional properties (ranging from 15.74 mg/100 g to 36.90 mg/100 in tannins, 2.03 g/100 g to 2.99 g/100 g in saponins, 0.09 mg/100 g to 1.68 mg/100 g in cyanogenic glycoside) of all moringa (SMSF, GMSF, and BMSF) seeds flours when compared to the unprocessed (UMSF) seed flour. The results obtained in this study showed that the processing methods especially germination and soaking treatments were more effective in improving nutrient bioavailability, nutrient density and reduced antinutritional factor of the seeds, thus, suggesting that these seed flours can be incorporated into food because it contained the essential nutrients needed by the body to function well, and besides they are accessible and affordable when compared to the conventional food. Furthermore, they could serve as another source of protein. Novelty impact statement This study showed that this underutilized and unconventional moringa seeds especially the one processed (germination and soaking treatments) were more effective in improving nutrient bioavailability, nutrient density, and reduced antinutritional factor of the seeds, thus, suggesting that these seed flours can be incorporated into food because it contained the essential nutrients needed by the body to function well. Furthermore, they could serve as another source of protein.

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Metadata

Authors
Matthew, O. J., Saidu, A. N., Jigam, A. A., & Ocheme, O. B.
Affiliations
  • Federal University of Technology Minna (NG)
  • Department of Biochemistry Federal University of Technology Minna Nigeria
Corresponding author
Matthew, Olajumoke J.
ORCID
Venue
Journal of Food Processing and Preservation
Publisher
Wiley
Published
2021-10-28
Volume
46
Issue
9
ISSN
  • 0145-8892 (ISSN-L)
  • 1745-4549
DOI
10.1111/jfpp.16052
OpenAlex
W3205881754
Cited by
13
References
27
Citations by year
2026: 4 · 2025: 6 · 2024: 1 · 2023: 2
FWCI
0.45
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Food Processing and Preservation (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Moringa oleifera research and applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
Keywords
Moringa oleifera, seed germination, seed soaking, boiling, antinutritional factors, tannins, saponins, cyanogenic glycosides, protein content, functional properties, underutilized plant resources, protein sources

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