Nutritional, Functional and Microbiological Analysis of Powdered Seed of Moringa oleifera

Abstract

This study looked to establish the proximate composition, mineral content, water absorption capacity, energy values and microbial load of the seeds of Moringa oleifera following processing. The study was carried out using standard physicochemical and microbiological techniques. Proximate analysis revealed that M. oleifera seed powder was rich in protein (34.39%) and fat (37.76%). The mean crude fibre, ash and carbohydrate values were 5.10%, 5.93% and 9.42% respectively while moisture was relatively low at 7.40%. The water absorption capacity, gross energy and metabolisable energy levels were determined as 428.01%, 509.67 Kcal/100g and 398.22 Kcal/100g respectively. The heavy metal levels were low to negligible but the calcium and phosphorus levels were somewhat high at 437.85 mg/kg and 525.10 mg/kg respectively with a ratio of 0.834. Counts of 1730 CFU/g and 121 CFU/g were obtained for total heterotrophic bacteria and total fungi. The fungi and bacteria obtained were Rhizopus stolonifer, Aspergillus niger, Bacillus, Staphylococcus aureus, Pseudomonas aeruginosa, Proteus and Micrococcus luteus. No coliforms were recorded. The results from this study established M. oleifera seed powder as a good source of energy, protein, fat, calcium and phosphorus amongst other minerals and nutrients. Its nutritional and mineral content support coagulation/ flocculation and use in livestock and aquaculture feed.