EFFECT OF MORINGA LEAVES (Moringa oleifera Lam.) EXTRACT ADDITION ON LUNCHEON MEAT QUALITY

Abstract

The effect of addition moringa leaves extract (MLE) on physical, chemical and sensory properties of luncheon was investigated. Luncheon samples were supplemented with 0.5, 1.0 and 1.5% of MLE. Results showed that supplementation of luncheon with MLE increased its content of protein, fiber and antioxidants. Protein content ranged from 8.49% in control to 10.90% in luncheon sample with 1.5% MLE. Total phenolic content of MLE was ranged from 65 to 67 mg/100g (as Gallic acid equivalent) while, the scavenging effects of 100 µl of MLE were ranged from 79.51 to 88.57%. The thiobarbituric acid number (TBA) values increased for all the investigated luncheon samples gradually during storage period. The highest value for TBA was noticed in L1 (control sample 1) (0.5239) after four weeks of cold storage while, the lowest value was observed with luncheon meat containing 0.01% butylated hydroxytoluene (BHT) (L2) (0.1251) at zero storage. The total polyphenol contents and antioxidants activity increased in luncheon meat after the addition of moringa leaves extract. All the luncheon meat samples containing moringa leaves extract were generally acceptable.

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“…Figure 1(e) illustrates the orientation of the surface, as described above. This result is similar to the reports of various authors, namely Chinma andGernah (2007), Hafez Abdel-Samie, andAbdulla (2014), Emelike et al (2015), Mouminah (2015), andEl-Gammal et al (2016). They observed that (2012), the addition of mango flour and powdered moringa leaves significantly decreased…”

“…Figure 1(d) illustrates that flavor acceptability decreases when powdered paragis leaves and mashed bananas increase. A similar trend was observed in cookies (Dachana, 2010;Abdel-Samie & Abdulla, 2014) and bread (Sengev et al, 2013) incorporated with moringa powder.…”

“…It is given that raw materials may contribute a significant effect on the quality of manufactured products. In cookies, the substitution of cashew-apple residue (Ebere et al, 2015), dried moringa leaves (Dachana et al, 2010;Abdel-Samie & Abdulla, 2014;Emelike et al, 2015;Mouminah, 2015), cladodes (Msaddak et al, 2015), and composite flour made from cassava, soybean, and mango (Chinma & Gernah, 2007) to wheat flour had a significant effect on the sensory qualities of the product. Aduana (2019) also reported that the addition of giant swamp taro flour significantly affected the color and general acceptability of the product but noted no significant effect on texture, flavor, and taste acceptability.…”

Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits

“…In the study conducted by Fapetu et al, the biscuit with a 5% wheat flour substitution for MOLP presented a DPPH inhibition of 40.42%, which is close to the value presented in this study of 35.37% [25]. Although it is not so common to incorporate MOLP extract in biscuits, some authors have tested the inclusion of 1% MOLP extract and also stated that it caused an increase in the antioxidant activity of the biscuits [53].…”

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

“…Traditionally, the fresh leaves of Moringa are consumed as a snack and integrated into salads and vegetable soups [ 6 , 7 ]. Other promising ways of using the leaves are through the food enrichment and fortification of commonly consumed foods like yoghurt [ 8 ], cake [ 9 ], bread [ 10 ], and biscuits or cookies [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ].…”