scholarly journals Quality assessment of tiger nut milk fortified with Moringa oleifera seed powder

2019 ◽  
Vol 30 (2) ◽  
pp. 108-112
Author(s):  
Aanuoluwa R. Osaloni ◽  
Charles O. Arijeniwa ◽  
Sunday O. Bada ◽  
Elliot O. Seyifunmi
Keyword(s):  
Sensory Quality ◽  
Moringa Oleifera ◽  
Micrococcus Luteus ◽  
Control Sample ◽  
Rhizopus Stolonifer ◽  
Fortified Milk ◽  
Fungal Load ◽  
Moringa Oleifera Seed ◽  
Carbohydrate Contents

Abstract In this study, the effect of fortification of tiger nut milk with moringa seed on the microbial, nutritional and sensory quality of the local beverage was investigated. Fortification of tiger nut milk significantly (p ≤ 0.05) reduced the fungal load of the drink with 8.00 as against 17.00 in the control sample. The organisms isolated from the freshly prepared tiger nut milk blends were Bacillus subtilis, Micrococcus luteus, Saccharomyces cerevisiae, Aspergillus niger, Rhizopus stolonifer and Penicillum species. Further, fortified milk had higher moisture (78.51%), protein (2.97%) and lipid (2.01%) contents compared with the unfortified milk which had 76.83%, 2.11% and 1.45% respectively. Also, the ash, fiber and carbohydrate contents of the unfortified tiger nut milk were higher than that of the fortified tiger nut milk. Similarly, the fortified milk had higher level of all the minerals assessed than unfortified milk. In the sensory evaluation, tiger nut milk fortified with moringa seed had comparable rating to the unfortified milk in appearance, color, consistency and acceptability, but had a lower rating for taste and higher rating for aroma. These results suggest that moringa seed powder may be added to tiger nut milk to improve its nutritional quality.

scholarly journals The use of Moringa Oleifera Seed Powder as Coagulant to Improve the Quality of Wastewater and Ground Water

2016 ◽  
Vol 31 ◽  
pp. 012033 ◽  
Author(s):  
Hendrawati ◽  
Indra Rani Yuliastri ◽  
Nurhasni ◽  
Eti Rohaeti ◽  
Hefni Effendi ◽  
...  
Keyword(s):  
Ground Water ◽  
Moringa Oleifera ◽  
Moringa Oleifera Seed

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

2018 ◽  
Vol 156 ◽  
pp. 01028
Author(s):  
Andri Kumoro ◽  
Jefri Hidayat
Keyword(s):  
Functional Properties ◽  
Sensory Quality ◽  
Sodium Metabisulfite ◽  
Gelatinization Temperature ◽  
Soaking Time ◽  
Seed Flour ◽  
Durian Seed ◽  
Carbohydrate Contents ◽  
Physicochemical And Functional Properties

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

scholarly journals Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

2019 ◽  
Author(s):  
J. C. Tondare ◽  
A. S. Hembade
Keyword(s):  
Leaf Extract ◽  
Sensory Quality ◽  
Sugar Content ◽  
Control Sample ◽  
Overall Acceptability ◽  
Powder Concentration ◽  
High Sugar Content ◽  
Great Possibility ◽  
Hedonic Scale

Amrakhand is a variation of shrikhand where it is mixed with pureed mango popular in western part of southern peninsula of India; consumers in Gujarat prefer its sweet variety while those in Maharashtra prefer the tangy/soury variety. High sugar content in the Amrakhand contributes to the total energy intake; carbohydrate is the most restricted item in the diet of both dietetic and diabetic individuals. Stevia is a natural sweetener with zero calories and its beneficial influence on human health, there is a great possibility of its use in food industry. The main aim of study was to investigate the sensory quality of Amrakhand prepared by using stevia leaf extract powder at different level of concentrations. Six different concentrations of sucrose and stevia used were 30:70(T1), 25:75 (T2), 20:80 (T3), 15:85 (T4), 10:90 (T5) based on quantity of chakka. Control sample (T0) was prepared from 100:0 sucrose and stevia leaf extract powder concentration. Sensory attributes (colour and appearance, flavor, Mouthfeel, Body and texture, taste and overall acceptability) were judged by panel using 9- point hedonic scale the preferred order of samples was as follows : T1>T2>T0>T3>T4>T5. Amrakhand with treatment T1 (30:70) was more acceptable by the panel of judges.

