IMPACT OF DEBITTERING AND SOLID-STATE FERMENTATION ON THE ANTINUTRITIONAL FACTORS ANDANTIOXIDANT ACTIVITIES OFMORINGA OLEIFERA SEED FLOUR

Abstract

Moringa seeds are rich in proteins, micronutrients and bioactive constituents but its consumption is limited due to its high concentration of bitter alkaloids and other antinutritional factors (ANFs) that impede nutrient digestibility. In recent times, there is increasing interest in finding low-cost and effective processing technology for reducing ANFs in moringa seeds for improved nutrition and promotion of health. The aim of this study was to determine the impact of debittering (aqueous heat treatment) alone or in combination with fermentation on the antinutritional compounds and antioxidant activities of moringa seed flour. Results obtained revealed that debittering alone, and combined debittering and fermentation tr (61.65% and 92.85%, respectively), tannin (51.32% and 71.24%, respectively), trypsin inhibitors (57.95% and 81.54%, respectively), saponin (57.22% and 86.57%, respectively), nitrates (92.45% and 93.73%, respectively), urease activity (88.33% and 95.00%, respectively) and total alkaloids (67.49% and 92.93%, respectively), increased phenolics, antioxidant activities (ABTS, DPPH, FRAP and ascorbic acid)compared to the raw flour. The use of combined debittering and fermentation with Saccharomyces cerevisiae is thus recommended for debittering of moringa seeds.