Singh et al. 2015SINGH TP, SINGH P & KUMAR P. 2015. Drumstick (Moringa Oleifera) as a food additive in livestock products. Nutr Food Sci 45(3): 423-432. https://doi.org/10.1108/NFS-02-2015-0018.* |
Curd a |
Moringa leaves |
Chemical, microbiological and organoleptic properties during storage |
Improvement in nutritional, microbiological and organoleptic properties |
- |
|
Buttermilk b |
Moringa leaves |
Nutritional value |
Protein, ash, iron, calcium and vitamins levels increase |
- |
|
Cottage cheese c |
Moringa seed extract |
Product yield and quality |
Increase in yield, protein and mineral content |
- |
Madane et al. 2019MADANE P, DAS AK, PATEIRO M, NANDA PK, BANDYOPADHYAY S, JAGTAP P, BARBA FJ, SHEWALKAR A, MAITY B & LORENZO JM. 2019. Drumstick (Moringa oleifera) flower as an antioxidant dietary fibre in chicken meat nuggets. Foods 8(307): 1-19. https://doi.org/10.3390/foods8080307.
|
Chicken nuggets |
Moringa flower extract |
Potential as a functional ingredient |
Dietary fibers levels increase; shelf life extended (lipid stability) |
- |
Hekmat et al. 2015HEKMAT S, MORGAN K, SOLTANI M & GOUGH R. 2015. Sensory evaluation of locally-grown fruit purees and inulin fibre on probiotic yogurt in Mwanza, Tanzania and the microbial analysis of probiotic yogurt fortified with Moringa oleifera. J Health Popul Nutr 33(1): 60-67.
|
Probiotic yogurt |
Moringa leaves |
Nutritional value and possible health benefits |
Leaves levels at 0.5% enhances the nutrients content of the product |
1.0% Moringa leaves caused a strong and undesirable flavor to the yogurt |
Shiriki et al. 2015SHIRIKI D, IGYOR MA & GERNAH DI. 2015. Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder. Food Nutr Sci 6(5): 494-500. https://doi.org/10.4236/fns.2015.65051.
|
Maize, soy and peanuts blend |
Moringa leaves |
Nutritional value |
Protein, fiber, ash and micronutrients levels increased; fortification up to 10% resulted in higher protein quality |
The fortification at 15% promoted a decrease in protein quality (lower intake due to unpleasant taste) |
Zungu et al. 2020ZUNGU N, VAN ONSELEN A, KOLANISI U & SIWELA M. 2020. Assessing the nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-based snacks for improving food and nutrition security of children. S Afr J Bot 129: 283-290. https://doi.org/10.1016/j.sajb.2019.07.048.
|
Snack |
Moringa leaves |
Nutritional composition and acceptability |
Mineral content improved |
Color alteration (from light brown to dark green); fortification makes snack more crumble |
Lopez & Bhaktikul 2018LOPEZ JCC & BHAKTIKUL K. 2018. Bromatological and sensory analyses of a snack based corn flour and cassava root fortified with moringa to combat the malnutrition. Bangl J Bot 47(3): 487-493. https://doi.org/10.3329/bjb.v47i3.38716.
|
Snack |
Moringa leaves |
Chemical composition and sensory analysis |
Good results in terms of protein, moisture and ash content |
- |
Rocchetti et al. 2020ROCCHETTI G, RIZZI C, PASINI G, LUCINI L, GIUBERTI G & SIMONATO B. 2020. Effect of Moringa oleifera L. leaf powder addition on the phenolic bioaccessibility and on in vitro starch digestibility of durum wheat fresh pasta. Foods 9(5): 628. https://doi.org/10.3390/foods9050628.
|
Fresh pasta |
Moringa leaves |
Phenolic bioaccessibility and digestibility |
Rapidly digestible starch fractions decrease; increased levels of slowly digestible starch |
Resistant starch contents decrease |
Thammarat & Airouyuwa 2020THAMMARAT K & AIROUYUWA JO. 2020. Storage stability, gastrointestinal release and sensory properties of cookies incorporated with protein-based Moringa oleifera leaf extract microcapsule. Chiang Mai Univ J Nat Sci 19(1): 139-154. https://doi.org/10.12982/CMUJNS.2020.0009.
|
Cookies |
Moringa leaves extract microencapsulated |
Sensory acceptance |
Better stability of total polyphenols; there was no decrease in acceptability |
- |