Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu

Olusanya, Ruth Nachamada.; Kolanisi, Unathi; Onselen, A. van; Ngobese, Nomali Ziphorah; Siwela, Muthulisi

doi:10.1016/j.sajb.2019.04.022

Cited by 64 publications

(66 citation statements)

References 14 publications

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“…The lower sensory acceptability might be due to moringa leaf powder being green in color, bitter taste, and not well adapted by consumer as people are adapted to normal color of noodles. According to [ 8 ], a moringa-supplemented product has bitter flavor and slightly green color which is not acceptable by the panel in terms of taste and aroma as the concentration increased. The lower texture might be due to moringa powder being made from the leaf and which is very fine, and a comparable study was found by Awobusuyi [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

“…Composite flour from wheat flour and moringa leaf powder was made based on the blending proportions of 100 : 0, 95 : 5, 90 : 10, 85 : 15, and 80 : 20. The moringa leaf powder concentration is limited to 20% due to moringa having bitter flavor and slightly green color as reported in [ 8 ]. The composite flour was mixed using a small-scale benchtop electric dough mixer machine to achieve a homogenous mixture.…”

Section: Methodsmentioning

confidence: 99%

“…The lower sensory acceptability might be due to moringa leaf powder being green in color, bitter taste, and not well adapted by consumer as people are adapted to normal color of noodles. According to [8], a moringa-supplemented product has C is 100 wheat (control); T1 is 5% moringa and 95% wheat; T2 is 10% moringa and 90% wheat; T3 is 15% moringa and 85% wheat; T4 is 20% moringa and 80% wheat. Means followed by different superscript letters across the column indicate significant difference at p < 0:05.…”

Section: Microbial Loadmentioning

confidence: 99%

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Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

Zula

Ayele

Egigayhu

2021

International Journal of Food Science

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Background. Noodle products are popular throughout the world, and they can be prepared from cereal like wheat, maize, and rice. Nowadays, healthy and nutritious product requirement has been increasing. Thus, research on the nutrition-rich but neglected crop is becoming visible nowadays to ensure global food security and to satisfy the nutritional need. Research indicated that moringa tree leaf powder has good nutritional value, but it is not yet customized and properly consumed. Method. The study is aimed at developing noodles from wheat flour and moringa leaf powder and evaluating proximate composition, antinutritional content (phytate and tannin), microbial load (total plate count and yeast and mold count), and sensory acceptability. The experiment contains four treatments and one control. The data from proximate composition, antinutritional content, microbial load, and sensory acceptability were subjected to SAS version 9 software. A complete randomized design was used to analyze the proximate composition, antinutritional content, and microbial load data, and a randomized complete block design was used to analyze the acceptability test. Result. The study revealed that in the noodles formulated from 80% durum wheat flour and 20% of moringa leaf powder, the ash, protein, fat, fiber, gross energy, phytate, and tannin content were increased by 39.39%, 10.86%, 153%, 42.2%, 3.43%, 39.83%, and 329.78%, respectively, as compared with noodles made from 100% durum wheat flour. However, moisture, total bacteria count, and yeast and mold count were decreased by 28.71%, 45.52%, and 55.93%, respectively. Similarly, the study also revealed that the acceptability test of noodles was decreased as moringa leaf powder concentration is increased. Conclusion. In conclusion, besides the good nutritional profile and antimicrobial capacity, moringa has antinutritional content and influences the sensory acceptability of products. Therefore, limiting the moringa leaf powder concentration is needed during the development of products using moringa leaf powder.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The lower sensory acceptability might be due to moringa leaf powder being green in color, bitter taste, and not well adapted by consumer as people are adapted to normal color of noodles. According to [8], a moringa-supplemented product has C is 100 wheat (control); T1 is 5% moringa and 95% wheat; T2 is 10% moringa and 90% wheat; T3 is 15% moringa and 85% wheat; T4 is 20% moringa and 80% wheat. Means followed by different superscript letters across the column indicate significant difference at p < 0:05.…”

Section: Microbial Loadmentioning

confidence: 99%

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Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

Zula

Ayele

Egigayhu

2021

International Journal of Food Science

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“…The functional compounds available and detected in NFCBs have variable values, therefore, it is difficult to assess their functional impact when consumed regularly [17]. If cereals lack certain nutrients, then additional food matrices can be added to enhance the final NFCB, as seen in a case of mahewu enhanced with Moringa oleifera leaf powder for elevating Ca and Fe contents [45]. Another example of a functional NFCB is a non-alcoholic beverage made of green tea and barley malt wort for delivering superior amino acid content [46].…”

Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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“…Many studies have been conducted on maheu. More so, a study by Olusanya et al (2020) reported an increase in calcium content by 350, 700, and 950% in maheu supplemented with 2, 4, and 6% Moringa oleifera leaf powder in South Africa respectively. No study has been conducted on maheu as a carrier of L. rhamnosus yoba 2012.…”

Section: Introductionmentioning

confidence: 97%

Utilising traditional fermented foods as carriers of probiotics: the case of Maheu containing Lactobacillus rhamnosus yoba 2012

Chawafambira

Mkungunugwa²

2021

Emir J Food Agric

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Traditional fermented foods can be utilised as probiotic carriers. This study evaluated the potential of traditional maheu as a carrier for Lactobacillus rhamnosus yoba 2012, its nutritional importance, and acceptability as a sustainable probiotic food with health benefits. Acidity, pH, microbial counts, consumer acceptability, and shelf-life stability was determined. Nutrient content was (g / 100 g wb) protein 4.6, carbohydrates 7.1, fibre 2.8, moisture 82.3, ash 2.0, and total soluble solids 4.8. Energy provision was 278 Kcal / 100 g and significant (p = 0.032). Mineral content was significantly different (p < 0.001). Probiotic maheu had Lb. rhamnosus yoba count of 7 Log CFU / mL, pH (3.4), and titratable acid of 0.30 %. Consumer acceptability was 6.8 and significant (p < 0.01). Acidity, pH, and Lb. rhamnosus counts of probiotic maheu varied within 0.6 – 0.82 % (p<0.0001), 3.4–3.3 (p<0.0001), and 7-8.2 Log CFU / mL (p<0.0001), respectively in storage. Coliforms, yeast and moulds were < 1 Log CFU / mL (p <0.001). Probiotic maheu was estimated to meet over 20 % and 45 % of the recommended dietary allowance for protein and iron in children. This study showed that fermentation can enrich traditional foods with probiotics and makes them available and accessible to the population in sub-Saharan Africa.

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Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu

Cited by 64 publications

References 14 publications

Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Utilising traditional fermented foods as carriers of probiotics: the case of Maheu containing Lactobacillus rhamnosus yoba 2012

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