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Croatian journal of food science and technology, Vol. 6 No. 2, 2014.

Original scientific paper

Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food

A. K. Arise ; University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria; Durban University of Technology, Durban, South Africa
R. O. Arise ; University of Ilorin, Faculty of Science, Department of Biochemistry, Ilorin, Nigeria
M. O. Sanusi ; University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria
O. T. Esan ; University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria
S. A. Oyeyinka ; University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria; Durban University of Technology, Durban, South Africa

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Abstract

Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutrition.

Keywords

weaning food; yellow maize; millet; Moringa oleifera flower

Hrčak ID:

131735

URI

https://hrcak.srce.hr/131735

Publication date:

29.12.2014.

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