Moringa oleifera seed: a pathway to new innovative foods

Ever since the time of its discovery, Moringa oleifera is considered as a “miracle tree” because of its exceptional qualities. Its popularity remains in the name as drumstick for its long, green and slender pods which is usually consumed in many Indian household. Moringa oleifera Lam was firstly originated in India and since time immemorial is known for its drought resistance, rapid growth and nutritionally rich abilities. Along with nutritional value it is recognized for its great medicinal value as well. The pods and leaves are good source of protein, vitamins and minerals, antioxidants and phytochemicals whereas the flowers are highly recommended due to their antioxidant and flavonoids content. The plant part itself contains significant amount of calcium (Ca), phosphorus (P), magnesium (Mg), zinc (Zn), and chromium (Cr).

A broader information came into enlightenment about the plant, when research was solely done in the seeds. The seeds adjacently, lie side by side to each other inside the pods The structure of M. oleifera seed briefly comprises of wings, shell, seed coat which altogether encapsulates the seed kernel. Moringa seed kernel is the actual part that is used in different food formulations. They contain abundant quantity of oil which is composed of >70% of oleic acid which is similar to the composition of olive oil. Due to the availability of this particular fatty acid, it makes M. oleifera seed oil heart healthy for human consumption. The seeds exhibit antioxidant, anticancer and anti-inflammatory properties. Moreover, they are excellent sources of proteins, lipids, and carbohydrates and vitamin A and B1. Antinutritional factors like phytates, tannins, saponins and trypsin inhibitors imparts a detrimental idea about its digestibility. Moringa seeds undergoing various processes such as roasting, soaking and germination reduces all these factors without sacrificing its overall quality. 

Sprouting of M. oleifera seed: an effective process to its value enhancement

Prior to sprouting germination leads to a series of changes in the developing seed. Interestingly, germinated seeds are flavorful and tender whereas sprouted seeds have enhanced nutritional quality. Adding to that, sprouting activates the metabolic enzymatic pathways, which improves the seed digestibility, increases protein bioavailability, hydrolyses starch and enhances vitamin content. Therefore, addition of moringa seed extract in an existing recipe mostly increases the protein content of the entire food product.

The existence of any process is acknowledged only when we put efforts to understand it. So, now let us uncover a simple yet relevant 2-step process to be followed to produce M. oleifera sprouts:

• Soaking: Wash the seeds thoroughly and submerge them in lukewarm water for 1 day. Drain the excess water.
• Sprouting: Uniformly cover the seeds in a wet muslin cloth and hang them. Sprouting requires 2-days. For moisture retention, water must be sprinkled periodically in order to prevent the cloth from drying out.

A detailed experimental research work was indeed published in the Journal of Food Processing and Preservation that targeted the effect of roasting, soaking and germination of M. oleifera seeds and the results were evaluated in moringa seed flour. With treatment, the protein content increased highly. It had lower percentage of carbohydrate and dietary fibres. The antinutritional factors like phytates, oxalates, saponins, and trypsin inhibitors decreased hence, indicating its improved digestibility. The combined treatment (roasting, soaking and germination) was most effective and increased 20% of protein.

Awareness VS potentiality 

Research is evolving for the incorporation of M. oleifera into different food matrices in contrast to previous time. Despite the fact, studies focusing entirely on moringa seed is limited and require greater clarity especially, in the field of new product development. This does not narrow out the maximum available contribution that has already been made.

Baked food products like cookies, biscuits, cakes and breads have utilized moringa seed as their main component. According to a study published in The Journal of Culinary science and Technology, preparation of antidiabetic biscuits obtained by Moringa oleifera seed protein concentrate showed inhibition of alpha-glucose in addition to alpha-amylase which is significant in regulating blood sugar levels. On the other hand, a study published by MDPI concluded how moringa seed based beverage can be a competitive option to non-dairy beverages. It also emphasized that toasted moringa seeds had higher protein and lower fat content as compared to groundnuts. These researches provide a basic knowledge of how we can also elaborate the Indian food market with products made up of M. oleifera seed to bring out healthier versions of the pre-existing ones.

A few tickles of awareness among consumers, retailers and manufacturers, is necessary to spark curiosity about M. oleifera seeds and their perks. The challenge relies in the sensory attributes that impacts the palatability. This can be acquired by drafting and trying out recipes that involves combination of appealing ingredients to boost the taste buds. This will be a promoting factor to emerge its innovation to an everlasting limelight.

About the authors:

* A food technologist pursuing a 5 year integrated UG and PG in food technology from Centre of Food Technology, University of Allhabad

References

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