Acceptability and sensory characteristics of moringa based species in Kwara State
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Date
2014
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Journal Title
Journal ISSN
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Publisher
Society for conservation of Phytofuel and allied Sciences
Abstract
Acceptability and sensory characteristics of Moringa Oleifera leaf powder and available
Moringa based spices for conventional cooking were studied. The available Moringa based
spices were Moringa-Ginger, Moringa-Garlic, and Moringa mixed spices (Moringa leaf and
ginger and garlic). Moringa leaf powder, Moringa-Garlic mix, Moringa-Ginger mix and
Moringa mixed spices were labelled as AA1, AA2, AA3, and AA4. A Forty- Man sensory
panel divided into eight groups were allowed to evaluate the spices independently using a 5-
point hedonic scale questionnaire for parameters such as aroma, colour, taste, texture and
general acceptability. All spices were generally accepted scoring above 4.5 on the 9-point
hedonic scale, sensory evaluation data obtained were statistically tested using one way
analysis of variance (ANOVA), significant differences determined using Duncan Multiple
Range Test (DMRT). There was no significant (p>0.05) differences in aroma, taste and
texture except the colour which was significantly (p<0.05) different. However, Moringa
Ginger spice scored highest in general acceptability chart. Moringa-Garlic and Moringa
Ginger spice had the highest hedonic value (6.84 and 6.68) for colour and these values were
not significantly different from each other, but significantly different from 5.84 obtained for
Moringa mixed spices and 5.79 obtained for Moringa powder while the mixed spices had the
lowest value (6.68). This study showed that Moringa leaf powder is acceptable as spice and
spice based products and recommends that effort should be devoted to the inclusion of
Moringa leaf powder to available spices.
Description
Keywords
Moringa leaf powder, Garlic, Ginger Spices, Sensory evaluation