Amino and fatty acids profiles of moringa oleifera seed flour

Abstract

Amino acid and fatty acid profiles of Moringa oleifera seed flour and oil were determined in this study. The seed was dried, milled and packaged in polyethylene bag. Analysis carried out on the flour includes proximate, amino acid and fatty acids profiles. Moringa seed flour contains higher protein (28.08%), fat 45.84%) and crude fibre content (7.73%). The anti-oxidant value was 38.08 mgAAE/g