Development of Moringa Olefeira Enriched Muffins

Serere Harusekwi Julien; Nemapare Patience

doi:doi:10.11648/j.ijnfs.20150402.19

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Development of Moringa Olefeira Enriched Muffins

Serere Harusekwi Julien, Nemapare Patience

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)

Received: 21 January 2015 Accepted: 24 February 2015 Published: 8 March 2015

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Abstract

This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)
DOI	10.11648/j.ijnfs.20150402.19
Page(s)	178-183
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Enriched Muffins, Moringa Olefeira Leaves, Development

References

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APA Style

Serere Harusekwi Julien, Nemapare Patience. (2015). Development of Moringa Olefeira Enriched Muffins. International Journal of Nutrition and Food Sciences, 4(2), 178-183. https://doi.org/10.11648/j.ijnfs.20150402.19

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ACS Style

Serere Harusekwi Julien; Nemapare Patience. Development of Moringa Olefeira Enriched Muffins. Int. J. Nutr. Food Sci. 2015, 4(2), 178-183. doi: 10.11648/j.ijnfs.20150402.19

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AMA Style

Serere Harusekwi Julien, Nemapare Patience. Development of Moringa Olefeira Enriched Muffins. Int J Nutr Food Sci. 2015;4(2):178-183. doi: 10.11648/j.ijnfs.20150402.19

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@article{10.11648/j.ijnfs.20150402.19,
  author = {Serere Harusekwi Julien and Nemapare Patience},
  title = {Development of Moringa Olefeira Enriched Muffins},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2},
  pages = {178-183},
  doi = {10.11648/j.ijnfs.20150402.19},
  url = {https://doi.org/10.11648/j.ijnfs.20150402.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.19},
  abstract = {This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.},
 year = {2015}
}

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TY  - JOUR
T1  - Development of Moringa Olefeira Enriched Muffins
AU  - Serere Harusekwi Julien
AU  - Nemapare Patience
Y1  - 2015/03/08
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.19
DO  - 10.11648/j.ijnfs.20150402.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 178
EP  - 183
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150402.19
AB  - This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.
VL  - 4
IS  - 2
ER  -

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Author Information

Serere Harusekwi Julien

Midlands State University, Department of food Science and Nutrition, Gweru, Zimbabwe
Nemapare Patience

Midlands State University, Department of food Science and Nutrition, Gweru, Zimbabwe

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Plain Text BibTeX RIS

APA Style

Serere Harusekwi Julien, Nemapare Patience. (2015). Development of Moringa Olefeira Enriched Muffins. International Journal of Nutrition and Food Sciences, 4(2), 178-183. https://doi.org/10.11648/j.ijnfs.20150402.19

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ACS Style

Serere Harusekwi Julien; Nemapare Patience. Development of Moringa Olefeira Enriched Muffins. Int. J. Nutr. Food Sci. 2015, 4(2), 178-183. doi: 10.11648/j.ijnfs.20150402.19

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AMA Style

Serere Harusekwi Julien, Nemapare Patience. Development of Moringa Olefeira Enriched Muffins. Int J Nutr Food Sci. 2015;4(2):178-183. doi: 10.11648/j.ijnfs.20150402.19

Copy | Download

@article{10.11648/j.ijnfs.20150402.19,
  author = {Serere Harusekwi Julien and Nemapare Patience},
  title = {Development of Moringa Olefeira Enriched Muffins},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2},
  pages = {178-183},
  doi = {10.11648/j.ijnfs.20150402.19},
  url = {https://doi.org/10.11648/j.ijnfs.20150402.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.19},
  abstract = {This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Development of Moringa Olefeira Enriched Muffins
AU  - Serere Harusekwi Julien
AU  - Nemapare Patience
Y1  - 2015/03/08
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.19
DO  - 10.11648/j.ijnfs.20150402.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 178
EP  - 183
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150402.19
AB  - This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.
VL  - 4
IS  - 2
ER  -

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