Impact of Priming and Sprouting on the Quality and Functionality of Moringa oleifera Seed Flour

This study is aimed at investigating the impact of physical treatments (hydropriming, alkaline-priming with 0.5% NaOH, and sprouting) as pretreatments to improve the quality of Moringa oleifera (MO) seed flour for potential use in food products. An in vitro procedure was conducted with steeping medium and sprouting as the experimental factors. Nutrient composition, antinutrients, functional and antioxidative characteristics, sensory attributes, and microbiological quality of the treated seed flour were determined according to standard protocols. Hydropriming (9 h) and sprouting (4 days) increased the protein and fat content by 9% and significantly reduced (p < 0.05) the phytic acid, oxalate, and alkaloid content by 42%, 39.9%, and 33%, respectively, compared to untreated MO seeds. Conversely, there was a 7.8% increase in tannin content (p < 0.05) for hydroprimed and sprouted seeds, while an 18%–25% increase was reported for alkaline-primed and sprouted seed flour. Sprouting treatments resulted in significant variations (p < 0.05) in the functional, total phenolic, and antioxidative properties of the resultant flour. In addition, sprouting increased the anaerobic plate count (APC) by 1–2 log CFU/g while other safety indicators were within the safety limits for sprouted seeds. Principal component analysis (PCA) explained 84.91% of the total variability in the sensory attributes of the samples. Sweet and nutty flavors were developed in the flour when priming was combined with sprouting. Hydropriming MO seeds and sprouting can be used as a sustainable method to produce protein-rich flour with reduced antinutritional factors and bitterness, which can potentially be used as an ingredient for food fortification.