Efficacy of Moringaoleifera Inclusion on Organoleptic and Mineral Qualities of Homemade Complementary Food from Blend of Malted Maize, Soybean, and Groundnut .

Abstract

This study determined the efficacy of Moringa oleifera inclusion on Organoleptic and mineral qualities of home-made supplementary food from blends of malted corn, soya bean and groundnut respectively. The results of sensory evaluation revealed that significant difference was observed at 5% confidence level (p<0.05) in colour (6.25-1.59), flavor (5.70-1.87) and overall acceptability (6.05-1.23). The control sample (sample A) made without addition of Moringa leaf had the highest rating in terms of taste, flavor, texture, mouth feel and is the most generally acceptable, this may be due to unfamiliar Moringa leaf taste perceived in other samples. The mineral analysis values of calcium, zinc, iron and iodine contents ranged from18.29 to 33.41 mg/100g, 0.17 to 0.26mg/100g, 1.86 to 2.30 mg/100g and 0.01 to 0.03 mg/100grespectively. The mineral analysis showed that the complementary food samples contained significant amount of zinc, iron, iodine and calcium needed by the body of infant and children for their wellbeing with the increase in substitution level of Moringa leaf. The study concludes that inclusion of Moringa leaf in supplementary formula for infants is a means of fortifying and or improving the nutritional values of supplementary foods in order to fulfill the nutritional Preconditions of youngster