scholarly journals Proximate Composition, Phytochemical, Mineral and Sensory Analyses of Moringa oleifera Enriched Bread

2021 ◽  
pp. 73-80
Author(s):  
Ojokoh Eromosele ◽  
Ndukwe Chima Kalu ◽  
Asadu Kenneth
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moringa Oleifera ◽  
Enrichment Ratio ◽  
A Value ◽  
Sensory Analyses ◽  
Hedonic Scale ◽  
Mouth Feel

Aim/background: The study investigated the effect of Moringa oleifera powder on enriched bread samples produced at various levels. Wheat flour and moringa powder were formulated at different percent ratio (1%, 2%, 3% and 4%) to determine the best enrichment ratio. Methods: Proximate, phytochemical, mineral content and sensory evaluation of the bread samples were determined using bread made from 100% wheat flour which served as control. Results: Result for proximate composition showed a progressive drop (p<0.05) in the fibre content of the enriched bread samples with decreasing level of enrichment. The energy value of the bread samples ranged from 392.73 to 394.32 Kcal. For crude protein, sample with 4% moringa enrichment recorded the high protein content  which recorded a value of 12.89 %, which was significantly different (p<0.05) from other samples. The sample with 4% moringa enrichment recorded the highest ash content value of 2.67 % and was significantly different (p<0.05) from the other samples. Result of sensory evaluation using a nine-point Hedonic scale showed that enriched bread samples recorded 5.10 to 7.65 for appearance, 5.45 to 6.85 (aroma), 5.35 to 7.75 (texture), 5.55 to 7.70 (mouth feel) and 5.55 to 7.60 (general acceptability). Conclusion: The enrichment of bread products could be best achieved at moringa levels of 2 % and 4%.

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

2020 ◽  
Vol 15 (3) ◽  
pp. 15-23
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.M Aliyu ◽  
V. Akogwu
Keyword(s):  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Positive Influence ◽  
Sensory Properties ◽  
Standard Methods ◽  
Moisture Contents ◽  
Seed Flour ◽  
Sensory Analyses ◽  
Cowpea Flour ◽  
Moringa Oleifera Seed

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

scholarly journals Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado

2015 ◽  
Vol 4 (5) ◽  
pp. 165 ◽  
Author(s):  
Megan Kuikman ◽  
Colleen P. O'Connor
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Fruits And Vegetables ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Probiotic Yogurt ◽  
Sensory Qualities ◽  
Hedonic Scale

This study evaluated the effects of adding selected fruits and vegetables local to Mwanza, Tanzania on the sensory qualities of probiotic yogurt supplemented with <em>Moringa oleifera,</em> a local tree with a high micronutrient and protein content. A total of five samples were evaluated: 1) Probiotic yogurt (control), 2) <em>Moringa</em> probiotic yogurt, 3) <em>Moringa-</em>banana probiotic yogurt, 4) <em>Moringa</em>-sweet potato<em> </em>probiotic yogurt, and 5) <em>Moringa</em>- avocado probiotic yogurt. Consumers (n= 37) rated the five different samples on a 9-point hedonic scale for four sensory characteristics (flavour, appearance, texture and overall quality). The control sample and the <em>Moringa</em>-banana sample had significantly higher ratings (p&lt;0.05) than the <em>Moringa</em> sample for appearance, flavour, texture and overall quality. The <em>Moringa</em>-banana sample was not found to be significantly different than the control sample for all sensory characteristics (p&gt;0.05). Overall, the addition of banana to <em>Moringa</em> probiotic yogurt resulted in a product with comparable sensory qualities to probiotic yogurt alone.

scholarly journals Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)

2020 ◽  
Vol 24 ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
F. O.A. George ◽  
W. A. Jimoh ◽  
S. A. Abdulsalami
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Solar Drying ◽  
Larimichthys Polyactis ◽  
Processing Methods ◽  
Smoked Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Completely Randomized Design ◽  
Hedonic Scale

Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures.  The result of this study indicates that the odour and flavour of smoked fish product were significantly (p < 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.

scholarly journals Production of value-added broiler nugget enriched with dietary fiber from oat meal

