Research, Society and Development, v. 9, n. 11, e82291110599, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i11.10599 1 Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing Prospecção química do óleo de moringa e qualidade bromatológica da torta, provenientes de diferentes tipos de processamentos dos grãos Prospección química de aceite de moringa y calidad bromatológica de la empanada, de diferentes tipos de procesamiento de granos Received: 11/25/2020 | Reviewed: 11/26/2020 | Accept: 12/01/2020 | Published: 12/04/2020 Bárbara Lemes Outeiro Araújo ORCID: https://orcid.org/ 0000-0001-5350-5174 Universidade Federal de Lavras, Brazil E-mail: barbara@oleo.ufla.br Ednilton Tavares de Andrade ORCID: https://orcid.org/ 0000-0002-8448-8781 Universidade Federal de Lavras, Brazil E-mail: ednilton@deg.ufla.br Jaqueline Damiany Portela ORCID: https://orcid.org/0000-0003-3944-3928 Universidade Federal de Lavras, Brazil E-mail: jaqueline-portela@outlook.com Rafael Peron Castro ORCID: https://orcid.org/ 0000-0002-0063-2302 Universidade Federal de Lavras, Brazil E-mail: peron@oleo.ufla.br Pedro Castro Neto ORCID: https://orcid.org/ 0000-0002-3836-5553 Universidade Federal de Lavras, Brazil E-mail: oleo@deg.ufla.br Abstract Moringa oleifera Lam. is a drought-resistant plant and able to survive in poor soils, obtaining up to three harvests per year. The objective of this work was to study the chemical