Effects of bound phenolic from defatted Moringa oleifera seed flour on diet-induced hypercholesterolemic mice

2018 ◽  
Vol 42 (5) ◽  
pp. e12553 ◽  
Author(s):  
Swetha M. Pandu ◽  
Radha Cherupanalli ◽  
Serva P. Muthukumar
Keyword(s):  
Moringa Oleifera ◽  
Seed Flour ◽  
Moringa Oleifera Seed

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

2020 ◽  
Vol 15 (3) ◽  
pp. 15-23
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.M Aliyu ◽  
V. Akogwu
Keyword(s):  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Positive Influence ◽  
Sensory Properties ◽  
Standard Methods ◽  
Moisture Contents ◽  
Seed Flour ◽  
Sensory Analyses ◽  
Cowpea Flour ◽  
Moringa Oleifera Seed

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

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

2022 ◽  
Author(s):  
Saa Romuald Willy ◽  
Edith Nig Fombang ◽  
Radha Cherupunpullil ◽  
Baudelaire Elie Ndjantou ◽  
Nicolas Yanou Njintang
Keyword(s):  
Physicochemical Properties ◽  
Proximate Composition ◽  
Moringa Oleifera ◽  
Seed Flour ◽  
Moringa Oleifera Seed

Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers

2015 ◽  
Vol 14 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Fahad Al-Juhaimi ◽  
Kashif Ghafoor ◽  
Majed D. Hawashin ◽  
Omer N. Alsawmahi ◽  
Elfadil E. Babiker
Keyword(s):  
Moringa Oleifera ◽  
Quality Attributes ◽  
Seed Flour ◽  
Beef Burgers ◽  
Moringa Oleifera Seed ◽  
Different Levels

scholarly journals Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1157 ◽  
Author(s):  
Faten Dhawi ◽  
Hossam S. El-Beltagi ◽  
Esmat Aly ◽  
Ahmed M. Hamed
Keyword(s):  
Antibacterial Activity ◽  
Moringa Oleifera ◽  
Antibacterial Activities ◽  
Total Phenolic ◽  
Salmonella Spp ◽  
E Coli ◽  
Seed Flour ◽  
Zones Of Inhibition ◽  
Increasing Demand ◽  
Moringa Oleifera Seed

Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fenugreek (Trigonella foenum-graecum) seed flour (F1 and F2) and Moringa oleifera seed flour (M1 and M2). The effects of fortification were evaluated on physicochemical, total phenolic content (TPC), antioxidant activity (AOA), the viability of yoghurt starter, and sensory acceptability of yoghurts during cold storage. Moringa oleifera seed flour had higher contents of TPC (140.12 mg GAE/g) and AOA (31.30%) as compared to fenugreek seed flour (47.4 mg GAE/g and 19.1%, respectively). Values of TPC and AOA significantly increased in fortified yoghurts, and M2 treatment had the highest values of TPC (31.61, 27.29, and 25.69 mg GAE/g) and AOA (89.32, 83.5, and 80.35%) at 1, 7, and 14 days of storage, respectively. M2 showed significantly higher antibacterial activity against E. coli, S. aureus, L. monocytogenes, and Salmonella spp. and the zones of inhibition were 12.65, 13.14, 17.23 and 14.49 mm, respectively. On the other hand, control yoghurt showed the lowest antibacterial activity and the zones of inhibition were (4.12, 5.21, 8.55, and 8.39 mm against E. coli, S. aureus, L. monocytogenes, and Salmonella spp., respectively). Incorporation of 0.1% and 0.2% of moringa seed flour (M1 and M2) led to a higher content of Ca, P, K, and Fe and lower content of Mg and Zn as compared to F1 and F2, respectively. Thus, it could be concluded that fenugreek and Moringa oleifera seed flour can be exploited in the preparation of functional novel yoghurt.

Evaluation of Moringa oleifera seed flour as a flocculating agent for potential biodiesel producer microalgae

2012 ◽  
Vol 24 (3) ◽  
pp. 557-563 ◽  
Author(s):  
Cláudia Maria Luz Lapa Teixeira ◽  
Fabiana Vasconcelos Kirsten ◽  
Pedro Celso Nogueira Teixeira
Keyword(s):  
Moringa Oleifera ◽  
Seed Flour ◽  
Flocculating Agent ◽  
Moringa Oleifera Seed

Bioaccessibility and bioavailability of Moringa oleifera seed flour polyphenols

2018 ◽  
Vol 12 (3) ◽  
pp. 1917-1926 ◽  
Author(s):  
M. P. Swetha ◽  
C. Radha ◽  
S. P. Muthukumar
Keyword(s):  
Moringa Oleifera ◽  
Seed Flour ◽  
Moringa Oleifera Seed
Sign in / Sign up

Export Citation Format

Share Document