Can Moringa oleifera Seeds be Used as Food? | Chapter 10 | Current Perspectives in Agriculture and Food Science Vol. 5

 Moringa oleifera is a fast-increasing, drought-opposing tree of the family Moringaceae, owned by the Indian subcontinent and used widely in South and Southeast Asia. They do, however, have some questions with children bitterness, which is ultimate difficult impediment to consumer acceptability. A difference of processing methods were tried to create food from MO seeds, containing: (i) roasted MO seeds; (ii) liquor made from MO; and (iii) yoghurt-like products that suffered chemical and rheological reasoning. From 3.68% in the beverage to 14.73% in the yoghurt and 40.21% in the toasted MO crazy, the protein concentration different.  Toasting the seeds seemed expected a good option and food claims for minerals in toasted sources could be thought-out for Mg, P, Fe, Cu, Zn and Mn, which ratifies the M. oleifera seed richness in various minerals. The MO yoghurt-like fruit showed a very nice flavor and a coagulate structure akin to the dairy yoghurt, making it a promising new plant-located alternative. Further work must be performed from now on to debitter more efficiently the raw children to achieve a nicer MO-based beverage.

Author(s) Details:

Adèle Gautier,
LEAF-Linking Landscape, Environment, Agriculture and Food, Higher Institute of Agronomy, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

Carla Margarida Duarte,
LEAF-Linking Landscape, Environment, Agriculture and Food, Higher Institute of Agronomy, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

Isabel Sousa,
LEAF-Linking Landscape, Environment, Agriculture and Food, Higher Institute of Agronomy, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11752