RESUMO
Formulation of plant-based food ingredients rich in nutrients is becoming a viable intervention to enhance food security. In this study, a novel soy-moringa beverage was produced using two processing methods. Method I involved blending soymilk and moringa juice, whereas method II dealt with the co-grinding of soymilk together with blanched moringa leaves. The proximate and mineral compositions, pH, total dissolved solids, and viscosity of the soy-moringa beverages were carefully analysed using standard methods. The results showed different nutritional compositions in the soy-moringa beverages formulated. Moreover, method II was found to be the most effective technique to process the soy-moringa beverage. Hence, the proximate compositions were observed to increase significantly (p < 0.05) with an increase in moringa leaves. The amounts of protein, fat, ash, fibre and carbohydrates increased by 49.77%, 8.59%, 84.85%, 85.71%, and 114.56%, respectively with the increase of moringa leaves. The concentrations of ß-carotene, iron, calcium, copper, magnesium, and potassium presented an increasing trend by 147%, 40%, 284%, 30%, 12% and 190%, respectively as moringa leaves increase. The quantitative data on nutritional values and physicochemical properties suggested that the soy-moringa beverages produced with 30 and 40% moringa leaves under method II could be suitable to address undernutrition for vulnerable people.
RESUMO
Mchuchume is a ready to eat meal made from boiled and fermented cassava, which is mainly consumed in Western part of Tanzania. As other fermented cassava foods, it is rich in carbohydrate but deficient of other nutrients. In this study Moringa oleifera leaves powder (MOLP) and soya bean flour (SBF) were used to improve its nutrients. Fortification effects of MOLP and SBF were studied during separate and coetaneous inclusion. Proximate compositions of raw materials and blends were analysed. Mchuchume (control) had moisture, ash, fat, protein, fibre and carbohydrate of 68.138%, 1.090%, 0.589%, 2.068%, 5.738% and 22.367%, respectively, for SBF were 9.522%, 4.990%, 15.436%, 43.807%, 13.751% and 12.486%, respectively and for MOLP were 8.411%, 7.751%, 7.537%, 18.205%, 11.416179% and 46.681%, respectively. Mchuchume-soya had moisture (45.678% and 58.558%), ash (2.398% and 3.664%), fat (2.913% and 5.915%), protein (2.911% and 4.568%), fibre (7.373% and 9.139%) and carbohydrate (22.199% and 27.172%). Mchuchume-moringa had moisture (58.786% and 64.751%), ash (2.248% and 4.184%), fat (0.955% and 1.724%), protein (2.911% and 4.568%), fibre (6.023% and 6.626%) and carbohydrate (29.136% and 30.739%) while mchuchume-soya-moringa had moisture (45.651-58.874%), ash (2.498-4.481%), fat (1.506-4.868), protein (10.722-24.167%), fibre (6.3492-9.408%) and carbohydrate (10.203-21.239%). Mchuchume fortified with both SBF and MOLP are of the most improved nutritive values such that consumption of either of these fortified meals for a day would make an individual to meet his or her recommended dietary allowance for the nutrients analysed at a relatively lesser cost.