2020 ◽  
Vol 49 (1) ◽  
pp. 71-82
Author(s):  
A Akhter ◽  
MM Hossain ◽  
M Habib ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Crude Protein ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Period ◽  
Broiler Meat ◽  
Overall Acceptability ◽  
A Value ◽  
And Storage

An experiment was conducted to find out the effect of oat meal as a source of dietary fiber to formulate enriched broiler nugget. For this purpose, nuggets were prepared into four different groups such as treatment 1: 10% wheat flour nugget, treatment 2: 20% wheat flour nugget, treatment 3:10% oat meal nugget and treatment 4: 20% Oat meal nugget. All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate composition of different nuggets batter was analyzed and highly significant differences were found in dry matter (%) and pH. Dry matter was lower, while pH was higher in control nugget (Treatment 1). Significant differences were found in crude protein (%), ether extract (%) among different nuggets, as well as among different storage time. Significantly higher DM (%), Ash (%) and EE (%) was found in broiler meat with 20% oat meal, while higher crude protein (%) were found in broiler meat+10% wheat flour. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time.  The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) tests. In all cases, the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of nuggets of different treatments at different storage period were measured.  No significant differences in b* value were found among broiler meat nuggets and storage time. On the other hand, different types of nuggets and storage period had a significant effect on L* and a* value. Significantly higher a* value was found in broiler meat with 10% wheat flour (T1). In sensory analysis, no significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages. It could be concluded that addition of oat meal as a source of dietary fiber did not differ the overall acceptability of broiler meat nuggets compare to broiler meat nuggets with wheat flour. Bang. J. Anim. Sci. 2020. 49 (1): 71-82

scholarly journals Sensory evaluation of wet noodle products added with Moringa oleifera flour with different concentrations

2021 ◽  
Vol 4 (2) ◽  
pp. 450
Author(s):  
Sutrisno Adi Prayitno ◽  
Nur Agustin Mardiana ◽  
Nurthalita Alifia Rochma
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Sensory Properties ◽  
Carbohydrate Source ◽  
Hedonic Value ◽  
Leaf Powder ◽  
Nutritional Needs

Noodles are foods that are often consumed by the community as a substitute for rice carbohydrates. Generally, noodles are only made from wheat flour which only has a carbohydrate source. Nutritional needs are not only carbohydrates but also fats and proteins and mineral groups. The purpose of this study was to determine the sensory properties of wet noodle products added with Moringa oleifera leaf flour with various concentrations. The concentration of Moringa oleifera flour compared to wheat flour used in making wet noodles was 0%:100%, 5%:95%, 10%:90%, and 15%:85%. The analytical parameters used are taste, color, aroma , and texture. The panelists used were untrained panelists. Panelists were asked to analyze the hedonic test on the sample of wet noodles served. The results showed that the concentration of Moringa oleifera leaf flour and wheat flour had an influenced on the hedonic level of each parameter in wet noodles. Overall, the best organoleptic value for wet noodles added with Moringa oleifera leaf flour was 5% and wheat flour 95% which had an average hedonic level of 103.06 colors, 102.34 aromas, 103.63 taste, and 100.71 on texture. While the lowest hedonic value was in the ratio of Moringa oleifera leaf flour and wheat flour of 15%: 85% with hedonic results 32.09 colors, 29.44 aromas, 29.89 taste, and 38.37 in texture. So it can be concluded that Moringa oleifera leaf flour is good in organoleptic substitution by 5%. Similar studies are needed with different or smaller concentrations of Moringa oleifera leaf powder.    

