Effect of addition of moringa oleifera leaf on the nutritional quality,microbial and sensory properties of spices

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dc.contributor.authorBalogun, M.A
dc.contributor.authorArise, A.K.
dc.contributor.authorArise, R.O
dc.contributor.authorKolawole. F.L.
dc.contributor.authorOyebanji, O.O.
dc.date.accessioned2018-06-20T12:08:19Z
dc.date.available2018-06-20T12:08:19Z
dc.date.issued2015
dc.description.abstractSpice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85, 25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that moringa based spice products with 20% inclusion of moringa are acceptable and can be use as spice in different household consumable producten_US
dc.identifier.urihttp://hdl.handle.net/123456789/680
dc.language.isoenen_US
dc.publisherFaculty of Food Technology,University of Osijek, Croatiaen_US
dc.subjectmoringa oleiferaen_US
dc.subjectgarlicen_US
dc.subjectgingeren_US
dc.subjectspiceen_US
dc.subjectproximateen_US
dc.subjectsensoryen_US
dc.subjectmicrobialen_US
dc.titleEffect of addition of moringa oleifera leaf on the nutritional quality,microbial and sensory properties of spicesen_US
dc.typeArticleen_US

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