Techno-Functional Properties of Two Varieties of Moringa Seeds

The understanding of the physical properties of seeds is crucial for the design and optimization of processing equipment and techniques. This study compares the physio-mechanical properties of two varieties of Moringa oleifera seeds: a local cultivar and the hybrid K-8. Various physical properties, including seed dimensions (length, width, thickness), arithmetic and geometric mean diameters, 1000-seed weight, sphericity, unit volume, aspect ratio, surface area, colour, bulk density, true density, and porosity, were measured. Additionally, frictional properties such as the angle of repose and coefficients of static friction were also determined. The average length, width, and thickness of the local cultivar seeds were found to be 8.08 mm, 5.55 mm, and 5.05 mm, respectively. In contrast, the hybrid K-8 exhibited slightly larger dimensions, with averages of 10.33 mm, 8.76 mm, and 7.58 mm, respectively. Similarly, the arithmetic and geometric mean diameters for the local cultivar were 6.22 mm and 6.07 mm, respectively, whereas the K-8 had slightly larger values of 8.89 mm and 8.80 mm. Other measured properties were also compared between the two varieties. K-8 exhibited higher water absorption and oil absorption capacities than the local cultivar. However, functional properties such as water solubility index, emulsion activity, emulsion stability, swelling power, and foaming capacity were comparable between both varieties. The superior functional properties of the K-8 suggest that its flour is particularly well-suited for the development of a wide range of food products.