Utilization of (Moringa Oleifera) Leaf and Rough Lemon Peels (Citrus Limon) Flour Blends in Nutrient Fortification of Home Made Snacks (Cakes and Buns)
Author(s)
Jacinta A. Opara , Ozioma C. Azubuike ,
Download Full PDF Pages: 01-12 | Views: 1083 | Downloads: 329 | DOI: 10.5281/zenodo.2575932
Abstract
The study was conducted on the chemical composition and organoleptic attributes of cakes and buns fortified with moringa oleifera leaf and rough lemon peels flour blends. 20 panelists filled the questionnaire on the sensory evaluation. The data collected was analyzed using the ANOVA of SPSS to determine the mean and the standard deviation.The study examined the chemical composition and organoleptic attributes of cakes and buns fortified with Drum stick leaf (Moringa oleifera) and rough lemon peels (Citrus limon) flour blends. Cake and buns had its macro and micro nutrients but when fortified with moringa leaf and rough lemon peels could add more value and nutrient to these products. The study was an experimental research design of one way ANOVA. The population of the study were 14 lectures and 43 final year students of Home Science department. 20 panelist form the sample size of the study, these was chosen through a random sampling techniques. 9-point hedonic likert scale questionnaire was used to determine the organoletic attributes of the samples. This work revealed that cake and buns were produced from wheat flour and quantities of moringa leaf and rough lemon peels (1%, 2% and 3%) respectively with cake from 100% wheat flour used as control. Chemical analysis carried out on the cake sample include calcium, magnesium, sodium, iron and phosphorus. All parameters determined showed a significant difference (P<0.05) in cake and buns sample. Cake and buns with more moringa leaf and rough lemon peels had 160.50+0.71/Ca 64.35+0.21Mg, 20.05+0.07P, 82.45+0.07Na and 10.40+0.14Fe (cake). 290.00+1.41Ca, 71.00+056Mg, 145.90+0.14Na, 4.97+0.01Fe and 18.85+0.91P (buns). Control sample that was not fortified with moringa leaf and rough lemon peels had least mineral content. Sensory evaluation showed significant difference (P>0.05) between control (100% wheat) and other samples. In taste, colour, flavor, texture and general acceptability. The cake and buns sample with 1% moringa and 1% rough lemon peels addition was the most preferred in terms of colour, taste and flavor and general acceptability. Moringa leaf and rough lemon peels could be used in fortification of bakery products
Keywords
Fortification, moringa olrifera, utilization, Rough lemon peles
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