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
Views 2881 Downloads 160
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
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.
Serere Harusekwi Julien,
Development of Moringa Olefeira Enriched Muffins, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 2,
2015, pp. 178-183.
Chardwick, R. Herison, S. Moseley, B, Koeneng. Lia Koponlos, M, Midden, C, Paula (2008),Functional Foods. USA. Springer.
Daayf. F. and Lattanzio, V. (2008),Recent Research in Polyphenol Research, Vol 1, USA Wiley Blackwell Fahey Jed,( 2005) :Moringa Olefeira :A Review of theMedical Evidence for itsNutritional ,Therapeutic, and Prophylactic; USA Properties: 1:5.
Fowler, L. (2011), 7 Miracle Leaves, Awana: Book locker.
Gibson, G. R. and Williams, C. M. (2007), Functional Foods: Concept to Product. New York: Wood head Publishing.
Hamrick, I. and Counts, S. H., (2008),Vitamin and mineral supplements, Wellness Prevent, 35: 729-747.
HDRA, The organic organisation, Moringa Olefeira, A multipurpose tree.
Hoshmand R.A. (1994), Experimental Research design and Analysis: A practical approach forAgriculture and natural sciences, C.R.P. Press, USA.
Holst, S. (2011). Moringa, 2nd Ed. California: Santorini Publishing.
Jahn, S. A. A. (1998), Using Moringa Seeds as Coagulants in Developing Countries, Journal Awwa (Management Operations), 10: 43-50.
Johnson.C.B.(2005), Clinical Perspectives on the Health Effects of Moringa Olefeira: Apromising Adujunalt for balanced nutrition of better health: KOS Health Publications.
Lathan, M. C. (1997),Human Nutrition in the Developing World, Agriculture Organization Food and Nutrition.
Lawless, H. T and Hayman, H. (1999),Sensory Evaluation of Food: Principles and Practices (2nd Ed), USA: Springer.
Makkar, H. P. S. and Becker, K. (1997),Nutrients and ant quality factors in different morphological parts of the Moringa Oleifera tree, Journal of Agricultural Science, Cambridge 128: 311-322
Margel, D. L. (2002), The Nutrient-Dense Eating Plan: A Lifetime Eating Guide to Exceptional Foods. USA: Grothic Publishing. .
Maroyi, A., (2006), Preliminary Checklist of Introduced and Naturalized Plants in Zimbabwe, Kirkia, 18:2.
Moyo, B., Masika, P. J., Hugo, A., Muchenje, V. (2011),Nutritional characterization of Moringa (Moringa Oleifera Lam.) leaves. African Journal of Biotechnology. 10(60): 12925-12933.
Oliver-Bever, B. (1996),Medicinal Plants in Tropical West Africa, Cambridge: Cambridge University Press.
Olson, M. E. (2001),Introduction to the Moringa family. p11−28. InFuglie L. L. (ed.).
The Miracle Tree − Moringa Oleifera: Natural Nutrition for the Tropics. Senegal: Church World Service.
Oluduro, A. (2010),The Use Of Moringa Oleifera Seed for Water Purification. USA: LAP LambartAcad
Ottaway, P. B. (2008), Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects. New York: Woodhead Publishing Ltd.
Pamplona-Roger, H. (2011),Encyclopedia of Foods and their Healing power: A Guide to Food Science and Diet Therapy. China: Editorial Safeliz.
Phytotherapy (2006), Moringa Olefeira: A food plant with multiple medicinal uses, Wiley interscience Pakistain Research Dol.
Price. M. L (2007), Moringa tree. ECHO Technical Note USA.
Saint Sauveur de Armelle (2001) Moringa Exploitation.
Shrilakshmi, B. (2010). Food Science (5th Ed), India: New Age International Publishers.
USDA National Nutrient Database, Moringa Olefeira: Percentage Daily Recommended Allowance. USA
Verdcourt, B. (2005), A synopsis of the Moringaceae. Kew Bul. 40 (1): 1 –15.
Welz, B. (2010), Atomic Absorption Spectroscopy. Michigan: Verlay.
World Health Organisation Readers Forum (1999).
Yang, R., Tsou, S. C. S., Lee, T. Chang, L., Kno, G. and Lai, P. (2000) Moringa, a novel 1 plant rich in antioxidants, Bioavailable iron and nutrients ACS symposium series, 925: 224-239Zimbabwe Health and Demographic Survey (2006).