Izvorni znanstveni članak
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
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
Datum izdavanja:
31.12.2015.
Posjeta: 2.064 *