Dried Moringa Oleifera Seeds

Moringa oleifera seeds in human nutrition.Moringa oleifera seeds are considerable sources of proteins (mean 19%) and lipids (mean 31%). 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.
Originally, this plant was cultivated for its leaves, whose nutritional potential is exploited to fight against malnutrition.In addition, leaf extracts show hypocholesterolemic and hypotensive activities.
The seeds show antimicrobial activity against fungi and bacteria and anti???inflammatory activity. Studies on seeds are much accentuated on the purification of water and the oil extraction. The oil has a good stability for cooking and good technological aptitudes for frying.