Global Journal of Science Frontier Research
Volume 12 Issue 5 Version 1.0 Year 2012
Type : Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Inc. (USA)
Online ISSN: 2249-4626 & Print ISSN: 0975-5896
Chemical and Physicochemical Properties of Moringa Flours
By Abiodun O.A., Adegbite J.A. & Omolola, A.O.
Osun State Polytechnic, Nigeria
Abstract - This work evaluates the chemical and physic-chemical properties of moringa seed flour and oil. The moringa seed were divided into two portions. The first portion was milled into flout while the second portion was defatted using soxlet extraction method. The moringa cake was milled into flour. Proximate, mineral, anti-nutritional compositions were carried out on the flour samples while the physico-chemical properties of the oil were evaluated. The moisture content of the moringa seed cake was slightly higher than that of raw moringa flour. It ranged from 4.70-5.03% . The moringa seed cake also had higher values in the ash, crude fibre, protein and carbohydrate contents. The undefatted moringa seed flour had higher fat content of 45.84 %. Moringa cake flour had higher values in all the mineral contents determined. The phytate, oxalate and tannin contents of the defatted moringa seed flour were higher than the undefatted flour. Acid, peroxide and saponification values were 7.09 mg/g, 5.96 Meq/kg and 80.31 mg/g respectively. The lower iodine value signifies low degree of unsaturation and the lesser the liability of the oil to become rancid by oxidation. The defatted cake could be used in fortification of other food materials.
Keywords : Defatted, Moringa cake, Mineral, Moringa flour, Physico-chemical, undefatted. GJSFR-C Classification : FOR Code: 060399
Chemical and Physicochemical Properties of Moringa Flours and Oil Strictly as per the compliance and regulations of :
© 2012. Abiodun O.A., Adegbite J.A. & Omolola, A.O.. This is a research/review paper, distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License http://creativecommons.org/licenses/by-nc/3.0/), permitting all non commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Chemical and Physicochemical Properties of
Moringa Flours and Oil
oringa oleifera Lam belongs to a single genus
family Moringaceae which has fourteen species
(Morton, 1991). It is commonly called ben oil
tree and locally known as Zogeli among the Hausa
speaking people of Nigeria. It is grown and widely
cultivated in the northern part of Nigeria and many
countries in tropical Africa (Anjorin et al., 2010). The tree is rather slender, with drooping branches that grow to
approximately 10m in height. In cultivation, it is often cut back annually to 1-2 meters and allowed to re grow so
the pods and leaves remain within arm's reach. The
leaves, fruits, flowers and immature pods of this tree are
edible and they form a part of traditional diets in many
countries of the tropics and sub-tropics (Siddhuraju &
Becker, 2003). The plant seeds contain hypotensive
activity, strong antioxidant activity and chelating property against arsenic toxicity (Arabshahi et al., 2007; Ghasi et
al., 2000; Mehta et al., 2003; Santos et al., 2009). Seed
flour from Moringa oleifera is widely used as a natural
coagulant for water treatment in developing countries
(Santos et al., 2005). It has an impressive range of
medicinal uses with high nutritional value. Different parts
Author α σ : Department of Food Science and Technology, Osun State Polytechnic, P.M.B. 301, Iree, Osun State, Nigeria.
E-mail : firstname.lastname@example.org
Materials and Methods
Moringa seeds were collected from Ministry of
Agriculture, Ibadan, Oyo State. The seeds were dried
and divided into two portions. Portion A was milled into
flour while the oil was extracted from...
Please join StudyMode to read the full document