Functional and sensory quality of complementary food blended with moringa leaf powder
dc.contributor.author | Selemani Yustus Salha | |
dc.contributor.author | Issa-Zacharia Abdulsudi | |
dc.contributor.author | Chove Mlipano Lucy | |
dc.date.accessioned | 2024-03-09T05:36:05Z | |
dc.date.available | 2024-03-09T05:36:05Z | |
dc.date.issued | 2023-08-23 | |
dc.description | European Journal of Nutrition & Food Safety Volume 15, Issue 9, Page 13-24 | |
dc.description.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. | |
dc.identifier.issn | 2347-5641 | |
dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/5912 | |
dc.language.iso | en | |
dc.publisher | European Journal of Nutrition & Food Safety | |
dc.subject | Complementary foods | |
dc.subject | sensory evaluation | |
dc.subject | moringa leaf powder | |
dc.subject | nutritional value. | |
dc.title | Functional and sensory quality of complementary food blended with moringa leaf powder | |
dc.type | Article |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- 20. Salha et al. 2023_Functional and Sensory Quality of Complementary Food Blended.pdf
- Size:
- 758.46 KB
- Format:
- Adobe Portable Document Format
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed upon to submission
- Description: