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The purpose of this paper was to promote the use of residual moringa seed powder (RMSP) for the enhancement of cereal-based products. RMSP is usually discarded after seed-oil extraction. This work also promotes zero-waste and rheological approaches.

In search of novel and sustainable food products with high nutritional value, cold-pressed Moringa oleifera Lam. seeds residue (RMSP) was used for incorporation in muffin formulations. Wheat flour was partially substituted (0%, 1%, 3%, 5%, 7% and 9%) by RMSP. Sodium (Na), calcium (Ca) and iron (Fe) contents were quantified through atomic absorption spectrometry; protein, through the Kjeldahl method followed by AACC Method 46–13.01; and, fat content, by a modified version of AACC Method 30–25.01a. Analysis of variance (ANOVA) and Tukey tests were performed to determine significant differences between formulations at 95% reliability using Minitab® software. Furthermore, simple viscosity studies of the dough mixture were carried in a Brookfield DV-III Ultra Rheometer; Matlab® curve-fitting tool was used for obtaining the best non-Newtonian equation that modeled experimental data. Subsequently, computational fluid dynamics (CFD) simulations of non-Newtonian fluids along a segmented pipe were carried out in Comsol Multiphysics® software to depict the importance of modeling non-Newtoning fluids for downstream processes.

RMSP significantly (p < 0.0001) increased protein and Fe content for the 7% and 9% formulations; it dramatically changed Na and Ca content in all formulations, while fat remained constant.

The development of this type of product is an opportunity for communities that grow and harvest moringa as well as for food industries which can take advantage of moringa by-products for several subsequent processing.

For the first time, it was found that dough formulations with RMSP presented a pseudo-plastic and thixotropic behavior. In addition, the use of lignocellulosic by-products such as RMSP incorporates an added value to food products. In this case, it was demonstrated that moringa seed residue enhanced nutritional value to muffins and provided coagulant/flocculant action, which is essential during dough preparation.