Quality evaluation of moringa (Moringa oleifera) seed and defatted cake
Author(s): Tushar Ravikiran Ramteke, Larens Kuril and Om Prakash Suryawanshi
Abstract: The moringa seeds are gaining interest due to its medicinal and nutrient-rich profile. The objective of this study was to explore the quality evaluation of moringa seed and its defatted cake. The proximate analysis was carried out using the methods suggested by the various authors. The moringa has been found to have a protein content of 32.66%, carbohydrates of 14.43%, fat content of 36.12%, fiber content of 68.5% and ash content of 4.79%. The defatted moringa seed cake, a by-product of extracting oil from moringa seeds, exhibits a compelling nutritional profile. The seed cake obtained after the extraction of oil from the moringa seeds was also analyzed for the for its nutritional compassion. The defatted moringa seed cake had found to have moisture content of 4.99%, protein content of 51.28%, carbohydrate of 25.70%, fat content of 0.45%, fiber content of 10.56% and ash content of 6.50%. The defatted seed cake found to have the highest content of protein due to the large amount of oil has been removed from the seed; therefore, it can be further utilized to fortify other edible food items.
