Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder
Journal of Food and Nutrition Sciences
Volume 4, Issue 5, September 2016, Pages: 131-135
Received: Sep. 10, 2016;
Accepted: Sep. 23, 2016;
Published: Oct. 15, 2016
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Shar Faustina Mbanengen, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Igbabul Bibiana Dooshima, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Ikya Julius, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Dabels Nanyen, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
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The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were then analysed for proximate composition, minerals, vitamin A and sensory characteristics. The addition of Moringa leaf powder to soy-mumu resulted to significant difference (P < 0.05) in the proximate composition; moisture content decreased significantly (P < 0.05) with increase in the addition of Moringa leaf powder from 10.40 to 9.34% and significant decrease (P < 0.05) in the carbohydrate content of the products from 65.71 to 50.27% with increase in the addition of Moringa leaf powder. Minerals and vitamin A content increased significantly (P < 0.05) with increase in Moringa leaf powder supplementation. Sensory evaluation results showed that the acceptability of the samples decreased with increase in the level of Moringa leaf powder supplementation.
Soy-mumu, Moringa Leaf Powder, Quality
To cite this article
Shar Faustina Mbanengen,
Igbabul Bibiana Dooshima,
Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder, Journal of Food and Nutrition Sciences.
Vol. 4, No. 5,
2016, pp. 131-135.
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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