Effects of Germination time on the Proximate Composition and Functional Properties of Moringa leaf powder

Abstract

Moringa seed was germinated at different temperatures (0,24, 48 and 72 hours) and changes in their proximate composition and functional properties of the germinated moringa seed flour were evaluated using standards methods and compared with native moringa seeds flour. Gremination increased protein and ash contents while fat,crude fiber and carbohydrates content decreased .Germination incresed water and oil absorpiton capacity , foaming capacity,protein solubility and gel consistency.Germination decreased bulk density, emulsifying capacity, dispersibility and swelling power. Lower percentage syneresis valuewas observed in the native moringa seeds flour which increased with gemination time. Germinate moringa seed flourpaste.The results of the study suggest that germinationis a low cost and natural means of prepaing 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.