Quality Evaluation of <i>Soy-mumu</i> Supplemented with Moringa Leaf Powder

Shar Faustina Mbanengen; Igbabul Bibiana Dooshima; Ikya Julius; Dabels Nanyen

doi:doi:10.11648/j.jfns.20160405.13

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Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder

Shar Faustina Mbanengen, Igbabul Bibiana Dooshima, Ikya Julius, Dabels Nanyen

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 5)

Received: 10 September 2016 Accepted: 23 September 2016 Published: 15 October 2016

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Abstract

The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were then analysed for proximate composition, minerals, vitamin A and sensory characteristics. The addition of Moringa leaf powder to soy-mumu resulted to significant difference (P < 0.05) in the proximate composition; moisture content decreased significantly (P < 0.05) with increase in the addition of Moringa leaf powder from 10.40 to 9.34% and significant decrease (P < 0.05) in the carbohydrate content of the products from 65.71 to 50.27% with increase in the addition of Moringa leaf powder. Minerals and vitamin A content increased significantly (P < 0.05) with increase in Moringa leaf powder supplementation. Sensory evaluation results showed that the acceptability of the samples decreased with increase in the level of Moringa leaf powder supplementation.

Published in	Journal of Food and Nutrition Sciences (Volume 4, Issue 5)
DOI	10.11648/j.jfns.20160405.13
Page(s)	131-135
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Soy-mumu, Moringa Leaf Powder, Quality

References

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[2]	Nwakalor, Chizoba. N. (2014). Sensory Evaluation of Cookies Produced from Different Blends of wheat and Moringa Leaf Flour, International Journal of Nutrition and Food Sciences, vol. 3 No 4 Pp 307-310.
[3]	Freer, Kate (2009). Moringa: Natures Medicine Cabinet. Sanford Host Sunrise Books.
[4]	Mishra, S. P.; Singh, P. and Singh, S. (2012). Processing of moringa leaves for Human Consumption. Indian Bulletin of pharmacology and life Sciences, vol.2 (1) pp28-31.
[5]	AOAC, (2005). Official Methods of Analysis, Association of Official Analytical Chemists. 18th Edition. Pp. 114-222. Washington, DC, USA.
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[7]	Suzanne S. Nielsen (2009). Food Analysis. Fourth Edition. Purdue University, West Lafayette, IN, USA. Pp 96.
[8]	Iwe, M. O. (2002). Handbook of Sensory Methods and Analysis. Rejoint Communication Services Ltd. Enugu Pp. 42-102.
[9]	Genstat Release 7.2 DE (2009). Genstat Discovery Edition 3 VSN International Ltd. Association of Official Analysis, 17th Edn.Washington DC; Association of Official Analytical Chemists (AOAC).
[10]	Sengev, A. I., Abu, J. O. and Gernah, D. I. (2012).Effect of M. Oleifera Leaf Powder Supplementation on the Quality Characteristics of Wheat Bread. Int. Journal of Food Science and Nutrition. Vol. 1 (1): 1-5.
[11]	Abioye Victoria Fumilayo and Aka, M. O. (2015). Proximate Composition and Sensory Properties of Moringa Fortified Maize- Ogi. Journal of Nutrition and Food Sciences 2015: Pp 1-4. Fourth Edition. Purdue university, West Lafayette, IN, USA. Pp 96.
[12]	Nnam, N. M. (2000). Chemical Evaluation of Multi-mixes formulated from some Local staples for use as Complementary foods in Nigeria. Journal of plant foods for Human Nutrition Vol. 55 No. 3 pp 255-263.
[13]	Aminigo, E. R and Akingbala, J. O. (2004) Nutritive Composition and Sensory Properties of Ogi Fortified with Okra seed meal. Journal of Applied Scinece and Environmental Management. Vol 8 No. 2.
[14]	Anigo, K. M; Ameh, D. A.; Ibrahim, S and Danbauchi, S. S. (2010). Nutrient Composition of Complementary food gruels Formulated from Malted cereals, Soybeans and Groundnut for use in North-Western Nigeria. African Journal of Food Science Vol 4 No. 3, pp 65-72.

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Shar Faustina Mbanengen, Igbabul Bibiana Dooshima, Ikya Julius, Dabels Nanyen. (2016). Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder. Journal of Food and Nutrition Sciences, 4(5), 131-135. https://doi.org/10.11648/j.jfns.20160405.13

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ACS Style

Shar Faustina Mbanengen; Igbabul Bibiana Dooshima; Ikya Julius; Dabels Nanyen. Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder. J. Food Nutr. Sci. 2016, 4(5), 131-135. doi: 10.11648/j.jfns.20160405.13

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AMA Style

Shar Faustina Mbanengen, Igbabul Bibiana Dooshima, Ikya Julius, Dabels Nanyen. Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder. J Food Nutr Sci. 2016;4(5):131-135. doi: 10.11648/j.jfns.20160405.13

