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Research Paper | Nutrition Science | Saudi Arabia | Volume 5 Issue 3, March 2016
Effect of Supplementation with Moringa Leaves Powder (MLP) and Fermentation on Chemical Composition, Total Minerals Contents and Sensory Characteristics of Sorghum Flour
Azhari A. Mohammed Nour | Mohamed A. E. M. Ibrahim
Abstract: Sorghum flour was supplemented with different levels (5, 10 and 15 %) of Moringa Leaves Powder (MLP). The effect of supplementation on proximate composition, minerals contents and sensory characteristics was investigated. Supplementation of sorghum flour with different levels of (MLP) increased the proximate composition except the carbohydrate content, moreover supplementation of sorghum flour with MLP slightly decreased the oil content and significantly (P 0.05) decreased the total energy. Fermentation of raw sorghum flour and composite flours supplemented with 5, 10 and 15 % MLP significantly (P 0.05) increased the protein content. Moreover the ash, oil and moisture content of raw sorghum flour and supplemented flours with 5 % and 15 % MLP were increased after fermentation.
Keywords: Supplementation, Sensory characteristics, Fermentation, Moringa, proximate composition, Minerals
Edition: Volume 5 Issue 3, March 2016,
Pages: 672 - 677
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Review Papers, Nutrition Science, India, Volume 11 Issue 7, July 2022
Pages: 1796 - 1803Role of Omega 3 Fatty Acid in Human Health
Anusree Giri | Sandip Das | Manasree Giri | Dr. Santanu Panda
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Research Paper, Nutrition Science, India, Volume 7 Issue 12, December 2018
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