Using Moringa Leaves in The Preparation and Fortifying of Food Products | ||
| Alexandria Science Exchange Journal | ||
| Article 21, Volume 40, OCTOBER- DECEMBER - Serial Number 4, December 2019, Pages 343-357 PDF (3.65 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2019.126928 | ||
| Authors | ||
| Khadija N. M. Mostafa* 1; Naglaa A.A. Hassan* 1; Sameh M. H. Shehab* 2; Hoda M. A. Ismail* 1 | ||
| 1Department of Home Economics - College of Agriculture - University of Alexandria | ||
| 2Department of Agricultural Economics - Faculty of Agriculture - University of Alexandria | ||
| Abstract | ||
| The main objective of this study was to use moringa leaves in preparing and Fortifying food products and evaluating them. The lab study included the preparation of different foods from moringa (drink, salad, cooked moringa leaves, soup, biscuits, pizza and rice). 30% 5% 10% 5% respectively the sensory organic properties of the prepared products were evaluated. The results of the chemical analysis showed the high content of moringa leaves of carbohydrates, protein, ash, fat, fiber, phenols and vitamins, as well as moringa olivera leaves contained minerals important to the human body in appropriate quantities and also contained all the essential amino acids that cannot be formed by man. As for the results of the sensory evaluation, the results indicated that all the samples produced were acceptable to the arbitrators and to a high degree for the properties of color, taste, smell, textures and Overall acceptability. The results show the approximation of the physical properties of both the control sample and the produced sample where the diameter reached 5.39 cm for the control while it reached 5.21 for the produced sample while the weight in the sample produced was less than the control sample. The estimation of storage properties of sunflower oil used in the production of moringa pizza also showed a decrease in the oxidation and peroxide values of the sample produced from the control sample. | ||
| Keywords | ||
| moringa leaves; food products; sensory evaluation; physical properties; peroxide values | ||
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