Acceptability and sensory characteristics of moringa based species in Kwara State
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Society for conservation of Phytofuel and allied Sciences
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.
Moringa leaf powder, Garlic, Ginger Spices, Sensory evaluation