International Journal of Nutrition and Food Sciences

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Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour

Received: 05 May 2014    Accepted: 22 May 2014    Published: 30 July 2014
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Abstract

Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).

DOI 10.11648/j.ijnfs.20140304.21
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4, July 2014)
Page(s) 307-310
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), 2024. Published by Science Publishing Group

Keywords

Moringa Leaf Powder, Wheat Flour, Cookies

References
[1] Dahot, M.U. (1988). Vitamin Contents of the Flowers and Seeds of Moringa oleifera. Pakistan J. Biochemistry 21: 21-24.
[2] Edema, M.O., Sanni, L.O. and Sanni, A.L.(2005). Evaluation of maize –soybean flour blends for soy-maize bread production in Nigeria. African Journal of Biotechnology 4:911-918.
[3] Fabey, J.W.(2005). Moringa oleifera : A review of the medical evidence for the nutritional therapeutic and prophylactic properties. Macmillan publishers, London. pp 116-120.
[4] Fuglie, L.J.(2001). The Miracle Tree: the multiple attributes of Moringa. Church world service, west African regional office , Dakar, Senegal. Pp 103-136.
[5] Ihekoronye, A.I. and Ngoddy, P.O.(1985). Integrated Food Science and Technology for theTropics. Macmillan Publishers Ltd., pp.180-181,189.
[6] Iwe, M.O. (2002). Handbook of Sensory methods and Analysis. Rojoint CommunicationServices Ltd., pp51-62.
[7] Martin, F.W., Ruberte, R.M. and Meitzner, L.S. (1998). Edible leaves of the tropics. 3rd Ed. Educational concerns for hunger organization, Inc., N.ft. Meyers, Fl. 194pp.
[8] Olushola, A.T.E.(2006). “The Miracle tree”, Moringa oleifera (Drumstick). In : Achieve vibrant health with nature, keep hope alive series 1, Unijos consultancy limited press, Jos, Nigeria. Pp 120-136.
[9] Price, L.L.(2000). The Moringa tree. www.echonet.org. Accessed on 14/11/2010.
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  • APA Style

    Nwakalor, Chizoba N. (2014). Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour. International Journal of Nutrition and Food Sciences, 3(4), 307-310. https://doi.org/10.11648/j.ijnfs.20140304.21

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    ACS Style

    Nwakalor; Chizoba N. Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour. Int. J. Nutr. Food Sci. 2014, 3(4), 307-310. doi: 10.11648/j.ijnfs.20140304.21

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    AMA Style

    Nwakalor, Chizoba N. Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour. Int J Nutr Food Sci. 2014;3(4):307-310. doi: 10.11648/j.ijnfs.20140304.21

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  • @article{10.11648/j.ijnfs.20140304.21,
      author = {Nwakalor and Chizoba N.},
      title = {Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {4},
      pages = {307-310},
      doi = {10.11648/j.ijnfs.20140304.21},
      url = {https://doi.org/10.11648/j.ijnfs.20140304.21},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20140304.21},
      abstract = {Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).},
     year = {2014}
    }
    

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    AU  - Chizoba N.
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    AB  - Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).
    VL  - 3
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