Seed germination and sprouts production of Moringa oleifera: A potential functional food?

Abstract

Moringa oleifera is a plant valued for its properties and applications in Ethnomedicine. It is cultivated in India, tropical Africa, and America; some regions use their different tissues as food supplements. Although germination can increase seedlings' phytochemical content, few studies have described the phytochemical content of moringa seedlings during early growth. This study aimed to investigate and discuss the limited information dealing with moringa seed germination, sprout production, and seedlings' chemical composition. This bibliographical research was systematically and thoroughly conducted using some of the most internationally-recognized databases. M. oleifera plants are characterized by their ability to grow under adverse environmental conditions. Although they generally germinate at rates greater than 70%, this response depends on the altitude, light periods, temperature, and nutrient availability. Pre-germination treatments have also been reported to help improve germination yields; the most common is soaking exposure. The production of M. oleifera sprouts is a viable option for obtaining functional food as this process can increase the content of nutrients (e.g. lipids, proteins) and phytochemicals (glucosinolates and phenolic compounds). Also, sprouts can be used as additives to enrich conventional foods. It is concluded that there is little scientific information describing the germination process and the chemical composition of both moringa seeds and moringa sprouts. Therefore, it is a niche opportunity to build new research that helps fill the informational gaps mentioned above. Meanwhile, it is envisioned that biotic or abiotic agents might modulate the germination process and their chemical compounds.

Keywords

• Functional foods
• Nutrients
• Glucosinolates
• Phenolic compounds
• Isothiocyanates