ORGANOLEPTIC TEST AND PHYTOCHEMICAL ANALYSIS OF MORINGA LEAF ANCHOVY NOODLES: FOOD PRODUCT DIVERSIFICATION FOR STUNTING PREVENTION (original) (raw)
Related papers
Preventive Nutrition and Food Science, 2019
Wild foods and underutilized foods are a significant source of nutrients and bioactive components for rural and poor households in food insecure areas. Moringa oleifera (or "Kelor" in Indonesia) is a wild plant that can be utilized as a raw food material. The purpose of this study was to analyse preference of and nutrition and bioactive contents in crispy noodles supplemented with M. oleifera leaf puree. This work applied a randomized experimental study design with six repetitions. To determine the difference between formulas (F0=0%, F1=10%, and F2=20%), organoleptic properties with hedonic test and data concerning organoleptics were processed using Friedman test and Wilcoxon signed-rank test (= 0.05). An organoleptic test from 30 untrained panellists showed that formula F1 (10% of M. oleifera leaf puree) was the most preferred level added to the crispy noodles. The content of M. oleifera leaf puree significantly influenced the level of aroma and taste of the crispy noodles (P<0.05), but not the texture or colour. In addition, crispy noodles supplemented with M. oleifera leaf puree provided enough nutrients (protein, vitamin A and C, calcium, and zinc), as well as polyphenol and flavonoid substances, which show several health benefits. Taken together, crispy noodles supplemented with M. oleifera leaf puree is a promising functional snack for children at food insecure areas.
Jurnal Teknologi & Industri Hasil Pertanian
Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to...
Bambara groundnut (BG, Vigna subterranea) and moringa (Moringa oleifera) are underutilized crops that improve nutritional quality of diets locally. The objectives of this study were to measure the performance of both crops on a marginal soil, analyze the harvested plant parts and noodles produced from them, and to undertake taste testing and survey consumer reactions. The noodles contained either 100% wheat flour or wheat with either BG flour (20%) or moringa powder (6%). BG yielded 0.70 t ha −1 of dry nuts and moringa 1.54 t ha −1 of dry leaflets. Both plant products were high in nutrients (especially K, and Ca in moringa) and some amino acids. Inclusion in noodles significantly enhanced their nutritional composition particularly energy content, crude fat, crude fiber and carbohydrate. Significant increases (p < 0.05) of Mg, Mn, P, K, and Zn occurred. Total essential amino acid concentration increased from 34.1% in the pure wheat noodles to 38.2% in BG and 34.8% in moringa noodles. Sensory analysis showed acceptability of all three noodle types was above the "Neither like nor dislike" category leaning toward the liking end for almost all the attributes tested. A consumer reaction survey showed there were internal and external factors motivating respondents to choose both products. Weak correlations were found between some of these factors and respondents' willingness to pay more for the BG and moringa noodles. We conclude that adopting a comprehensive research approach from plant to plate can assist transfer of underutilized crops from field studies to acceptable consumer products with enhanced nutritional profiles.
Journal of Food Science and Engineering
The objective of this study was to determine the proximate, mineral and sensory properties of noodles prepared from blends of Triticum durum (wheat), Digitaria exilis(acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder (MLP). The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The flour samples were used to produce noodles and subjected to proximate, mineral and sensory analysis. Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%, ash 1.84-3.67%, fat 1.95-3.61%, crude protein 10.07-14.44%, carbohydrate 33.15-61.45%, dietary fibre 16.65-36.22% and caloric value 214.53-288.28 kJ/100 g. There was a significant increase (p < 0.05) in the moisture, ash, fat, crude protein and dietary fibre of the noodles on the substitution with cowpea flour, acha flour and MLP. Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g, potassium 26.70-40.40 mg/100 g, calcium 18.03-59.02 mg/100 g, iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g. Noodle sample produced from 75% wheat and 25% cowpea flours were significantly higher (p < 0.05) in mineral content (except for potassium). Sensory evaluation results showed that cowpea and acha flours can be substituted at 25% levels with 75%, wheat flour and acha flour can as well be substituted at 50% with 50% cowpea flour while MLP at 2% with 50% wheat flour, 23% acha flour and 25% cowpea flour without significantly (p < 0.05) affected the sensory attributes of the noodles. This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.
