<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2224-6185</journal-id>
<journal-title><![CDATA[Tecnología Química]]></journal-title>
<abbrev-journal-title><![CDATA[RTQ]]></abbrev-journal-title>
<issn>2224-6185</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-61852022000300576</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Artículo original]]></article-title>
<article-title xml:lang="en"><![CDATA[Obtaining Moringa oleifera seed flour and its adequate presentation for human consumption]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Almora-Hernández]]></surname>
<given-names><![CDATA[Ernesto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Leon-Sánchez]]></surname>
<given-names><![CDATA[Gretter]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monteagudo-Borges]]></surname>
<given-names><![CDATA[Raisa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Campa-Huergo]]></surname>
<given-names><![CDATA[Concepción]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Jiménez]]></surname>
<given-names><![CDATA[Efraín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación de Plantas Proteicas y Productos Bionaturales Laboratorio de Investigaciones, Proyecto &#8220;Moringa como suplemento nutricional&#8221; ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>42</volume>
<numero>3</numero>
<fpage>576</fpage>
<lpage>589</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852022000300576&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852022000300576&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852022000300576&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El consumo de las diferentes partes de Moringa oleifera estimula los antioxidantes endógenos y combate la producción excesiva de radicales libres. La torta de semilla obtenida como subproducto de la extracción del aceite, presentan alto valor nutricional. El objetivo fue obtener harina a partir de la torta de semillas de Moringa para consumo humano. Se utilizó semillas de Moringa provenientes de la India sometidas a la extracción del aceite por prensado en frío. Se evaluaron cuatro variantes de tratamiento de la torta de semillas para extraer el aceite remanente que podría dificultar la obtención de la harina. Se realizó el secado en estufa a 42 °C hasta alcanzar la humedad un valor menor al 1%. Se molió y tamizó en malla de 1,0 mm en molino de cuchillas. El contenido de proteína vegetal de las semillas de la torta fue de 37,23 %, fibra vegetal 15,75 %, cenizas 11,76 % y almidón 20,23 %. El tratamiento de la torta con etanol (96 % v/v) facilitó el proceso de secado en menor tiempo e inferior valor de humedad final. En el escalado del procesamiento a 2 kg el secado presentó igual comportamiento y posibilitó obtener la harina con tamiz de 1,0 mm. Se fabricaron cápsulas de 500 mg de harina de semillas para futuros estudios. El procedimiento desarrollado posibilitó obtener la harina de la torta de semillas de Moringa con elevado potencial para el uso humano.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The consumption of the different parts Moringa oleifera stimulates endogenous antioxidants and combats the excessive production of free radicals. The seed cake obtained as a subproduct of the oil extraction, has high nutritional value. To obtain flour from Moringa seed cake for human consumption. Moringa seeds from India subjected to oil extraction of the oil by cold pressing. Four variants treatment were evaluated to extract the remaining oil that to obtain the flour. Drying was carried out in an oven at 42 °C until the humidity reached a value lower than 1 %. It was ground and through a 1.0 mm mesh in a blade mill. The vegetable protein content of the seeds cake was 37,23 %, vegetable fiber 15,75 %, ashes 11,76 % and starch 20,23 %. Treatment of the cake with ethanol (96 % v/v) facilitated the drying process in less time and with a lower final moisture value. In the scaling-up of the process to 2 kg, the drying showed the same behavior and made it possible to obtain the flour with a 1,0 mm sieve. 500 mg capsules of seed flour were manufactured for future studies. The developed procedure made it possible to obtain Moringa seed cake flour with high potential for use.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[harina de torta]]></kwd>
<kwd lng="es"><![CDATA[moringa]]></kwd>
<kwd lng="es"><![CDATA[torta de semilla]]></kwd>
<kwd lng="es"><![CDATA[secado]]></kwd>
<kwd lng="en"><![CDATA[cake flour]]></kwd>
<kwd lng="en"><![CDATA[Moringa]]></kwd>
<kwd lng="en"><![CDATA[seed cake]]></kwd>
<kwd lng="en"><![CDATA[drying]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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