• Gaurav Pandey
• Vinay Kumar Varshney
• Mandeep Kumar
• Tanmay Singh
• Abhinav Rawat

This paper evaluates the different processing techniques and applications of Moringa oleifera in the context of human nutrition. These seeds are particularly high in proteins (on average, 19%) and lipids (31%), and are therefore a valuable source of nutrition. In addition to their nutrition value, seeds and their oil have attracted interest in the food industry. For instance, the frying stability of Moringa oil has been proved to be higher than groundnut oil, and this when blended at relatively lower proportions used in snack products improved the taste and palatability. The seeds have been subjected to various processing techniques, including roasting, germination and boiling, for development of flours with good nutrient profiles. The defatted flours have been used in the formulation of different food products, such as cakes, cookies, burgers and infant porridge. Low incorporation amounts are generally well known, however, higher incorporation amounts can impart bitterness. Sold as superfood, yet defatted MSF and MO have not yet been appropriately used. This update underlines the significance of present treatment and describes the food uses of these constituents; also tapping into their potential to deliver nutritional requirements.

Moringa oleifera, Defatted seed flour, Functional food ingredients, Thermal and biological processing, Nutritional enhancement, Food product fortification

"Nutritional Valorization and Food Applications of Moringa oleifera Seeds: A Review of Processing Techniques, Functional Properties, and Health Implications", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 9, page no.e432-e440, September-2021, Available :http://www.jetir.org/papers/JETIR2109561.pdf

"Nutritional Valorization and Food Applications of Moringa oleifera Seeds: A Review of Processing Techniques, Functional Properties, and Health Implications", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 9, page no. ppe432-e440, September-2021, Available at : http://www.jetir.org/papers/JETIR2109561.pdf