scholarly journals High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1735
Author(s):  
Urszula Krupa-Kozak ◽  
Natalia Drabińska ◽  
Cristina M. Rosell ◽  
Beata Piłat ◽  
Małgorzata Starowicz ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Total Sugar ◽  
Gluten Free ◽  
Technological Parameters ◽  
High Quality ◽  
Confectionery Products ◽  
Similar Appearance ◽  
Long Chain

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.

Effect of dietary Moringa oleifera seed meal inclusion on performance and carcass quality of female Ross 308 broiler chickens

2017 ◽  
Author(s):  
Jones Wilfred Ng’ambi ◽  
Lephai S. Molepo ◽  
Muzi Mandla Ginindza
Keyword(s):  
Broiler Chickens ◽  
Moringa Oleifera ◽  
Nitrogen Retention ◽  
Live Weight ◽  
Seed Meal ◽  
Randomized Design ◽  
Inclusion Level ◽  
Ad Libitum ◽  
Moringa Oleifera Seed

The objective of this study was to determine the effect of decorticated Moringa oleifera seed meal inclusion level on productivity and meat characteristics of female Ross 308 broiler chickens aged 21 to 42 days. The chickens were fed ad libitum isocaloric and isonitrogenous diets but with differing seed meal inclusion levels of 0 (M0), 5 (M5), 10 (M10), 15 (M15) and 20 (M20) g/kg DM, in a complete randomized design. Seed meal inclusion had no effect (P>0.05) on intake, growth and live weight but it improved (P>0.05) nitrogen retention of the chickens. Similarly, seed meal inclusion had no effect (P>0.05) on meat nitrogen, ash, pH and colour but it improved (P>0.05) lipid and energy contents of the meat. The results indicate that meat lipids, energy, polyunsaturated fatty acids, tenderness, juiciness and flavour were optimized at different seed meal inclusion levels of 11.10, 12.96, 12.67, 7.50, 15.50 and 19.50 g/kg DM, respectively.

scholarly journals Effectiveness of Moringa oleifera seed powder as qcoagulant and reduction of TSS, COD, total coliform in the face water

2019 ◽  
Vol 61 (1) ◽  
pp. 101-109
Author(s):  
Nguyen Van Hoai Phong ◽  
Phan Thi Kim Thi ◽  
Nguyen Thao Nhu ◽  
Huynh Thi Thanh Truc ◽  
Keyword(s):  
Water Sample ◽  
Moringa Oleifera ◽  
Low Cost ◽  
Control Sample ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Coagulation Time ◽  
The Face ◽  
Natural Coagulants ◽  
Moringa Oleifera Seed

The use of plant-deriveded natural coagulants in water treatment systems is seen as solution to replace chemical coagulants. Among them, the Moringa oleifera has proved to be one of the most effective natural, low - cost, environmentally friendly water coagulants. In this study, Moringa oleifera has used from 0 g (control sample without coagulants) to 2.0 g of Moringa oleifera seed powder in one liter of the Tien river water sample, coagulation time in 1 hour, 3 hours, 6 hours. The results of the study showed that Moringa oleifera seed powder has antibacterial ability when adding 0.4 g per liter of water treated. The water sample has TSS of 93.3 mg/l, COD of 101 mg/l, and the presence of 1530 MPN/100ml Coliform bacteria. After one hour coagulation of treatment, it reduced to TSS, COD, and Coliform were found to be 13.3 mg/l, 18.7 mg/l, and 9 MPN/100ml, respectively. The efficiency of reduction for 76.92% TSS, 81.57% COD, and 99.41% Coliform.

scholarly journals Production and quality evaluation of soy cheese (tofu) using various coagulants

