PROXIMATE AND SENSORY EVALUATION OF PAP FORTIFIED WITH MORINGA LEAF POWDER

Abstract

Fortified pap was produced from the blends of Sorghum and moringa leaf powder. The sorghum were sorted, cleaned, soaked, steeped for 72 hrs at room temperature, washed, dried and milled into flour. The moringa leaves were sorted, washed, and dried under room temperature and were blended to obtain powder. The flours were blended into the following ratio, 100% Sorghum:0% moringa leaf powder (PS1), 98% Sorghum: 2% moringa Leaf Powder (PS2), 96% Sorghum: 4% moringa leaf powder (PS3), 94% Sorghum: 6% moringa leaf powder (PS4), 90% Sorghum: 10% moringa leaf Powder (PS5). The fortified pap samples were subjected to sensory evaluation and it was observed that sample PSI (100:0) followed by sample PS2 (98:2) were the most acceptable sample while the least was observed to be (PS5 (90: 10). From the sensory evaluation, the result showed that Sample PSI (100% Sorghum) had the best overall acceptability for the different formulation of the pap sample. The Control Sample (PS1) 100% sorghum, with Sample (PS2) 98% sorghum: 2% moringa leaf powder and (PS3), 96% sorghum: 4% moringa leaf powder were evaluated for their proximate composition and it was recorded that the moisture decreased significantly (p≤0.05) at 2% substitution of the moringa leaf powder from 8.26% to 7.23%, Carbohydrate from 80% to 79%, Ash from 0.80% to 0.60%, the protein content increased significantly, from 8.15% to 10.19%, fats from 2.42% to 2.69% and in fiber from 0.00% to 2.69%. This study shows that incorporation of moringa leaf powder to pap reduced the sensory acceptability and improved the proximate composition. Hence the consumption is recommended for infants and adults irrespective of its low sensory acceptability