Amino and fatty acids profiles of moringa oleifera seed flour

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dc.contributor.authorAbiodun O.A., Adegbite J.A., Ojo A. and Amanyunose A.A.
dc.date.accessioned2024-04-24T12:04:51Z
dc.date.available2024-04-24T12:04:51Z
dc.date.issued2015-06-30
dc.descriptionThe work is on product value addition
dc.description.abstractAmino 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
dc.description.sponsorshipSelf
dc.identifier.citationNil
dc.identifier.otherNil
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/12813
dc.language.isoen
dc.publisherMoringa Plantation, University of Ilorin
dc.relation.ispartofseries2; 29-37
dc.subjectMoringa
dc.subjectDeffated seed flour
dc.subjectAmino acid
dc.subjectfatty acid profile
dc.titleAmino and fatty acids profiles of moringa oleifera seed flour
dc.title.alternativeNil
dc.typeArticle

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