Title of article
Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of Moringa oleifera Leaves Powder
Author/Authors
EVIVIE, SE Northeast Agricultural University - College of Food Sciences - Key Laboratory of Dairy Science-Ministry of Education (KLDS-MOE), China , EBABHAMIEGBEBHO, PA University of Benin - Faculty of Agriculture - Department of Animal Science, Food Science and Nutrition Unit, Nigeria , IMAREN, JO University of Benin - Faculty of Agriculture - Department of Animal Science, Food Science and Nutrition Unit, Nigeria , IGENE, JO University of Benin - Faculty of Agriculture - Department of Animal Science, Food Science and Nutrition Unit, Nigeria
From page
649
To page
656
Abstract
The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Moringa oleifera leaves powder inclusion was most acceptable (very much liked) in terms of colour, taste, texture and overall acceptance with a mean score of 4.37. The colour scores were significantly different (P 0.05). Generally, the taste decreased with Moringa oleifera leaves powder inclusion and differ significantly (P 0.05)
Keywords
Meatball , Soy flour , Malnutrition , Moringa oleifera , Sensory evaluation , Yield
Journal title
Journal of Applied Sciences and Environmental Management
Journal title
Journal of Applied Sciences and Environmental Management
Record number
2659180
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