Effect of soaking, germination, and roasting on the proximate composition, antinutrient content, and some physicochemical properties of defatted Moringa oleifera seed flour

• Published in: Journal of food processing and preservation 2022-03, Vol.46 (3), p.n/a
• Main Authors: Saa, Romuald Willy, Fombang Nig, Edith, Radha, Cherupunpullil, Ndjantou, Elie Baudelaire, Njintang Yanou, Nicolas
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16329

The effect of soaking, germination, and roasting on some physicochemical properties of defatted Moringa seeds flour was studied using a 23 complete factorial design. Soaking was operated for 24 hr in water (1/10, w/v) with changing of water every 4 hr. Germination consisted of soaking seeds previously for 6 hr in water and sprouting for 8 days. Roasting was done at 140°C/50 min. A total of eight treatments were then applied to the seeds which were then dehulled, finely ground, and defatted, and the resulting flours were submitted to physicochemical analysis. The results showed that particle size of defatted flour was bimodal (13 and 300 µm). The whiteness index varied from 66.9 for the soaked–germinated–unroasted (S.G.UR) sample to 79.8 for the nonsoaked–germinated–unroasted (NS.G.UR) sample. The moringa flours (treated or untreated) were concentrated in proteins (57.21–70.45 g/100 g DW). While the protein and crude fiber (3.11–5.20 g/100 g DW) contents significantly increased with the treatment, the carbohydrate (14.56–24.67 g/100 g DW) and total dietary fibers (22.99–38.28 g/100 g DW) diminished. The antinutrients/toxicants as saponins, oxalates, phytates, and trypsin inhibitors were significantly (p