Department of Food Science and Technology, Federal University of Technology Akure, Nigeria.
Department of Human Nutrition, Faculty of Public Health, College of Medicine, University of Ibadan Ibadan, Oyo State, Nigeria.
Food Sci Nutr. 2013 Nov;1(6):452-63. doi: 10.1002/fsn3.70. Epub 2013 Oct 21.
Moringa oleifera seeds were processed as raw M. oleifera (RMO), germinated M. oleifera (GMO), and fermented M. oleifera (FMO), and were evaluated for proximate, minerals, amino acids, fatty acids, phytochemicals/antinutrients, and functional properties. Protein content of GMO (23.69 ± 0.11 g/100 g) was higher than FMO (21.15 ± 0.08 g/100 g) and that of RMO (18.86 ± 0.09 g/100 g) (P < 0.05), respectively. Energy value of FMO (465.32 ± 0.48 kcal) was higher than GMO (438.62 ± 0.12 kcal) and that of RMO (409.04 ± 1.61 kcal), respectively. Mineral contents in GMO were significantly higher in iron, sodium, potassium, magnesium, and copper, while FMO were higher in calcium, phosphorus, and magnesium, and both were significantly lower than those in RMO (P < 0.05). Total essential amino acids (TEAAs) in FMO (31.07 mg/g crude protein) were higher than in GMO (26.52 mg/g crude protein), and were higher than that in RMO (23.56 mg/g crude protein). Linoleic acid (58.79 ± 0.02-62.05 ± 0.01 g/100 g) and behenic acid (0.13 ± 0.00-0.20 ± 0.06 g/100 g) were the predominant and least fatty acids, respectively. Phytochemical/antinutrient compositions in FMO samples were significantly lower than GMO, and both were significantly lower when compared with RMO samples (P < 0.05). The bulk density (pack and loose), foaming capacity, swelling capacity, and water absorption capacity (WAC) of FMO were significantly higher than those of GMO, and there was no significant difference between GMO and RMO samples. The study established that fermentation processing methods increased the protein content, essential amino acid, and polyunsaturated fatty acid profiles, and reduced antinutrient compositions of M. oleifera seed than germination processing techniques; hence, fermentation techniques should be encouraged in processing moringa seeds in food processing.
辣木种子经过加工可制成生辣木(RMO)、发芽辣木(GMO)和发酵辣木(FMO),并对其进行了成分分析、矿物质、氨基酸、脂肪酸、植物化学物质/抗营养物质和功能特性的评价。GMO 的蛋白质含量(23.69 ± 0.11 g/100 g)高于 FMO(21.15 ± 0.08 g/100 g)和 RMO(18.86 ± 0.09 g/100 g)(P < 0.05)。FMO(465.32 ± 0.48 kcal)的能量值高于 GMO(438.62 ± 0.12 kcal)和 RMO(409.04 ± 1.61 kcal)(P < 0.05)。GMO 中的矿物质含量在铁、钠、钾、镁和铜方面显著较高,而 FMO 中的矿物质含量在钙、磷和镁方面较高,两者均明显低于 RMO(P < 0.05)。FMO 中的总必需氨基酸(TEAAs)(31.07 mg/g 粗蛋白)高于 GMO(26.52 mg/g 粗蛋白),也高于 RMO(23.56 mg/g 粗蛋白)。亚油酸(58.79 ± 0.02-62.05 ± 0.01 g/100 g)和山嵛酸(0.13 ± 0.00-0.20 ± 0.06 g/100 g)是含量最高和最低的脂肪酸,分别为。FMO 样品中的植物化学物质/抗营养成分显著低于 GMO,且与 RMO 样品相比,两者均显著降低(P < 0.05)。FMO 的堆密度(包装和松散)、泡沫能力、膨胀能力和吸水率(WAC)均显著高于 GMO,而 GMO 与 RMO 之间没有显著差异。该研究表明,发酵处理方法增加了辣木种子的蛋白质含量、必需氨基酸和多不饱和脂肪酸谱,并降低了发芽处理技术的抗营养成分含量;因此,在食品加工中应鼓励发酵技术来处理辣木种子。