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder

2021 ◽  
Vol 44 (3) ◽  
pp. 129-134
Author(s):  
K. A. Sanwo ◽  
O. A. Olowolafe ◽  
S. O. Iposu ◽  
A. O. Oso ◽  
R. A. Sobayo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Zingiber Officinale ◽  
Quality Characteristics ◽  
Weight Losses ◽  
A Value ◽  
Ginger Powder

Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weight loss of 9.01% while batch 2 (25% ginger powder) had the lowest percentage refrigeration weight loss of 0.73%. Sensory evaluation showed that meaty flavour in batch 1 was highest (6.50) compared to other batches. Crude protein was highest in batch 5 (100% Ginger powder) with a value of 26.66% and lowest for batch 1 (0% Ginger powder) with 18.40%. Up to 100% ginger inclusion improved refrigeration stability and protein content of fresh beef sausages.

scholarly journals Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate

2020 ◽  
Vol 9 (1) ◽  
pp. 22-29
Author(s):  
T. A. Aderinola ◽  
O. E. Lawal ◽  
T. D. Oluwajuyitan
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Moringa Oleifera ◽  
Seed Protein ◽  
Nutritional Composition ◽  
Protein Concentrate ◽  
Significant Difference ◽  
The Impact ◽  
Moringa Oleifera Seed ◽  
Microbiological Properties

The aim of the study was to evaluate the impact of Moringa oleifera seed protein concentrate supplementation on the nutritional composition of biscuit. Biscuit was supplemented with M. oleifera seed protein concentrate at 2, 4 and 6% and evaluated for the proximate composition, amino acid profile, mineral element composition, microbiological properties and sensory qualities. The proximate composition result showed that the biscuits contained: 8%, 58.92%, 6.45%, 0.32%, 0.97% and 26.32% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate, respectively. The essential amino acids were lysine (6.57%), leucine (6.02%), tryptophan (5.23%), valine (5.20%), phenylalanine (4.25%), threonine (4.10%), histidine (4.03%), isoleucine (3.34%) and methionine (2.94%). The proximate composition results showed a slight but progressive increase in crude protein content due to the supplementation while the overall quality acceptability did not show any statistically significant difference among the biscuit samples. The microbiological result also revealed that the biscuits were safe and the level of detection were within the safe range for baked products. It was concluded that supplementation of biscuit with M. oleifera seed protein concentrate is safe and the consumption of the biscuits may support growth and development of children who are the major consumers.

scholarly journals Industrial Potential of Two Varieties of Cocoyam in Bread Making

2012 ◽  
Vol 9 (1) ◽  
pp. 451-464 ◽  
Author(s):  
Nnabuk O. Eddy ◽  
Emmanuel Essien ◽  
Eno E. Ebenso ◽  
Richard A. Ukpe
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Specific Volume ◽  
Control Sample ◽  
Wheat Bread ◽  
Physical Parameters ◽  
Bread Making ◽  
Substitution Level ◽  
Xanthosoma Sagittifolium

The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition), nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS) andColocasia esculenta (CE) were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%). The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample) containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level ofCE. Sample H containing 50% substitution level ofXSwith specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level ofXSwas rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level ofCErespectively were rated the poorest. The proximate composition of the bread samples was also carried out.CE, XSand wheat bread samples (100%) recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content.XSbread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash,CEbread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113.XSperformed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore strongly recommended from this study.

scholarly journals Elaboration of By-Products of Cará (Dioscorea spp.) From Agroecological Experience

2020 ◽  
Vol 12 (10) ◽  
pp. 205
Author(s):  
Ana C. N. Lobato ◽  
Jane M. Leão ◽  
João B. D. Damaceno ◽  
Matheus M. Caniato ◽  
Kirk R. M. Soares ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Nutritional Value ◽  
High Energy ◽  
Target Audience ◽  
Bakery Products ◽  
Hedonic Scale ◽  
The One ◽  
By Products

Yam (Dioscorea spp.) is a tuberous plant of high energy and nutritional value, with great importance for the industry and as a food because of its composition. With the purpose of developing bakery products and determining its acceptability, cake, biscuit, pasta, pancake, bread, and pizza were prepared with 0 to 20% of starch in substitution for wheat flour. Yam starch was obtained when arriving at the industry in Caapiranga-AM, the flagship yam processing town in the region. Sensory evaluation was carried out by a target audience of 50 individuals, using a hedonic scale. For the statistical analysis, the Tukey&rsquo;s test was used, and it was found that in the overall analysis, the best treatments were the control (no yam starch) and the one with 5% of yam starch. The production of these byproducts is viable, adding value to yam and delivering a product with better quality to consumers.

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