1. Oluwatosin Oginni1 and Babatunde Ogunsina2 Dehulled Moringa Seeds
Influence of Processing Techniques on Physical and Hydration Properties of Moringa oleifera Seeds
Oluwatosin Oginni1 and Babatunde Ogunsina2
1School of Natural Resources, West Virginia University, Morgantown WV Contact
2Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile Ife, Nigeria
INTRODUCTION
Axial
Dimension
Properties
Effective
Diameter
Shape Indices
Bulk Density
Hydration Capacity
Swelling
Capacity
Minimum Cooking Time
Water Uptake
Ratio
Moringa oleifera is widely cultivated in the tropical and subtropical areas where the young seed, pods and leaves are used as vegetables. It is also used for water purification and medicinal purposes.
Prior to consumption, human foods are subjected to processing techniques such as soaking, roasting cooking which causes changes to the physical, hydration, nutritional and sensory characteristics of the food.
Processing of moringa seeds into edible commercial food properties requires that appropriate equipment and facilities be designed and selected for its bulk handling and storage.
Knowledge of change in the physical and hydration properties of processed moringa seeds is critical in the selection and design of bulk handling equipment.
The objective of this work therefore is to quantify the influence of two processing techniques on the physical and hydration properties of moringa seeds.
RESULTS
Fig 5: Effect of soaking time and cooking methods on water uptake ratio of processed moringa seeds
DISCUSSION
The changes in axial dimension of cooked moringa seeds shows the extent of moisture absorption during cooking duration
The shape indices of the processed moringa seeds represented by sphericity and aspect ratio were not significantly affected by the soaking time and cooking method
The surface area (Fig 2) were significantly affected by the cooking method but the soaking time did not have any effect on it.
There was a significant difference in the average bulk density (Fig 3) of the processed moringa seeds in comparison with the raw seeds. The increase is indicative of volumetric change as a result of moisture absorption by the seeds.
The minimum cooking time for microwave cooking method was approximately half of the time used for conventional cooking method (Fig 4). Reduced cooking time can be a beneficial factor to consider when fuel consumption is a concern.
The hydration and swelling capacities were not significantly different with the two cooking methods and soaking time.
Increase in water uptake ratio may be directly related to increase in bulk density. Higher water uptake ratio contributes to longer cooking time
Moringa Kernels
Dehulled Moringa Seeds
Fig 1: Effect of soaking time and cooking methods on effective diameters of processed moringa seeds
Fig 2: Effect of soaking time and cooking methods on surface area of processed moringa seeds
METHODOLOGY
Dried moringa seeds obtained from Obafemi Awolowo University Teaching and Research Farm were dehulled, cleaned of dirt and chaffs, stored in airtight container and thereafter stored in a refrigerator until time of use.
About 50 g of the samples were soaked in distilled water for 2, 4 and 6 hours respectively.
The soaked samples were thereafter subjected to conventional and microwave cooking methods.
The cooked samples were characterized for their physical and hydration properties.
CONCLUSION
Soaking duration did not have significant effect on most of the properties measured.
However, the cooking methods greatly influenced the physical properties.
Reduction in the cooking time which is an important parameter in terms of energy consumption was enhanced by the microwave cooking method
Fig 3: Effect of soaking time and cooking methods on bulk density of processed moringa seeds
Fig 4: Effect of soaking time and cooking methods on minimum cooking time of processed moringa seeds