Protein Extractability from Defatted Moringa Oleifera Lam. Seeds Flour.

Protein extractability from defatted Moringa oleifera seed flour was studied under various conditions of pH (2-10),
time (5-60 minutes), salts (NaCl and CaCl2, salt concentrations (0-2 M) and solvent to flour ratio (10:1-30:1).
Results showed that protein extractability was dependent on pH, type of salt, salt concentrations and extraction
time. Salts extracted more proteins from the moringa seed flour than water. Maximum extraction of protein was
85.06% and 84.72% with 0.5 M CaCl,and 0.75 M NaCl respectively. On varying the pH, maximum extraction of
protein from defatted moringa flour was obtained at pH 4 with 0.5 M CaCl,. Solvent to flour ratio had no
significant effect on the protein extractability.