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Development of Moringa Olefeira Enriched Muffins

Received: 21 January 2015     Accepted: 24 February 2015     Published: 8 March 2015
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Abstract

This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)
DOI 10.11648/j.ijnfs.20150402.19
Page(s) 178-183
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), 2015. Published by Science Publishing Group

Keywords

Enriched Muffins, Moringa Olefeira Leaves, Development

References
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[2] Daayf. F. and Lattanzio, V. (2008),Recent Research in Polyphenol Research, Vol 1, USA Wiley Blackwell Fahey Jed,( 2005) :Moringa Olefeira :A Review of theMedical Evidence for itsNutritional ,Therapeutic, and Prophylactic; USA Properties: 1:5.
[3] Fowler, L. (2011), 7 Miracle Leaves, Awana: Book locker.
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[14] Margel, D. L. (2002), The Nutrient-Dense Eating Plan: A Lifetime Eating Guide to Exceptional Foods. USA: Grothic Publishing. .
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[19] The Miracle Tree − Moringa Oleifera: Natural Nutrition for the Tropics. Senegal: Church World Service.
[20] Oluduro, A. (2010),The Use Of Moringa Oleifera Seed for Water Purification. USA: LAP LambartAcad
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[23] Phytotherapy (2006), Moringa Olefeira: A food plant with multiple medicinal uses, Wiley interscience Pakistain Research Dol.
[24] Price. M. L (2007), Moringa tree. ECHO Technical Note USA.
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  • APA Style

    Serere Harusekwi Julien, Nemapare Patience. (2015). Development of Moringa Olefeira Enriched Muffins. International Journal of Nutrition and Food Sciences, 4(2), 178-183. https://doi.org/10.11648/j.ijnfs.20150402.19

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    ACS Style

    Serere Harusekwi Julien; Nemapare Patience. Development of Moringa Olefeira Enriched Muffins. Int. J. Nutr. Food Sci. 2015, 4(2), 178-183. doi: 10.11648/j.ijnfs.20150402.19

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    AMA Style

    Serere Harusekwi Julien, Nemapare Patience. Development of Moringa Olefeira Enriched Muffins. Int J Nutr Food Sci. 2015;4(2):178-183. doi: 10.11648/j.ijnfs.20150402.19

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  • @article{10.11648/j.ijnfs.20150402.19,
      author = {Serere Harusekwi Julien and Nemapare Patience},
      title = {Development of Moringa Olefeira Enriched Muffins},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {2},
      pages = {178-183},
      doi = {10.11648/j.ijnfs.20150402.19},
      url = {https://doi.org/10.11648/j.ijnfs.20150402.19},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.19},
      abstract = {This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Development of Moringa Olefeira Enriched Muffins
    AU  - Serere Harusekwi Julien
    AU  - Nemapare Patience
    Y1  - 2015/03/08
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.20150402.19
    DO  - 10.11648/j.ijnfs.20150402.19
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 178
    EP  - 183
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150402.19
    AB  - This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.
    VL  - 4
    IS  - 2
    ER  - 

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Author Information
  • Midlands State University, Department of food Science and Nutrition, Gweru, Zimbabwe

  • Midlands State University, Department of food Science and Nutrition, Gweru, Zimbabwe

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