Preparation Protein Hydrolysate From Moringa Oleifera and Its Use as Fortified Vegetarian Food

Abstract

The moringa oleifera tree is known as a "miracle tree" because of its abundance in certain macro and micronutrients that are crucial to human nutrition. Depending on the cultivar and origin, the chemical makeup of the various Moringa tree sections might change. There are several uses for M. oleifera leaves, seeds, and flowers in food. Protein isolate from seed flour and protease extraction from leaves were prepared for this investigation. The protein was then partially purified using ammonium sulphate with saturated 75% and dialyzed, after which the specific activity (22.161, 65.422, and 115.064 U/mg) was recorded. Protease was used to create the protein hydrolysate through enzymatic hydrolysis, and the DPPH technique was used to calculate the antioxidant activity. Amino acid analysis and FTIR were determined. Lastly, moringa protein hydrolysate was introduced to the product, such as putties, in place of the moringa instead of  the meat.