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Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices

Mutiat Balogun ; University of Ilorin, Nigeria
Abimbola Arise ; University of Ilorin, Nigeria
Rotimi Arise ; University of Ilorin, Nigeria
Fausat Kolawole ; University of Ilorin, Nigeria
Omomayowa Oyebanji ; University of Ilorin, Nigeria

Puni tekst: engleski, pdf (294 KB) str. 91-94 preuzimanja: 1.318* citiraj
APA 6th Edition
Balogun, M., Arise, A., Arise, R., Kolawole, F. i Oyebanji, O. (2015). Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (3-4), 91-94. Preuzeto s https://hrcak.srce.hr/154795
MLA 8th Edition
Balogun, Mutiat, et al. "Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 10, br. 3-4, 2015, str. 91-94. https://hrcak.srce.hr/154795. Citirano 27.07.2021.
Chicago 17th Edition
Balogun, Mutiat, Abimbola Arise, Rotimi Arise, Fausat Kolawole i Omomayowa Oyebanji. "Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 10, br. 3-4 (2015): 91-94. https://hrcak.srce.hr/154795
Harvard
Balogun, M., et al. (2015). 'Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10(3-4), str. 91-94. Preuzeto s: https://hrcak.srce.hr/154795 (Datum pristupa: 27.07.2021.)
Vancouver
Balogun M, Arise A, Arise R, Kolawole F, Oyebanji O. Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2015 [pristupljeno 27.07.2021.];10(3-4):91-94. Dostupno na: https://hrcak.srce.hr/154795
IEEE
M. Balogun, A. Arise, R. Arise, F. Kolawole i O. Oyebanji, "Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.10, br. 3-4, str. 91-94, 2015. [Online]. Dostupno na: https://hrcak.srce.hr/154795. [Citirano: 27.07.2021.]

Sažetak
Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa
based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85,
25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were
more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected
to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and
carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during
storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that
moringa based spice products with 20% inclusion of moringa are acceptable and can be use as spice in different household consumable product.

Ključne riječi
Moringa leaf; garlic; ginger; spice; proximate; sensory; microbial

Hrčak ID: 154795

URI
https://hrcak.srce.hr/154795

Posjeta: 1.502 *