CHEMICAL COMPOSITION OF RAW AND WATER-SOAKED MORINGA OLEIFERA SEEDS

Abstract

Moringa oleifera pods were harvested and the seeds removed, cleaned and soaked in water (200g/litre) for 1, 2 and 3hr respectively. The un-soaked seeds served as control. The seeds were then drained, dried and ground into powder and analysed for chemical constituents, using the methods of AOAC and spectrophotomeiric Folin-Denis. The un-soaked seeds (T1) had the highest dry matter (95.80%), ether extract (14.10%) and ash (5.15%) which was significantly different (p<0.05) from other treatments. However the seeds soaked for 3hr (T4) had the highest crude protein (36.08%) and crude fibre (12.55%) values while un-soaked seeds (Tl) had the least value (35.04%) for crude protein. Soaking the seeds for 3hr reduced phytochemicals (0.03% , 0.43% ,0.05% 3.70% ,and 0.93% for Alkaloids, Saponins ,Phenols ,Phytates and Cynogens respectively) and minerals (0.34% ,0.53% ,179.35mg\kg for Phosphorus , Potassium and Iron respectively) constituents which was significantly different (p<0.05) from other treatments . There were no significant differences (p>0.05) on Calcium and Magnesium values. Results of the study showed that soaking moringa seeds for 3hr was effective in increasing the crude protein and minerals there by reducing the phytochemical concentrations of Moleifera seeds powder