IV. Conclusion
The analyses carried out on moringa seed flour
showed that the seed is nutritious above an average
seed that is being consumed in this part of the world.
The defatted cake has more nutrients than the
undefatted flour. Anti-nutrients in the flour are generally
lower and these could be eliminated during processing.
The flours are rich in mineral contents and physicochemical
parameter of the oil are comparable to other
edible oil. Therefore, flour from moringa seeds could be
employed in fortification of other food materials.