2021 ◽  
Vol 13 (1) ◽  
pp. 36-42
Author(s):  
Joel Ndife ◽  
Itohan Imade ◽  
James Samaila
Keyword(s):  
Moringa Oleifera ◽  
Quality Evaluation ◽  
Vitamin B1 ◽  
Seed Extract ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Sensory Qualities ◽  
Cheese Analogues ◽  
Moringa Oleifera Seed

Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of soy cheese. In this study, soy cheese (tofu) samples were prepared from soybean using four selected coagulants - Moringa oleifera seed extract (MC), tamarind seed extract (TC), lime juice (LC) and alum (AC). The effects of the coagulants on the physicochemical, microbial and sensory qualities of the soy cheese samples were evaluated. The results of the physical properties of the samples showed that MC had higher yield (12.84%) and acidity (0.37%), while AC had the highest values in hardness (84.55%) and dry matter (36.72%) content. The result of the proximate composition revealed that MC had the lowest moisture content (60.52 %) and the highest protein content (22.51%). The ash content of the soy cheese samples from plant coagulants MC (3.00%), TC (2.80%) and LC (3.5%) were lower than that of the alum coagulant AC (3.89%). The cheese from alum coagulant (AC) had more minerals than those from plant coagulants. TC had the highest vitamin C (2.69 mg/100 g), while MC had the highest vitamin B1 (6.07 mg/100 g) and B2 (29.21 mg/100 g) contents. There was no detection of coliform in the soy cheese samples. There were no significant differences (p&gt;0.05) in the appearance and overall acceptability of MC sample and LC sample MC sample from Moringa oleifera seed extract coagulant had the highest sensory scores for flavour (8.35), texture (8.40) and overall acceptability (8.63). The results of quality properties of the cheese samples differed with the coagulants used. Moringa Oleifera coagulated cheese (MC) had superiority in nutrients and sensory qualities Hence, it is recommended for tofu production.

scholarly journals Physico-Bacteriological Parameters of the Pond Water Treated with Powdered Moringa oleifera Almonds Dried at Different Temperatures for the Purpose of Drip Irrigation

2020 ◽  
pp. 21-29
Author(s):  
Yerima B. D. Aboubacar ◽  
G. Guero Yadji
Keyword(s):  
Escherichia Coli ◽  
Organic Matter ◽  
Surface Waters ◽  
Drip Irrigation ◽  
Moringa Oleifera ◽  
Pond Water ◽  
Slight Reduction ◽  
Different Temperatures ◽  
Moringa Oleifera Seed

Surface waters are generally turbid because they contain suspended matter, organic matter, chemical and physical or even biological elements that make these waters unfit for drip irrigation. The almond powder of Moringa oleifera that was used in the study was dried in an oven for one month at temperatures of 25, 40 and 50°C and used to treat the water of Kongou Gorou Zarmagandey pond so it is suitable for localized irrigation. The purpose of this study was to evaluate the physico-bacteriological quality of the waters of this pond. The parameters studied are Escherichia. coli, faecal Streptococci, total germs and sulphito-reducers, organic matter, total residues and the color of treated water. After treatment of water with 100 mg/Lp Moringa oleifera seed powders dried at the respective temperatures of 25, 40 and 50°C, the supernatants were removed and analyzed. The results of this analysis show an increase in organic matter of 52.59, 55.84 and 57.14%; a slight reduction in total residues of 0.7%, 4.3% and 2.5% at the respective temperatures of 50, 40 and 25°C; an abatement of Escherichia. Coli is total (100% for all temperatures). For Streptococci, a reduction of 99.24% was observed for the dose at 25°C and 98.48% for those at 40 and 50°C. For Sulfo-reducing agents, the efficacy of the treatments is therefore total, 100% for doses of 100 mg. 1 to 25 and 40°C and about 99.99% for that at 50°C. Finally, in terms of color, there was a drop of 97.62%; 97.858% and 98.167% at the respective temperatures of 50°C, 25°C and 40°C. The analysis of the water in the study area shows that the latter is in line with the FAO guidelines on the physico-bacteriological aspects of irrigation water in general and that of drip irrigation in particular.

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