Functional and sensory quality of complementary food blended with moringa leaf powder
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Date
2023-08-23
Journal Title
Journal ISSN
Volume Title
Publisher
European Journal of Nutrition & Food Safety
Abstract
Functional and Sensory Quality of Complementary porridge made from Moringa Leaf Powder
blended with Pearl millet, Orange-Fleshed Sweet Potato, Dateswas evaluated using standard
methods. The Pearl millet grain flour, Moringa leaf powder and dates were blended in ratios of
90:2.5:7.5 [PmMD1], 95:2.5:2.5 [PmMD2], 88:3:9 [PmMD3] respectively. Also, Pearl millet grain
flour, Moringa leaf powder and Orange fleshed sweet potato were blended in ratios of 95.5:2:2.5
[PmMP1], 88:2:10 [PmMP2], 95:2.5:2.5 [PmMP3], respectively. The ratios were calculated based
on Recommended Daily Allowances (RDA) for children aged 1-2 years. Control sample was
blended with Pearl millet, Dates and Orange fleshed sweet potato in a ratio of 50:15:35 [PmDP],
respectively. A significant difference (p<0.05) in bulk density and viscosity were observed due to
the difference in amounts of Orange fleshed sweet potato and Dates. No significant difference
(p>0.05) in water absorption capacity was observed. Sensory evaluation showed significant
difference (p<0.05) between all samples and in all sensory parameters namely aroma, taste, color and overall acceptability. The sample PmDP was the most accepted in terms of colorwhereas
PmMP2 was the most accepted in terms of aroma, taste and overall acceptability. Quantitative
descriptive analysis was conducted to determine the intensity of color, aroma, sweetness,
thickness and grittiness among the samples. No significant difference (p>0.05) in the intensity of
color, aroma, thickness and grittiness. There was a significant difference in the intensity of
sweetness among the samples (p<0.05) and the mean values ranged from 4.2-1.9. The control
sample [PmDP] had the highest value in sweetness intensity as it contained Orange fleshed sweet
potato and Dates which are both of a sweet nature. A PCA biplot was drawn to indicate the
association between the samples and the attributes. All ingredients used in this study had a
different contribution in the functional quality of the porridge together with the sensory
quality.Orange fleshed sweet potato and Dates generally improved the sensory quality of the
porridge samples.
Description
European Journal of Nutrition & Food Safety Volume 15, Issue 9, Page 13-24
Keywords
Complementary foods, sensory evaluation, moringa leaf powder, nutritional value.