Table 1.
Proximate composition (mg/100 g) of raw, germinated, and fermented Moringa oleifera seed flour
| Nutrient | RMO | GMO | FMO |
|---|---|---|---|
| Moisture (mg/100 g) | 10.60 ± 0.06a | 9.43 ± 0.03b | 8.13 ± 0.09c |
| Protein (mg/100 g) | 18.86 ± 0.09c | 23.69 ± 0.11a | 21.15 ± 0.08b |
| Fat (mg/100 g) | 13.35 ± 0.03c | 14.62 ± 0.04a | 14.00 ± 0.09b |
| Ash (mg/100 g) | 4.77 ± 0.04a | 4.34 ± 0.04c | 4.50 ± 0.04b |
| Fiber (mg/100 g) | 5.03 ± 0.07c | 5.48 ± 0.04b | 6.17 ± 0.03a |
| Carbohydrate (mg/100 g) | 53.36 ± 0.34b | 53.00 ± 0.16b | 61.07 ± 0.06a |
| Energy (kcal) | 409.04 ± 1.61c | 438.62 ± 0.12b | 465.32 ± 0.48a |
Values are means (±SEM) of triplicate samples. Means with different superscripts in the same row show significant difference (P < 0.05). RMO, raw M. oleifera flour; GMO, germinated M. oleifera flour; FMO, fermented M. oleifera flour.