Effects of Sprouting Duration and Heat Processing on Nutrient Composition and Antinutritional Factors of Moringa Oleifera Seeds

Abstract

This study examined the influence of germination time and subsequent heat processing on the nutritional composition and antinutritional constituents of Moringa oleifera seeds. Seeds were germinated for 24, 48 and 72 h and then subjected to either boiling or controlled low-temperature roasting. Proximate composition, mineral profile and selected antinutritional compounds were quantified using established analytical procedures.Germination markedly improved nutrient density, reflected in progressive increases in protein, lipid and mineral contents, together with substantial reductions in tannins, phytate, alkaloids and oxalate. Protein rose from 27.6 % in untreated seeds to 39.1 % after 72 h of germination, while lipid content increased from 24.0 % to 34.0 %. Iron concentration nearly doubled over the same period. Concurrently, tannins and phytate declined by approximately 50 %, indicating improved nutritional accessibility.Thermal processing produced additional reductions in antinutritional factors, although its effects on nutrients differed by treatment. Boiling effectively eliminated detectable tannins and phytate and reduced oxalate to low levels, but caused measurable losses in protein and lipid fractions. In contrast, roasting preserved a larger proportion of macronutrients while still lowering antinutrient concentrations.Overall, the results indicate that combining controlled germination with moderate dry heating represents a practical strategy for enhancing the nutritional quality and potential food value of moringa seed flour. Such processing approaches may support the development of nutrient-dense complementary foods and plant-based formulations in resource-limited settings.