Anissa Derder, Selma BEKKA, Najla Bentrad, Moufida Saidani-Tounsi, Ahmed Debez, Hatem Ben Jouira, Chaima Ould-Said, Sami Fattouch
Sustainable and environmentally friendly technologies are increasingly required to improve the nutritional quality of plant resources while supporting sustainable food systems.Moringa oleifera seeds are a nutrientdense resource with considerable potential for food and nutraceutical applications; however, their utilization remains limited by the presence of antinutritional compounds.This study aimed to compare the effectiveness of three seed priming techniques hydropriming (distilled water, HG), chemopriming (ascorbic acid, CG), and biopriming (M.oleifera leaf extract, MG) to identify the most effective treatment for simultaneously improving the nutritional composition, monosaccharide profile, bioactive compound content, and antioxidant capacity while reducing antinutritional factors in germinated M. oleifera seed flour.Treated seeds were evaluated for proximate composition, monosaccharide profile, antinutritional factors, extraction yield, phenolic compounds, and antioxidant activity.Our results demonstrate a significant improvement (p < 0.05) in both nutritive and bioactive features.MG produced the greatest increases in protein (+7.62%), fiber (+11.52%),ash (+14.41%),total phenolics (+82.62%), and flavonols (+103%), while markedly reducing alkaloids (-29.03%),oxalates (-55.97%),saponins (-41.18%), and phytates (-61.78%).Concurrently, priming treatments altered the monosaccharide composition by introducing additional sugars and increasing soluble sugar concentrations.Furthermore, antioxidant capacity was significantly enhanced in all treated samples, with CG exhibiting the strongest DPPH, ABTS, and FRAP scavenging activities.These findings demonstrate that eco-friendly priming-assisted germination represents an effective green biotechnological strategy for upgrading the nutritional and functional value of M. oleifera seeds.The proposed approach contributes to the sustainable valorization of plant resources and supports the development of functional ingredients for environmentally responsible food and nutraceutical systems.