Open AccessIMPACTS OF MORINGA OLEIFERA LEAF POWDER (MLP) ON THE PROTEIN CONTENT AND ENERGY VALUE OF COLOCASIA ESCULENTA (TARO) PORRIDGE: A TRADITIONAL INFANT FOOD IN GUINEA
Author(s) -
Daniel Mamy,
Xiumin Chen,
Aboubacar Sangaré
Publication year - 2021
Publication title -
epra international journal of multidisciplinary research
Language(s) - English
Resource type - Journals
ISSN - 2455-3662
DOI - 10.36713/epra8622
Subject(s) - moringa , colocasia esculenta , ingredient , food science , chemistry , horticulture , traditional medicine , biology , medicine
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 0046% to 1.570 0052%, 82.137 143% to 88.807 1658% and from 0.130 0017g/100g to 0.380 0010 g/100 g respectively.KEYWORDS: Proximal composition, taro porridge, Moringa oleifera.