Physicochemical and functional properties of full‐fat and defatted Moringa oleifera kernel flour

Full‐fat and defatted Moringa oleifera kernel flours were analysed for their functional properties. The effect of pH and NaCl concentrations on the functional properties of the flours was investigated following standard procedures. The protein content of full‐fat and defatted flour was 36.18 and 62.76 g/100 g, respectively. The concentrations of other proximate constituents of the defatted flour were higher than those of the full‐fat flour. Nitrogen solubility was lowest at pH of 4.0 and 9.0, respectively, with maximum solubility occurring at pH of 6.0. Defatting increased the water absorption and fat absorption capacities of Moringa oleifera kernel flour. The foaming capacity and foam stability of the defatted flour were 86.0% and 82.0 mL, whereas that of full‐fat flour were 20.6% and 18.5 mL respectively. The defatted flour showed better emulsification (97.2 mL g^?1) than full‐fat flour (66.0 mL g^?1). The least gelation concentration of the defatted and full‐fat flours was 14% and 16% (w/v) respectively. Moringa oleifera kernel flour can be a valuable source of vegetable protein in fortified food products formulation.