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

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)...

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Veröffentlicht in:	Food Science & Nutrition 2013-11, Vol.1 (6), p.452-463
Hauptverfasser:	Ijarotimi, Oluwole S., Adeoti, Oluwole A., Ariyo, Oluwaseun
Format:	Artikel
Sprache:	eng
Schlagworte:	Aluminum Amino acids Bulk density Calcium Comparative studies Composition Energy value Fatty acids Fermentation Foaming Food processing Functional properties Genetically modified organisms Germination Laboratories Linoleic acid Magnesium Malnutrition Minerals Moringa oleifera Moringa oleifera seed nutrient composition Original Research Phosphorus phytochemical/antinutrients Phytochemicals Polyunsaturated fatty acids Proteins Saturated fatty acids Seeds Sodium Trees Unsaturated fatty acids Water absorption
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Zusammenfassung:	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
ISSN:	2048-7177 2048-7177
DOI:	10.1002/fsn3.70