Nutritional composition, protein digestibility and consumer acceptability of sorghum‐based mahewu enriched with Moringa oleifera leaf powder
Zwivhuya Petunia Mafukata,
Oluwaseun Peter Bamidele,
Shonisani Eugenia Ramashia
et al.
Abstract:SummaryIn this study, the effect of different levels (1%–5%) of whole and defatted Moringa oleifera leaf powder (MOLP) on the nutritional composition, physicochemical properties, protein digestibility and consumer acceptability of sorghum mahewu was investigated. The MOLP was boiled and added to the fermented sorghum mahewu. The results demonstrated that sorghum mahewu enriched with whole and defatted MOLP had higher amounts (P < 0.05) of protein, ash and fibre content compared to the control sample. Moreov… Show more
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