The effects of addition of moringa leaf waste fibre on proximate and sensory characteristics of cookies

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dc.contributor.authorOtunola, G.A.
dc.contributor.authorArise, A.K.
dc.contributor.authorSola-Ojo, F.L.
dc.contributor.authorNmom, I,O.
dc.contributor.authorToye, A.A.
dc.date.accessioned2018-06-20T11:41:43Z
dc.date.available2018-06-20T11:41:43Z
dc.date.issued2013
dc.description.abstractThe effects of incorporation of Moringa leaf fibre (a by-product of leaf processing which contains 24% Crude Fibre by dry weight at 0, 5 and 10 % substitution of wheat flour in cookies was investigated. Three products containing wheat flour: Moringa leaf fibre ratios of 100:0, 95:5, and 90:10 respectively were prepared, and a commercial cookie was used as a standard. Proximate composition of each of the products was determined and sensory evaluation of the cookies was performed on a 7-point hedonic scale (with the standard commercial cookie as control) using a 20man sensory panel. There was no significant (P< 0.05) difference in the dry matter content of the four samples. The 10% Moringa leaf fibre cookie blend had the highest moisture, fat and crude fibre content (0.57 % CF, relative to 0.44 and 0.54% CF observed in the 0:100 and 5:95 recipes respectively), while the commercial cookie had the lowest values for these parameters (0.36% CF) but with highest value for protein. The 100% wheat flour cookie ranked best in sensory evaluation, followed by the 5% fibre substituted cookie. All the cookies were acceptable; scoring above 4 on the 7-point hedonic scale. Addition of moringa leaf waste up to 10 % in cookies is feasible, though better at 5%. Cookies with Moringa leaf by-product have the advantage of being good sources of some of the daily requirements of dietary fibreen_US
dc.identifier.urihttp://hdl.handle.net/123456789/642
dc.language.isoenen_US
dc.publisherFaculty of Agriculture, University of Ilorinen_US
dc.subjectmoringa leaf waste fibreen_US
dc.subjectbye-productsen_US
dc.subjectcookiesen_US
dc.subjectDietary fibreen_US
dc.subjectSensory Evaluationen_US
dc.titleThe effects of addition of moringa leaf waste fibre on proximate and sensory characteristics of cookiesen_US
dc.typeArticleen_US

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