Moringa oleifera Lam. Proteins: Properties and Food Applications

Moringa oleifera has been and is used in Asian traditional medicine as a panacea to treat and prevent several diseases and is part of the oriental diet both as a raw and cooked ingredient. The ability of the plant to resist unfavorable environmental conditions, such as drought and high temperatures, makes it a sustainable agricultural choice for the future. The high amounts of phytochemicals such as polyphenols, glucosinolates, isothiocyanates, which have been extensively characterized, make Moringa leaf an ideal ingredient in cosmetics, and phytopharmacology, etc. In addition, Moringa leaves have an abundant protein content, making them a nutritious food. The characterization of M. oleifera's proteome has been neglected despite the relatively high abundance of proteins, which is unusual for a plant leaf. This chapter aims at a comprehensive review of the information available in literature on the proteinaceous tissues of Moringa (i.e., seeds and leaves). Nutritional and food safety information about Moringa leaves and seed proteins were collected together with research gaps, particularly those related to their technological application in the food industry.