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600 ppm (T 2 ), and 800 ppm (T 3 ) and compared with a treatment which was not supplemented with LEMO, i.e. control (T 0 ). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p -anisidine value (AnV) of T 2 after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T 2 in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T 2 were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics.

Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature