Effect of Moringa oleifera flower fortification on the nutritional quality
and sensory properties of weaning food
A. K. Arise1,2*, R. O. Arise3, M. O. Sanusi1, O. T. Esan1, S. A. Oyeyinka1,2
1University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria
2Durban University of Technology, Durban, South Africa
3University of Ilorin, Faculty of Science, Department of Biochemistry, Ilorin, Nigeria
Summary
Moringa oleiferais a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aimsto investigate the effect of fortification using Moringa oleifera flower powder on the sensoryand proximateattributesof fermented yellow maize and millet blend (Ogi).The formulation was grouped into seven blendsin ratio100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder(MOFP) respectively.Moringa oleiferaflower wasair-dried for 5days,milled and sieved to obtainedfine powder. The fine powder was mixed thoroughly with fermented maize and millet,wet milled and sieved.The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleiferaflower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levelsof Moringa oleiferaflower powderand decrease in carbohydrate and moisture content. Moisture,protein, fibre, fat, ashand carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%,2.31-4.13%, 2.90-4.07%, 1.23-1.93%and 66.45-73.25% respectively.Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutrition.
Keywords:weaning food, yellow maize, millet, Moringa oleifera flower
DOI: 10.17508/CJFST.2014.6.2.01