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Isolation and Characterization of Soluble Proteins from Moringa (Moringa Oleifera Lam) Seeds for Possible Use in Food Industries

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This analysis shows the functional properties of soluble proteins in moringa oleifera seeds, suggesting benefits for food industries.

Protein yield from moringa oleifera seeds is 29.09 g per 100 g of dry seeds, indicating high protein content.
Aqueous extraction yielded the highest protein content of 73.0 g per 100 g, significantly enhancing digestibility.
The study employed aqueous extraction and precipitation methods to isolate proteins, assessing their functional properties.
Moringa oleifera seeds' proteins may improve food formulations, showcasing their potential in food industry applications.

Ali et al. (2025) studied this question.

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