Effect of germination time on the proximate composition and functional properties of moringa seed flour

Abstract

Moringa seed was germinated at different periods (0, 24, 48 and 72 h) and changes in the proximate composition and functional properties of the germinated moringa seed flour were evaluated using standard methods and compared with the native moringa seed flour. Germination increased the protein and ash contents while fat, crude fiber and carbohydrate contents decreased. Germination increased the water and oil absorption capacities, foaming capacity, protein solubility and gel consistency. Germination decreased bulk density, emulsifying capacity, dispersibility and swelling power of the moringa seed flour. Germination resulted in decrease in peak, trough, breakdown, final and setback viscosities of moringa seed flour. Lower percentage syneresis value was observed in native moringa seed flour than the treated flour which increased with germination time. Germinated moringa seed flour paste had higher paste clarity value than the native flour paste. The results of the study suggest that germination is a low cost and natural means of preparing modified moringa seed flour with enhanced functional properties without thermal treatment or chemical modification which may not be desirable in food systems where natural modified flour is required.