IMPACTS OF MORINGA OLEIFERA LEAF POWDER (MLP) ON THE PROTEIN CONTENT AND ENERGY VALUE OF COLOCASIA ESCULENTA (TARO) PORRIDGE: A TRADITIONAL INFANT FOOD IN GUINEA
Daniel Mamy, Xiumin Chen, Aboubacar Sangare
PhD, student, Jiangsu University
Moringa oleifera leaf powder (MLP) has exceptional nutritional properties due to its high content of micronutrients, fatty acids, and especially protein. This makes it a suitable ingredient for the fortification of taro flour. Taro is a high-energy product but low in protein and fat, which weanling children need for their normal development. This study aimed to evaluate the protein-energy contribution of MLP powder in infant taro porridge. Three fortified taro porridges named FTP10% (Taro + 10% of Moringa), FTP15% (Taro + 15% of Moringa) and FTP15% (Taro + 15% of Moringa) were performed. Their analyses indicated significant increases (P<0.05) in crude protein content, energy value and titratable acidity from 0.580 0ï‚±046% to 1.570 0ï‚±052%, 82.137 1ï‚±43% to 88.807 1ï‚±658% and from 0.130 0ï‚±017g/100g to 0.380 0ï‚±010 g/100 g respectively.
Keywords: Proximal composition, taro porridge, Moringa oleifera
Journal Name :
EPRA International Journal of Multidisciplinary Research (IJMR)
Published on : 2021-10-07