ABSTRACT

The study determined proximate composition, functional properties of moringa leaves and seedsflour and sensory evaluation of meals developed using moringa leaves and seeds. 5 specific objectives, 5 research questions were raised and 4 hypotheses formulated. The study adopted Research and Development(R&D) design. The population ofthe study comprises of 214 persons from the department of Home Science and Hospitality Management and Tourism. The study was conducted in Michael Okpara University of Agriculture Umudike (MOUAU). Moringa seed and leaf flour were the samples used for the proximate and functional analysis, ■ while the food samples were subjected to sensory evaluation. Moringa seeds were processed into flour. Acceptability rate of the meals produced were determined. A 9-point hedonic scale rating was used by administering the sensory score sheet to the panelist to ascertain the rate at which they liked the meals produced. Results were analyzed using analysis of variance and differences between means were separated using Duncan’s Multiple range test and significance accepted at P>0.05 Level. This was calculated using Statistical Package for Social Sciences (SPSS). The result for the proximate composition of the moringa leaf and seeds flour showed that the carbohydrate content was 12.84%, crude fibre content 16.05%, the moisture content 15.19% of the leafflour was significantly different from the seed flour. The water absorption capacity ofthe flour samples were significantly different. Water absorption capacity of the moringa leaf flour 309.81% was significantly higher than those ofthe seed flour 184%. On the loose bulk density of the flour samples no significant difference existed as the moringa seed flour 0.60% recorded higher loose bulk density when compared with that of moringa leaf flour 0.45%. There was no significant difference in the packed bulk density of the flour samples as moringa seed flour 0.70% recorded higher packed bulk density than the leaf flour 0.57%. The swelling index ofthe flour samples were significantly different as moringa seed flour 23.31% recorded higher swelling index than those of the leaf flour 13.91%. Result for the sensory evaluation, shows thatin terms of color there was no significant differences in the breakfast tea prepared with moringa leaves (7.20±0.77), breakfast tea prepared with lipton (7.40±0.88), egusi soup prepared with moringa leaves and moringa seed stiff porridge (swallow) (7.60±0.88) and yam pottage prepared with fluted pumpkin leaves (telfaria occidentalism (7.65±0.81). However, egusi soup prepared with flutedpumpkin leaves (telfaria occidentalism and wheat flour (8.25±0.72) scored significantly higher than the rest of the samples (P<0.05) while breakfast tea prepared with moringa leaves recorded the least score (7.20±0.77). There was no significant difference in the consistency of all the meal samples with their score ranging from 7.55-8.10% with the score of yam pottage prepared with fluted pumpkin \eaf(telfaria occidentalism higher than those of the other samples. In conclusion, raw processed moringa seed flour could be used in the preparation of stiff porridge. Moringa leaves can find useful application in teas, soups, and pottages preparation. Based on the findings of this study, it was recommended that, moringa leaves can serve as an alternative to fluted pumpkin leaves (telfaria occidentalism especially in the period of scarcityin the preparation of egusi soup. Moringa leaves served as an alternative to fluted pumpkin leaves (telfaria occidentalism in the preparation of yam pottage. Tea made using moringa leaves could leplace conventional tea (Lipton). There should be massive nutrition advocacy in Umuahia environment (MOUAU) to create awareness on the need to utilize moringa leaves and seeds in diverse forms to increase its incorporation in household menu. Further research work should be geared towards developing the binding agents for the stiff-porridge produced using moringa seed flour.