Baruah, Luna DuttaHOQUE, FARHANAZ SULTANA2024-07-022024-07-022023https://krishikosh.egranth.ac.in/handle/1/5810211343The present study entitled “Evaluation of functional properties of seeds from Moringa Oleifera available in Assam” was undertaken with an aim to evaluate the functional properties of the Moringa oleiufera seeds.The objectives of the study were ,analysis of phytochemical and antioxidant properties of Moringa oleifera seeds, formulation of Moringa oleifera seeds flour incorporated product, nutritional evaluation of the developed product and analysis of hypoglycemic efficacy of the developed product. In the present study, a total no. of 45 different formulations of product (chapatti) were developed with incorporation of raw and debittered Moringa oleifera seeds flour. The debittering treatments were boiling, roasting as well as soaking ( for 12, 24, 36 and 48 hrs.) and boiling, and soaking (for 12, 24, 36 and 48 hrs.) and roasting. Results obtained from the analysis of phytochemical and antioxidant properties of the raw and treated Moringa oleifera seeds available in Assam in terms of total phenolic contents (mg/100g) of Moringa oleifera seeds for T0, TB, TSBa, TSBb, TSBc, TSBd, TR, TSRa, TSRb, TSRc, TSRd were found to be 29.55±0.01 mg/100g, 23.87±0.01 mg/100 g, 19.28±0.007 mg/100g, 18.96±0.02 mg/100g, 17.87±0.02 mg/100g, 16.26±0.02 mg/10g, 24.57±0.01 mg/100g, 19.55±0.04 mg/100g, 19.95±0.58 mg/100g, 19.99±0.017 mg/100g, 20.00±0.02 mg/100 g respectively. Total flavanoid contents (mg/100g) of Moringa oleifera seeds for T0, TB, TSBa, TSBb, TSBc, TSBd, TR, TSRa, TSRb, TSRc, TSRd, were found to be 5.82±0.04 mg/100g, 9.07±0.01 mg/100g, 6.03±0.02 mg/100g, 5.76±0.02 mg/100g, 5.73±0.01 mg/100g, 5.66±0.02 mg/100g, 5.74±0.01 mg/100g, 5.65±0.04 mg/100g, 5.62±0.03 mg/100g, 5.60±0.02 mg/100g respectively whereas tannin content (mg/100g) of the raw and treated Moringa oleifera seeds for T0, TB, TSBa, TSBb, TSBc, TSBd, TR, TSRa, TSRb, TSRc, TSRd; were 6.11±0.08 mg/100g, 3.24±0.01 mg/100g, 2.52±0.02 mg/100 g, 2.82±0.01 mg/ 100 g, 2.77±0.04 mg/100g, 2.92±0.01 mg/100 g, 3.02±0.02 mg/ 100 g, 2.89±0.05 mg/ 100g, 2.82±0.01 mg/ 100 g, 2.80±0.01 mg/100g, 2.69±0.01 mg/ 100g, respectively. The phytic acid contents of the raw and treated Moringa oleifera seeds ranged from 7.51±0.02 mg/ 100 to 9.82±0.03 mg/100g. The phytate contents (mg/100g) of the raw and treated Moringa oleifera seeds were observed as 8.05±0.03 mg/100g, 7.75±0.03 mg/100g, 7.51±0.02 mg/100 g, 7.54±0.01 mg/ 100 g, 7.57±0.01 mg/100g, 7.62±0.03 mg/100 g, 9.82±0.03 mg/ 100 g, 7.74±0.03 mg/ 100g, 7.77±0.01 mg/ 100 g, 7.84±0.02 mg/100g, 7.90±0.02 mg/ 100g, in T0, TB, TSBa, TSBb, TSBc; TSBd, TR, TSRa, TSRb, TSRc, TSRd; respectively. Antioxidant activity was ovserved highest in boiled Moringa oleifera seeds which showed 71.18±0.06%. All the formulations of raw and treated Moringa oleifera seeds flour incorporated chapatti with the level of 5 to 20 per cent were subjected to sensory evaluation by 10 semi trained panelists using 9 point hedonic scale. From the sensory evaluation chapatti incorporated with 20 per cent soaked (12 hrs) and boiled Moringa oleifera seeds flour i.e. CSBa4 and chapatti incorporated with 15 percent soaked (12 hrs) and roasted Moringa oleifera seeds flour i.e. CSRa3 were highly accepted in terms of all the sensory attributes and selected for further analysis. Results revealed in terms of moisture, crude fibre, crude fat, crude protein, total carbohydrate, total energy content and total mineral content for CSBa4 and CSRa3 were : 32.82±0.68 g/100g and 24.21±0.38 g/100g; 3.25±0.03 g/100g and 3.75±0.04 g/100g; 3.58±0.02 g/100g and 4.25±0.03 g/100g; 8.57±0.02 g/100g and 7.23±0.04 g/100g; 30.00±0.02 and 35.00±0.01; 214.09±0.04 kcal/100g and 220.43±0.03 kcal/100g; 1.80±0.03 g/100g and 1.89±0.01 g/100g respectively. Mineral contents of the developed product in terms of iron, calcium, potassium and zinc were found to be 4.07±0.04 mg/100g and 6.73±0.10 mg/100g; 40.16±0.42 mg/100g and 38.42±0.52 mg/100g; 158.6±1.00 mg/100g and 117.4±0.01 mg/100g; 1.10±0.02 mg/100g and 1.11±0.03 mg/100g respectively. In vivo studies were performed to study the impact of supplementation of the developed product in Wister rats. The product obtained score of 45.65 in the glycemic index scale and it can be considered as low glycemic index food. It also significantly reduced the blood glucose level of alloxan induced diabetic rats in 21 days supplementation period with @100 mg/kg b.w, @300 mg/kg. b.w. and @900 mg/ b.w. in dose dependent manner. The mean decrease in blood glucose levels were found to be 25 mg/dl followed by 21 mg/dl and 19 mg/dl in group D3, group D2 and group D1 respectively. From the findings of the study it can concluded that Moringa oleifera seeds possesed a decent nutritional composition and it can be incorporated in value added product development after subjecting to debittering treatments. The developed product can also be commercialized and popularized among different populations as a source of nutri dense food as this has low glycemic index property (45.65) and antihyperglycemic effect. It can be recommended to patients having type 2 diabetes mellitus with some modifications, as well as for people with other non communicable diseases.EnglishThesis