Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices

摘要

Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringabased spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85,25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa weremore preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjectedto proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash andcarbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased duringstorage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests thatmoringa based spice products with 20% inclusion of moringa are acceptable and can be use as spice in different household consumable product.