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@article{10.11648/j.jfns.20160405.13,
  author = {Shar Faustina Mbanengen and Igbabul Bibiana Dooshima and Ikya Julius and Dabels Nanyen},
  title = {Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {5},
  pages = {131-135},
  doi = {10.11648/j.jfns.20160405.13},
  url = {https://doi.org/10.11648/j.jfns.20160405.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160405.13},
  abstract = {The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were then analysed for proximate composition, minerals, vitamin A and sensory characteristics. The addition of Moringa leaf powder to soy-mumu resulted to significant difference (P < 0.05) in the proximate composition; moisture content decreased significantly (P < 0.05) with increase in the addition of Moringa leaf powder from 10.40 to 9.34% and significant decrease (P < 0.05) in the carbohydrate content of the products from 65.71 to 50.27% with increase in the addition of Moringa leaf powder. Minerals and vitamin A content increased significantly (P < 0.05) with increase in Moringa leaf powder supplementation. Sensory evaluation results showed that the acceptability of the samples decreased with increase in the level of Moringa leaf powder supplementation.},
 year = {2016}
}

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TY  - JOUR
T1  - Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder
AU  - Shar Faustina Mbanengen
AU  - Igbabul Bibiana Dooshima
AU  - Ikya Julius
AU  - Dabels Nanyen
Y1  - 2016/10/15
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160405.13
DO  - 10.11648/j.jfns.20160405.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 131
EP  - 135
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160405.13
AB  - The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were then analysed for proximate composition, minerals, vitamin A and sensory characteristics. The addition of Moringa leaf powder to soy-mumu resulted to significant difference (P < 0.05) in the proximate composition; moisture content decreased significantly (P < 0.05) with increase in the addition of Moringa leaf powder from 10.40 to 9.34% and significant decrease (P < 0.05) in the carbohydrate content of the products from 65.71 to 50.27% with increase in the addition of Moringa leaf powder. Minerals and vitamin A content increased significantly (P < 0.05) with increase in Moringa leaf powder supplementation. Sensory evaluation results showed that the acceptability of the samples decreased with increase in the level of Moringa leaf powder supplementation.
VL  - 4
IS  - 5
ER  -

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Author Information

Shar Faustina Mbanengen

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Igbabul Bibiana Dooshima

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Ikya Julius

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Dabels Nanyen

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

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APA Style

Shar Faustina Mbanengen, Igbabul Bibiana Dooshima, Ikya Julius, Dabels Nanyen. (2016). Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder. Journal of Food and Nutrition Sciences, 4(5), 131-135. https://doi.org/10.11648/j.jfns.20160405.13

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ACS Style

Shar Faustina Mbanengen; Igbabul Bibiana Dooshima; Ikya Julius; Dabels Nanyen. Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder. J. Food Nutr. Sci. 2016, 4(5), 131-135. doi: 10.11648/j.jfns.20160405.13

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AMA Style

Shar Faustina Mbanengen, Igbabul Bibiana Dooshima, Ikya Julius, Dabels Nanyen. Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder. J Food Nutr Sci. 2016;4(5):131-135. doi: 10.11648/j.jfns.20160405.13

Copy | Download

@article{10.11648/j.jfns.20160405.13,
  author = {Shar Faustina Mbanengen and Igbabul Bibiana Dooshima and Ikya Julius and Dabels Nanyen},
  title = {Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {5},
  pages = {131-135},
  doi = {10.11648/j.jfns.20160405.13},
  url = {https://doi.org/10.11648/j.jfns.20160405.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160405.13},
  abstract = {The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were then analysed for proximate composition, minerals, vitamin A and sensory characteristics. The addition of Moringa leaf powder to soy-mumu resulted to significant difference (P < 0.05) in the proximate composition; moisture content decreased significantly (P < 0.05) with increase in the addition of Moringa leaf powder from 10.40 to 9.34% and significant decrease (P < 0.05) in the carbohydrate content of the products from 65.71 to 50.27% with increase in the addition of Moringa leaf powder. Minerals and vitamin A content increased significantly (P < 0.05) with increase in Moringa leaf powder supplementation. Sensory evaluation results showed that the acceptability of the samples decreased with increase in the level of Moringa leaf powder supplementation.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder
AU  - Shar Faustina Mbanengen
AU  - Igbabul Bibiana Dooshima
AU  - Ikya Julius
AU  - Dabels Nanyen
Y1  - 2016/10/15
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160405.13
DO  - 10.11648/j.jfns.20160405.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 131
EP  - 135
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160405.13
AB  - The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were then analysed for proximate composition, minerals, vitamin A and sensory characteristics. The addition of Moringa leaf powder to soy-mumu resulted to significant difference (P < 0.05) in the proximate composition; moisture content decreased significantly (P < 0.05) with increase in the addition of Moringa leaf powder from 10.40 to 9.34% and significant decrease (P < 0.05) in the carbohydrate content of the products from 65.71 to 50.27% with increase in the addition of Moringa leaf powder. Minerals and vitamin A content increased significantly (P < 0.05) with increase in Moringa leaf powder supplementation. Sensory evaluation results showed that the acceptability of the samples decreased with increase in the level of Moringa leaf powder supplementation.
VL  - 4
IS  - 5
ER  -

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