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Effect of Moringa Leaf Powder Addition on the Nutritional Composition and Sensory Evaluation of Plantain Flour Stiff Dough ( Amala )
| Content Provider | Semantic Scholar |
|---|---|
| Author | Olaniyi, Ilelaboye Nasir |
| Copyright Year | 2018 |
| Abstract | In recent years, research efforts in the developing countries have focused on the improvement of nutritional quality of food products due to mass malnutrition. The dietary management of diabetes recommends the use of stiff plantain dough (amala), a starchy staple food in some parts of Africa including Nigeria. This research study investigated the effect of the addition of moringa leaf powder on the proximate composition and mineral content of plantain flours and their corresponding stiff dough (amala). The sensory evaluation of the amala was determined. The stiff plantain doughs were produced using different levels of plantain flour substituted with moringa leaf powder ranging from 0 – 15% at the interval of 2.5%. The result revealed that addition of moringa improves the proximate composition (Moisture, Fat, Ash, Crude fiber, Protein, Carbohydrate) of moringa fortified plantain flours and their corresponding stiff doughs. The inclusion of moringa caused the reduction in Na, K and P contents and increased the quantities of Ca, Mg, Fe and P in the flours and amala. The result of sensory evaluation for the fortified ‘amala’ revealed that 2.5 % to 5 % moringa leaf powder supplementation for plantain flour were equally rated, and are sufficient to improve the proximate and mineral composition of plantain flour amala without having significant effect on the sensory properties |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://iosrjournals.org/iosr-jestft/papers/Vol12-%20Issue%2012/Version-1/F1212013036.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
