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• Published Subscription 1 Jan 2019

  Effect of Soaking Time on the Proximate Composition of Moringa Seeds Flour

  By Omosuli S. V., Ibrahim T. A., Oloye D. A., Afolabi-Owolabi O.

  Abstract: Effect of soaking on the proximate composition of Moringa seeds was investigated. Moringa seeds were soaked in deionized water for 24, 48 and 72 hours respectively, followed by draining, drying and milling. The unsoaked seeds were milled and serve as control. Results of the proximate composition were compared in the raw and soaked Moringa respectively. The moisture contents in Moringa seeds increased with soaking time (8.00% to 9.90%). Variation in …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 17–19 Read article →