Abstract
This work reviews treatments and uses of Moringa oleifera seeds in human nutrition. Moringa oleifera seeds are considerable sources of proteins (mean 19%) and lipids (mean 31%). Previous reports presented the nutritional properties of the seeds and oil. Moringa seeds are sources of lipids, and their removal leads to Moringa seed flour with a high protein content which might play a role in food technology and human nutrition. Moringa oil has been tested in frying and was found to be more stable than groundnut oil; its incorporation in groundnut at level lower than 10% improved on the acceptability of chips. Several treatments like roasting, germination, and boiling have been applied to Moringa seeds to produce flour with improved nutritional properties. In particular, defatted Moringa flour has been applied in different formulations including cakes, cookies, burgers, infant porridges. Generally, the products deriving from the flour were more stable in conservation and well accepted for low substitution while high substitution increased the bitterness. Notwithstanding their high content in protein and oil, defatted M. oleifera seed flour and oil are still fairly investigated in order to envisage their integration in the food habits of people. The present wrote up reviews the treatments applied on M. oleifera seeds and applications of the defatted M. oleifera flour and oil in food systems for human nutrition.
Highlights
Moringa oleifera (Moringaceae) belongs to the genus Moringa which among the 13 species is the most widely used
Abdulkarim, Long, Lai, Muhammad, and Ghazali (2007) assay the use of Moringa oil in comparison with groundnut oil in potato frying. They observed that the free fatty acids increased for 28.6% in Moringa oil and 48.6% in groundnut oil
Moringa oleifera seeds have been the subject of many research activities
Summary
Moringa oleifera (Moringaceae) belongs to the genus Moringa which among the 13 species is the most widely used. Moringa oleifera Lamarck or Moringa pterygosperma Gaertner is a South Asian plant native to the Himalaya Mountains, from Northwest Pakistan to North India (Ramachandran, Peter, & Gopalakrishnan, 1980) This plant is cultivated in all tropical and subtropical regions such as Pakistan, Arabia, Central America, North and the South Philippines, Cambodia, Caribbean Islands, and Africa (Morton, 1991; Mughal, Ali, Srivastava, & Iqbal, 1999). This is due to its resistance to different climates, poor and averagely dry soils, and the multiple properties which abound to this plant (Morton, 1991; Mughal et al, 1999; Sengupta & Gupta, 1970).
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