The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringa oleifera leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30˚C ± 1˚C) and analysed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly (p < 0.05) increased the fibre (2.10% to 3.28%), ash (1.10% to 1.65%), protein (9.07% to 13.97%), and ether extract (1.51% to 2.59%), while decreasing moisture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p < 0.05) decreased the loaf volume, weight loss, loaf height and specific loaf volume from 796.70 to 496.70 cm 3 , 32.32 to 25.65 g, 7.00 to 5.83 cm and 4.70 to 2.65 cm 3 /g respectively, while the loaf weight increased from 169.20 to 185.86 g. There was a significant (p < 0.05) increase in Magnesium (Mg), Calcium (Ca) and Beta-carotene contents from 0.76 to 1.27 mg/100g, 3.67 to 6.07 mg/100g and 0.02 to 3.27 mg/100g respectively, while Iron (Fe) and Cupper (Cu) contents decreased from 2.74 to 1.25 mg/100g and 2.26 to 0.03 mg/100g respectively. Sensory evaluation showed that although there was significant (p < 0.05) improvement in nutritional composition, the acceptability of all bread samples decreased with increasing level of Moringa supplementation. This implies that despite the high nutrient content of Moringa oleifera powder, it is not a good substitute for wheat in bread production due to its physical characteristics and sensory attributes.
Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and 15% Moringa leaf powder to give three samples (B, C and D respectively) of fortified food. Nutritional composition determination and feeding trials were then carried out, using two weeks old male albino rats to determine the performance of the food formulations. While the crude protein, crude fibre, and ash contents of the diets increased significantly (p < 0.05) with fortification, with values ranging from 16.04% to 17.59%, 2.25% to 4.42% and 1.40% to 2.50% respectively, crude fat and carbohydrate decreased significantly
The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively; while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g; while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.
The effect of different processing temperatures on some quality characteristics of soymilk was determined. Soybean was processed at varying temperatures (80, 90 and 110°C), to produce soymilk samples A, B and D, with product processed using the normal boiling temperature of 100°C (sample C) as standard. The soymilk products were subjected to physiochemical, microbiological and sensory analyses using standard analytical methods. The moisture and crude fat contents decreased significantly (p<0.05) with increase in temperature from 92.05 to 89.78% and 2.26 to 2.04% respectively; while the converse was true of crude protein, crude fibre, ash and carbohydrate contents, which all increased significantly (p<0.05). Total solids and pH increased from 7.95 to 10.90 and 6.50 to 6.58 respectively. The Total Viable Count (TVC) ranged from 1.4×10 3 -2.3×10 3 CFU/mL, while yeast and mould count ranged from 0.3×10 2 to 1.2×10 2 CFU/mL, with the lowest values coming from the products processed at 110°C, thus making sample D microbiologically safer than the others. Mean sensory scores for colour and flavour ranged from 5.90 to 7.00 and 5.87 to 8.33, respectively. Though all the soy milk products were acceptable, milk processed at 100°C (sample C) had the highest acceptability score (8.33) followed by samples B (6.60), A (5.89) and D (5.87) in that order. Processing at 100°C gave the best product in terms of all the attributes measured and is therefore, recommended for soy milk processors.
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