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Moringa seed is also rich in nourishment and used for many purposes. Moringa oleifera seeds are a promising resource for food and non-food applications, due to their content of monounsaturated fatty acids with a high monounsaturated/saturated fatty acids (MUFA/SFA) ratio, sterols and tocopherols, as well as proteins rich in sulfated amino acids.

Oil is the main component of the seed and represents 36.7% of the seed weight. The oil can be extracted almost entirely by solvent extraction, generally n-hexane, whereas less yield is obtained by cold press extraction. In fact, only 69% (on average) of the total oil contained in seeds can be extracted by cold press. Furthermore, like the protein fraction, M. oleifera seeds have a high content of methionine and cysteine, close to that reported for milk and eggs. Therefore, they can be consumed together with legumes which are deficient in sulphur amino acids. Moreover, M. oleifera seeds seem to be free of trypsin inhibitor and urease activity, confirming the high protein digestibility (93%)


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- Product
- Scientific Name
- Protein
- Fat
- Dietary Fiber
- Shelf life
- Packaging
- Moringa Seed
- Moringa Oleifera
- Min. 50%
- Max 5%
- Min 10%
- 2 years
- 1-25 kgs