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26 .   Effects of dehulling, soaking, and cooking on the nutritional quality of Moringa oleifera seeds

Authors: Ahmed M. Rayan, Hassan E. Embabyl

Volume 22, Issue 3;
Pages: 156-165; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The effect of dehulling, soaking and cooking methods on nutrients, antinutrients and in vitro protein digestibility (IVDP) of Moringa oleifera seeds was investigated. Dehulling significantly increased the levels of ash, protein, fat, carbohydrates, minerals, phytate, trypsin inhibitor activity (TIA) and lectin activity, but decreased fiber and tannins. Soaking had no effect on ash, protein, carbohydrates and lectin activity, but significantly decreased fat, minerals, phytate, TIA and tannins; on the other hand, soaking increased the fiber content. All cooking methods (either with or without soaking) significantly decreased the nutrient content (except for fiber and carbohydrates) as well as the antinutrients. Autoclaving and cooking were the most effective in reducing the antinutrients. Moreover, all cooking methods improved in vitro protein digestibility (IVPD) (autoclaving and cooking were the most effective) but dehulling decreased IVPD and soaking had no effect. Therefore, moringa seeds should be soaked and cooked before being consumed.

Keywords: Moringa oleifera seeds; nutrients; antinutrients; dehulling; soaking; cooking methods

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