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comparative study of anti-nutritional factors in moringa oleifera leaves and seed.

Muhammed Fayis, E. K. (2017) comparative study of anti-nutritional factors in moringa oleifera leaves and seed. [Student Project Report] (Submitted)

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Abstract

Moringa oleifera is a plant of which almost all its different parts are used both in the medicinal and food fields; however, the two parts namely the leaves and seeds remain those most used in the food field. Thus, the aim of this work is to make a comparative study of the proximate composition and protein solubility of moringa leaves and seeds. Proximate analysis consisting of proteins, fibers, sugars available and total, ash, lipids, moisture content; followed by antinutritional factors such as total polyphenols, tannins, phytates and saponins and ultimately the proteins solubility as a function of pH were determined. The results of analysis show that moringa defatted seed flours is rich in proteins (46.69 ± 0.23%) compared to moringa leaves (20.22 ± 0.33%). The lipids (15.80 ± 0.85%), total carbohydrate (38.04 ± 0.62%), fibers (9.50 ± 0.71%) and ashes (11.44 ± 0.69%) of leaves are high compared to lipids (6.8 ± 0.28%), total carbohydrate (28.23 ± 0.59%), fibers (7.00 ± 1.41%) and ashes (5.78 ± 0.51%) of moringa defatted seeds. As regards antinutritional factors, total poyphenols (1192.03 ± 62.29 mg/100g), tannins (500.27 ± 61.80 mg/100g) and saponins (2431.81 ± 77.68 mg/100g) are ten times higher in moringa leaves than moringa defatted seeds (169.58 ± 11.51mg/100g, 47.93 ± 1.04 mg/100g and 252.08 ± 7.41 mg/100g of polyphenols, tannins and saponins respectively). Regarding the proteins solubility, defatted moringa seed flour have highest (60.87%) solubility at pH 2 and lowest (22.35 %.) at pH 10 compared to the leaves where the highest (54.27%) solubility is at pH 10 and the lowest (33.46%) at pH 4. In view of their chemical composition and their protein solubility, moringa leaves as well as defatted moringa seed flour have a potential that can be used in food formulation and as food ingredients

Item Type: Student Project Report
Uncontrolled Keywords: Moringa oleifera, leaves, seeds, antinutritional factors, proteins solubility
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Oct 2017 04:32
Last Modified: 17 Oct 2017 04:32
URI: http://ir.cftri.com/id/eprint/13003

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