Quality Evaluation of Gruels from Malted Sorghum- Moringa oleifera Flour Blends

Kodak, E. C. and Girgih, A. T. and Yusuf, M. I. (2022) Quality Evaluation of Gruels from Malted Sorghum- Moringa oleifera Flour Blends. Asian Food Science Journal, 21 (8). pp. 1-14. ISSN 2581-7752

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Abstract

Aim: In this study, moringa seed flour was subjected to treatments (boiling and roasting) and used to fortify sorghum flour (Kunun Zaki flour).

Study Design: The blend ratios of Kunun Zaki flour and Moringa seed flour were 100:0 (control), 95:5, 90:5, 85:15, and 80:20 which were subjected to standard methods for evaluation of physicochemical properties of the flours while flour samples were further processed into a gruel and subjected to sensory evaluation.

Result: The results of the proximate analysis indicated an increase in moisture, protein, fat, ash, and fibre from 9.06 – 9.34, 11.12 – 13.09, 3.64 – 5.74, 2.95 – 3.32, 7.65 – 8.24% respectively and decreased in carbohydrate (65.53 – 60.62%). The pH increased (3.90 – 4.37) while the titratable acidity decreased (0.87 – 0.68). All the phytochemicals (alkaloids, flavonoids, tannins, sterols, phenols, cyanides, and phytates) increased as the moringa seed flour was added. T The addition of moringa seed flour increased vitamins A, C, B1, B2, and B6. It also led to an increase in sodium and composite flour.

Item Type: Article
Subjects: Science Repository > Agricultural and Food Science
Depositing User: Managing Editor
Date Deposited: 18 Feb 2023 09:50
Last Modified: 17 Jun 2024 05:52
URI: http://research.manuscritpub.com/id/eprint/1404

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