RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Nutritional and medicinal potentials of yoghurt produced from cowmilk incorporated with moringa leaves (Moringa oleifera)
https://doi.org/10.31248/RJFSN2024.182 | Article Number: FB4519BB1 | Vol.9 (5) - October 2024
Received Date: 31 July 2024 | Accepted Date: 29 August 2024 | Published Date: 30 October 2024
Authors: Ajibili Monday , Emmanuel Titus Friday* , Taiwo Abayomi Abraham , Jonah Achile Caleb and Owemidu, Idowu Olumorin
Keywords: Moringa oleifera, Cowmilk, medicinal potentials, nutritional potentials, yoghurt.
This study was carried out to determine the nutritional and medicinal potential of yoghurt produced from cowmilk incorporated with moringa leaves (Moringa oleifera). 10 ml of moringa filtrate was incorporated into the yoghurt samples in different quantities (1 g/100ml, 0.5 g/100ml, 0.25 g/100ml). The six samples (A1, A2, A3, B1, B2, & B3) were assessed for their proximate composition, phytochemical component and sensory properties. The proximate analysis for samples A1 – B3 were found to be: Carbohydrate (1.56-10.61%), protein (6.56-10.26%), fat (1.81-3.29%), crude fibre (0.10-0.96%), Ash (0.30-1.37%) and moisture content (79.02-85.31%). The phytochemical analysis for sample A1-B3 were; Tannin (3.24-5.36%), total phenol (10.91-18.91%), flavonoid (2.50-5.38%), alkaloid (1.20-2.40%) and Saponin (0.19-0.63%). The sensory attribute values of samples A1-B3 were; appearance/colour 6.87-7.53, flavour/aroma 7.33-7.80, taste 6.80-8.07 and overall acceptability 7.07-7.64. It was found that sample B1 has the highest value for the overall acceptability hence the most preferred among the six products. Analysis of variance (ANOVA) method was used in determining the result of the hypothesis, p<0.05 was considered significant. Based on the results from this study, the addition of moringa leaf filtrate into yoghurt is achievable thereby increasing the quality of the yoghurt and making it a more desirable food.
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