What are we eating? Are we eating for fun, or for food, or for both? Most of us probably eat for pleasure, without knowing the real nutrition, which gives us what is necessary for the normal functioning of the body: proteins, carbohydrates, minerals, fibers, fats, etc.
All of these ingredients can be found in the foods we eat. But also through them we can introduce substances like GABA, thioglycosides, peptides, etc. in our body. that prevent chronic and destructive diseases.
To achieve this effect, it is important to achieve a daily balance of what we put in our mouth.
The great potential of Moringa seeds
Native to Asia and well known in Africa, the Moringa tree continues to spread in Europe and America. Although scientists focus on their consumption SheetsThe seeds of this plant also have great nutritional potential. In some African countries, it is consumed plain or roasted because it has a valuable nutritional composition and a high content of medicinal substances.
Low starch Moringa seeds are an important source of protein, polyunsaturated fatty acids (including omega 3 and 6), dietary fiber, minerals, vitamins, polyphenols, alkaloids (moringine) and of glucosinolates. As if that wasn’t enough, Germination of Moringa oleifera L. Improves the antioxidant activity of germs and increases their content of proteins, fibers, fats, riboflavin, thiamine, phenolic compounds, GABA and individual thioglycosides.
All of these vital compounds are associated with the prevention and treatment of various degenerative, chronic and catastrophic diseases such as Type 2 diabetes, cardiovascular disease, anemia and cancer.
According to the instructions European Food Safety Authority (EFSA)It is recommended that you eat more than 25 grams of fiber per day to maintain bowel function and reduce the risk of weight gain, cardiovascular disease, and type 2 diabetes, so consuming 100 grams of Moringa sprouts per day may address this. these needs.
Fettuccini is a product that many of us love, and we aren’t happy with just one dish of our favorite pasta. Traditionally made from 100% wheat semolina, it is a source of carbohydrates, high in energy and low in nutrients, so its excessive consumption can be harmful.
Recent studies They show that it is possible to make a traditional fettuccine with health benefits, using Moringa sprouts (Fig. 1), an ingredient with infinite nutritional and health properties, adding to the health benefits of those who consume this pasta.
Fettuccine can be fortified from 5% to 30% with sprouted Moringa (Fig. 2), which increases the nutritional quality and health characteristics of traditional pasta.
the Fettuccine Made from moringa sprouts It contains 1.3 times more protein than conventional pasta, 21 times more fiber and up to 5.6 times more minerals. On the other hand, the amount of carbohydrates is drastically reduced as the amount of sprouted moringa flour used to make fettuccine increases.
the Fettuccine Enriched with flour from the Moringa plant, it also has higher levels of thiamine (vitamin B1), riboflavin (vitamin B2), aminobutyric acid (GABA), phenolic compounds, glucosinolates and antioxidant activity, than conventional pasta.
The texture and organoleptic properties of the pasta are not affected when Moringa sprouts are added up to 10%. If this ratio is exceeded, a bitter taste may be perceived.
In conclusion, there is great potential when it comes to using Moringa seed powders as a nutritious and biologically active ingredient for the production of pasta, and why not, a wide range of functional food products such as products. bakery or extruded food.