Amino and fatty acids profiles of moringa oleifera seed flour
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Date
2015-06-30
Journal Title
Journal ISSN
Volume Title
Publisher
Moringa Plantation, University of Ilorin
Abstract
Amino acid and fatty acid profiles of Moringa oleifera seed flour and oil were determined in this study. The seed was dried, milled and packaged in polyethylene bag. Analysis carried out on the flour includes proximate, amino acid and fatty acids profiles. Moringa seed flour contains higher protein (28.08%), fat 45.84%) and crude fibre content (7.73%). The anti-oxidant value was 38.08 mgAAE/g
Description
The work is on product value addition
Keywords
Moringa, Deffated seed flour, Amino acid, fatty acid profile
Citation
Nil