Frontiers in Sustainable Food Systems, 2020
Bambara groundnut (BG, Vigna subterranea) and moringa (Moringa oleifera) are underutilized crops that improve nutritional quality of diets locally. The objectives of this study were to measure the performance of both crops on a marginal soil, analyze the harvested plant parts and noodles produced from them, and to undertake taste testing and survey consumer reactions. The noodles contained either 100% wheat flour or wheat with either BG flour (20%) or moringa powder (6%). BG yielded 0.70 t ha −1 of dry nuts and moringa 1.54 t ha −1 of dry leaflets. Both plant products were high in nutrients (especially K, and Ca in moringa) and some amino acids. Inclusion in noodles significantly enhanced their nutritional composition particularly energy content, crude fat, crude fiber and carbohydrate. Significant increases (p < 0.05) of Mg, Mn, P, K, and Zn occurred. Total essential amino acid concentration increased from 34.1% in the pure wheat noodles to 38.2% in BG and 34.8% in moringa noodles. Sensory analysis showed acceptability of all three noodle types was above the "Neither like nor dislike" category leaning toward the liking end for almost all the attributes tested. A consumer reaction survey showed there were internal and external factors motivating respondents to choose both products. Weak correlations were found between some of these factors and respondents' willingness to pay more for the BG and moringa noodles. We conclude that adopting a comprehensive research approach from plant to plate can assist transfer of underutilized crops from field studies to acceptable consumer products with enhanced nutritional profiles.
Identification Of Vitamin A Content Of Moringa Wet Noodles With Various Boiling Times
Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018), 2019
Wet Noodle Moringa oleifera leaves are food products made from the primary raw material of flour with the addition of leaf extract Moringa oleifera after the noodles are printed in the form of noodles, then the boiling process with a variety of time against the wet noodles is the most preferred by panelists. The purpose of this study was to identify vitamin A content in moringa leaf noodles with a variety of boiling time. This research method is experimental. The organoleptic assessment was carried out by 45 trained panelists. After getting the noodles, the panelists liked the most, followed by boiling wet noodles with 2, 4 and 6 minutes. Analysis of the results of organoleptic tests using Kruskal Wallis Test (p <0.05) then continued with the Whitney Mann Test. The results of this study found that panelists found it difficult to distinguish the concentration of wet noodles, but when viewed from the average results, panelists preferred wet noodles with a concentration of 30%. Then proceed with the boiling process of wet noodles and obtained three results that the content of wet vitamin A mi is below 30.77 mcg / 100 grams. It is expected that the general public can know this moringa leaf wet noodle product besides that due to the low content of vitamin A in wet noodles, it is also suggested that people consume additional sources of vitamin A from other sources of food.
African Journal of Food, Agriculture, Nutrition and Development
Tamarind (Tamarindus indica L.) fruit are a major crop of Thailand and many other countries. Tamarind fruit are used in food processing, but their seeds, which constitute about 34% of each fruit, are largely a wasted byproduct. Production of fresh noodles, using flour made from tamarind seed (TSF) as a partial substitute for wheat flour, was tested. The proportion of TSF in the flour was varied from 0, 5, 10, 15 and 20%, with the balance being white wheat flour. Results showed that with increasing the levels of TSF in the flour there was a concomitant increase in their carotenoid content, but 15% resulted in negative responses from the sensory evaluation panel due mainly to darkening and browning of the color of the noodles and making them less soft and less elastic. These perceptions by the panelists were reflected in the measurement of L*, a* and b* and the tensile force of dough and tensile strength of cooked noodles. When the noodles made from 10% TSF plus 90% wheat flour were tested, their moisture content, protein, total carbohydrate, fat and ash were 70.6, 6.26, 21.5, 1.08, 0.490 g/100g and calories was 121 kcal/100g, respectively and their mineral contents were calcium, magnesium, phosphorus, potassium and sodium at 16.0, 14.4, 45.3, 27.2 and 130 mg/100g, respectively. Total phenolic content and antioxidant activity also progressively increased with increasing levels of TSF in the flour. The total phenolic content from noodles made from 10% TSF plus 90% refined wheat flour were 7.92 mg GAE/g, antioxidant activity was 29.6 mM TE/g by ferric reducing antioxidant power, 17.1 mM TE/g by 2,2 diphenyl-1-picrylhydrazyl assay and 3.84 mM TE/g by 2,2'-azino-bis (3-ethylbenzothiazo line-6sulphonic acid). The descriptive analysis of eight trained panelists discovered 16 individual attributes of cooked noodles made from 10% TSF plus 90% wheat flour. These attributes were yellowness, turbidity, egg odor, flour odor, tamarind flour odor, roasted tamarind seed odor, alkaline odor, egg flavor, flour flavor, tamarind flour flavor, roasted tamarind seed flavor, bitter taste, wetness, smoothness, softness and elasticity. The descriptive analysis showed that the cooked noodles containing 10% TSF had similar characteristics to cooked noodles made from 100% wheat flour except for roasted tamarind seed odor, tamarind flour flavor and roasted tamarind seed flavor that were unique characteristics, as would be expected.
