Physicochemical and functional properties of Moringa oleifera seed and leaf flour

Secondary structure of protein, surface hydrophobicity, and functional properties of defatted Moringa olifeira seed and leaf flour were studied. Protein presented high β-sheet (32.77–41.11%) and β-turn (37.97–39.31%) structures. Water holding and oil absorption capacities of leaf flour were adequate for using in food formulations. Surface hydrophobicity of seed flour increased significantly at pH 9. Leaf protein was more soluble than the seed one, excepted at pH 4–5. Neutral and basic pH favoured emulsifying capacity (EC) of seed flour. The maximum EC was 52.17%. The emulsion stability (ES) was greater at acidic pH and seed flour concentration of 4% (w/v). The maximum ES (53.84%) was observed pH 4 and oil to water ratio of 1/2 (v/v). For applications where high foaming properties are required, it is important to use the seed flour at combined high pH and concentration. The maximum foam capacity and stability (87.50 and 82.50%, respectively) was observed at pH 9 and flour concentration of 4% (w/v).