Effect of Addition of &lt;i&gt;Moringa&lt;/i&gt; Leaf By-Product (Leaf-Waste) on Proximate and Sensory Characteristics of Cookies.

Otunola, GA; Arise, A.K.; Sola-Ojo, FE; Nmom, I.O; Toye, AA

doi:10.4314/agrosh.v13i1.7

Cited by 6 publications

(4 citation statements)

References 6 publications

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“…This could be due to the fact that people are more familiar with it than chinchin from other composite samples. Otunola et al (2013) similarly reported that control cookies had higher acceptability than Moringa enriched samples, which could be due to the same reason of familiarity with the control. The chinchin produced from composite flour with 12% finger millet flour was rated closely in almost all the quality attributes evaluated.…”

Section: Sensory Evaluation Of Chinchinmentioning

confidence: 84%

Quality evaluation of <I>chinchin</I> produced from composite flours of wheat and germinated finger millet flour

Abioye¹,

Olodude²,

Atiba³

et al. 2020

AGROSH

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Composite flour was produced from germinated finger millet and wheat and its potentials in producing nutritious chinchin, a traditional Nigerian snack was investigated. Finger millet was sorted, germinated, dried and milled into flour. Simplex Lattice Designs was used in generating different formulations (100:0, 88:12, 75:25 and 50:50) of wheat and germinated finger millet, respectively, and used to produce chinchin. The composite flour was analyzed for proximate, minerals, antinutritional and functional properties while the chinchin samples were subjected to sensory evaluation. The values obtained for moisture, protein, fat, crude fibre, ash and carbohydrate were in the ranges of 10.47 to 10.71%, 8.74 to 9.64%, 1.79 to 1.95%, 1.38 to 1.55%, 2.31 to 2.57, 73.58 to 75.31%, respectively. The loose and packed bulk density ranged from 0.61 to 0.62 g/cm3 and 0.005 to 0.013 g/cm3. The calcium, iron, magnesium, potassium and phosphorus content of flour ranged from 0.1150 to 0.1300 mg/l, 12.033 to 13.633 mg/l, 0.158 to 0.187 mg/l, 0.389 to 0.428 mg/l and 0.271 to 0.296 mg/l, respectively. The anti-nutritional properties reduced with processing. This study has shown the potentials of composite flour from wheat and germinated finger millet in production of nutritious chinchin. Keyword: Finger millet, wheat flour, chinchin, snacks, composite flour

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Section: Sensory Evaluation Of Chinchinmentioning

confidence: 84%

Quality evaluation of <I>chinchin</I> produced from composite flours of wheat and germinated finger millet flour

Abioye¹,

Olodude²,

Atiba³

et al. 2020

AGROSH

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“…Dengan ditambahkannya bubuk daun kelor pada permen jeli, maka penerimaan produk menjadi menurun. Hal ini sejalan dengan penelitian yang dilakukan oleh Otunola, et al (2013) pada pembuatan cookies dengan moringa leave waste, bahwa dengan ditambahkannya moringa leave waste maka daya terima produk menurun.…”

Section: Hasil Dan Pembahasanunclassified

“…Namun demikian, apabila dibandingkan dengan formula kontrol (F0), permen jeli tanpa penambahan bubuk daun kelor lebih disukai oleh panelis. Hal ini sejalan dengan penelitian yang dilakukan oleh Otunola, et al (2013), di mana cookies tanpa moringa leave waste lebih disukai rasanya dibandingkan dengan cookies yang disubtitusi dengan moringa leave waste.…”

Section: Rasaunclassified

Daya Terima Dan Zat Gizi Permen Jeli Dengan Penambahan Bubuk Daun Kelor (Moringa Oleifera)

Rahmawati

Adi

2017

MGI

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Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten.Keywords: moringa leaves powder, sensory evaluation, Moringa oleifera, jelly candy

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“…After harvesting, fresh MO leaves may be processed into powder by washing, drying in sunlight and pulverizing them into a fine powder. The coarse material left over in the blending (rotary blade chopping) process is usually disposed of, generating significant waste [34]. This study aims to evaluate the effects of three different drying methods on the physical properties, total phenolic contents, total flavonoid contents, and antioxidant activity of extracts from MO leaf waste.…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Drying Methods on Selected Physical and Antioxidant Properties of Extracts from Moringa oliefera Leaf Waste

et al. 2020

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This study aims to evaluate the effects of different drying methods on the physical properties, total phenolic content, total flavonoid content, and antioxidant activity of extracts from Moringa oliefera L. (MO) leaf waste. The effects of two drying techniques, namely, sun drying (A1) and tray drying (A2), on the physical and antioxidant properties of the extracts obtained using three extracting solvents, i.e., water (b1), ethanol (b2), and ethyl acetate (b3), were investigated. These extracts were analyzed for their physicochemical and antioxidant properties. The antioxidant properties were determined with the Folin Ciocalteau, aluminum chloride, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Fourier transform infrared spectrophotometry (FTIR) was used to identify functional groups in the active compounds. It was found that the physical properties of the MO extract, including yield, pH, total solids, and color, showed significant differences for the two drying methods (p < 0.05). The b3 extract had the highest value for total phenolic contents, total flavonoid contents, and antioxidant activities, followed by b2 and b1, respectively, for both the sun drying and tray drying methods. There was a significant correlation between the total phenolic and flavonoid contents and antioxidant activity (IC50). This study reveals that waste material from MO leaves could be utilized as an antioxidant agent, which is expected to reduce environmental pollution from the MO processing industry.

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Effect of Addition of <i>Moringa</i> Leaf By-Product (Leaf-Waste) on Proximate and Sensory Characteristics of Cookies.

Cited by 6 publications

References 6 publications

Quality evaluation of <I>chinchin</I> produced from composite flours of wheat and germinated finger millet flour

Quality evaluation of <I>chinchin</I> produced from composite flours of wheat and germinated finger millet flour

Daya Terima Dan Zat Gizi Permen Jeli Dengan Penambahan Bubuk Daun Kelor (Moringa Oleifera)

Effects of Various Drying Methods on Selected Physical and Antioxidant Properties of Extracts from Moringa oliefera Leaf Waste

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