Physio-chemical and sensory analysis of noodles fortified with cowpea and pomegranate peel powder
International Journal of Chemical Studies, 2018
Noodles gain popularity due to its low glycemic index (GI) and ready to eat convenience. Effects of fortification on noodles with the combination of dehulled cowpea flour and pomegranate peel powder were studied. Nutritional, cooking and sensory qualities of noodles were analyzed. The fortification of whole wheat flour noodles was done by the combinations of cowpea flour and pomegranate peel powder (5% and 10%) and (5% and 7%) respectively. The results showed that, increase in whole wheat flour proportion increases cooking loss. The resultant product is found to be highly nutritious because of its fibers, phenolic compounds, antioxidants and proteins. Sensory and cooking quality results showed that, noodles containing 10% dehulled cowpea flour and 7% pomegranate peel powder was more acceptable.
International Journal of Food Science
Background. Noodle products are popular throughout the world, and they can be prepared from cereal like wheat, maize, and rice. Nowadays, healthy and nutritious product requirement has been increasing. Thus, research on the nutrition-rich but neglected crop is becoming visible nowadays to ensure global food security and to satisfy the nutritional need. Research indicated that moringa tree leaf powder has good nutritional value, but it is not yet customized and properly consumed. Method. The study is aimed at developing noodles from wheat flour and moringa leaf powder and evaluating proximate composition, antinutritional content (phytate and tannin), microbial load (total plate count and yeast and mold count), and sensory acceptability. The experiment contains four treatments and one control. The data from proximate composition, antinutritional content, microbial load, and sensory acceptability were subjected to SAS version 9 software. A complete randomized design was used to analyze...
Nutritional and sensory evaluation of Moringa oleifera fortified pasta
International Journal of Home Science
Present study was undertaken to evaluate the quality of pasta supplemented with different proportion of Moringa powder. Three treatment (T1, T2 and T3) of Pasta were prepared by using rice flour and different proportion of Moringa powder. Control sample containing only 100% Maida. All the treatment was evaluated for the nutritional and sensory quality. In India pasta is used as a fast food and if the nutritional properties of the pasta will be enhanced then it can be easily useful as a regular food. Pasta with ideal sensory and physical quality is characterized by elasticity and strength of the dough, high tensile strength and minimum cooking losses. India is largest producer of Drumsticks with an annual production of 1.1 to 1.3 million tons of tender fruits from an area of 380km 2. Drumsticks are a store house of important and anti-nutrients. All the parts of this tree are useful for Nutritional, Medicinal and Allied purpose. Drumsticks can be an extremely valuable source of various nutrients for people of all ages. Drumsticks is the richest source of Iron, beta carotene, providing micronutrient including protein, vitamin c, folic acid, Zinc and also calcium and potassium (Gopalan, 2000) Drumsticks leaves also contain good amount of Folates, Thiamine, Pyridoxine and Niacin, Antioxidants such as Flavonoids. Drumsticks are full of essential disease preventing nutrients. In India tradition maintains that the nearing tree can cure 300 diseases. The investigation was carried out in the Food Science and Nutrition Department, College of Home Science, CSA U & T, Kanpur. For this study Drumsticks powder has been prepare by sun drying method. Pasta (extruded product) has been prepared from the Drumsticks powder. Each product has three treatments and one control along with three different replications. Prepared product evaluated with sensory evaluation. According to Sensory Evaluation T1 (7.47) were Best in the product of Pasta among the three treatment that is ''liked moderately and liked slightly''. So, the study suggests that drumstick can be used for prepared fortified food products because of its high acceptability and nutritional and medicinal quality.