Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders

Abstract

Purpose White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge. Design/methodology/approach Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23. Findings Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Originality/value This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

Nutrigenomic and Biomolecular Aspect of <i>Moringa oleifera</i> Leaf Powder as Supplementation for Stunting Children

“…According to a previous study by Swarinastiti et al (2018), tempeh consumption alone causes a 4.49-times risk of stunting in children, because tempeh is low in amino acids (methionine and cysteine) and if the protein synthesis is not optimal, the susceptibility of growth faltering will be higher (Swarinastiti et al 2018). Based on the latest research, the dietary formulation to improve stunting condition is still by a combination of staple foods (corn, rice porridges, and/or yams) with vegetable protein sources (tofu and tempeh), and add Moringa oleifera leaves powder to complete all of the nutritional needs with the ratio of 60:30:10 to meet the minimum calories requirement by WHO that is 200-300 kcal (Stefano et al 2019;Netshiheni et al 2019).…”

Micronutrient and Antinutritional Content of Weaning Food Produced from Blends of Millet, Soya Beans and Moringa Oleifera Leaf Flour

“…Magnesium (Mg) values obtained in this study in the range 14.28 to 17.67 mg/100g is significantly (p<0.05) lower than the recommended daily intake (RDI) of 75 mg/day for infants 7-12 months [32]. Netshiheni [33] who worked on maize porridge fortified with Moringa oleifera leaves and termite reported values higher than the recommended daily intake. This disparity in the findings may be due to the fact that Moringa oleifera leaves have been reported to differ in nutrient composition at different locations [34].…”

“…Vitamin C content also significantly (p<0.05) increased in MLF substituted samples with increased MLF leaf flour percentage. The higher vitamin C content of MLF substituted samples in this study with increased percentage might be attributed to their presence in the Moringa oleifera leaves [33]. The values obtained in this study are significantly (p<0.05) lower than the RDA of 20 mg/day, sample F will provide up to 19.45% of the RDA [24].…”

Is Instant Porridge with a High Calcium Content Based on Moringa Oleifera as an Alternative Baby Food to Prevent Stunting in Indonesia?

“… 19 Furthermore, 70% of bone weight consists of calcium phosphate crystals, and this shows the mineral’s significance for optimal bone growth. 20 Calcium deficiency has detrimental effects on immunity and bone health, and is mainly caused by inadequate intake and or suboptimal absorption. Therefore, inadequate calcium consumption in toddlers affects the basic structure of the bones, resulting in stunting or other growth impairments.…”