Abstract:The moringa presents great nutritional value thanks to its bioactive compounds, providing many benefits to human health. Therefore, this plant has been studied with the aim of being used as a food fortifier. The objective of this work was to describe the technological process in the production of moringa seed flour at different temperatures through numerical and analytical solutions and assess its final chemical quality. Moringa pods were obtained in experimental area and were treated by removing their seeds. … Show more
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