Development of Moringa Olefeira Enriched Muffins
International Journal of Nutrition and Food Sciences
Volume 4, Issue 2, March 2015, Pages: 178-183
Received: Jan. 21, 2015; Accepted: Feb. 24, 2015; Published: Mar. 8, 2015
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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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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.
Enriched Muffins, Moringa Olefeira Leaves, Development
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Serere Harusekwi Julien, Nemapare Patience, Development of Moringa Olefeira Enriched Muffins, International Journal of Nutrition and Food Sciences. Vol. 4, No. 2, 2015, pp. 178-183. doi: 10.11648/j.ijnfs.20150402.19
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