Effect of Moringa oleifera Leaf Powder Supplementation on the Micronutrient and Toxicant Contents of Maize – Soybean – Peanut Complementary Food Formulations

Authors

  • D. Shiriki Benue State Uuniversity
  • M. A. Igyor University of Agriculture
  • D. I. Gernah University of Agriculture

Keywords:

Moringa, Leaf powder, Supplementation, Micronutrients, Toxicants, Food formulations.

Abstract

The effect of Moringa oleifera leaf powder supplementation on the micronutrient and toxicant composition of maize – soybean – peanut food formulations was determined. Maize, soybeans and peanut (MSP) flours were blended in a ratio of 60:30:10 (through material balancing to give 16g protein/100g) food as recommended by the protein advisory group (PAG) for infant diets. While one part was used unfortified as control food sample (MSPA), the remaining three parts were fortified with 5% (125g), 10% (250g) and 15% (375g) Moringa oleifera powder, giving samples MSPB, MSPC and MSPD respectively. Standard methods of analysis were then used to determine the content of some representative vitamins, amino acids, minerals and antinutritional factors in the food formulations. There was significantly increase (p < 0.05) in Vitamins A (β-Carotene) and C as well as amino acids lysine and tryptophan with increase in Moringa oleifera powder, with values ranging from 2.40 to 5.43mg/100g, 2.00 to 3.80mg/100g, 34 to 145mg/100g and 13 to 45mg/100g for β-Carotene, Vitamin C, Lysine and Tryptophan respectively. Supplementation also significantly (p <0.05) increased the contents of all the mineral elements with values ranging from 498.90 to 631.72mg/100g, 81.10 to 110.94mg/100g 1.40 to 5.48mg/100g, 39.20 to 356.67mg/100g and 38.70 to 77.60mg/100g and 1.59 to 2.38mg/100g for potassium, magnesium, iron, calcium, phosphorus and zinc respectively; while oxalates, phytates and phenols contents increased significantly (p <0.05) with increase in Moringa oleifera leaf powder addition, with values ranging from 70.42 to 84.80mg/100g, 68.00 to 90.04mg/100g and 80.00 to 83.40mg/100g respectively.

Author Biographies

D. Shiriki, Benue State Uuniversity

Biological Sciences

M. A. Igyor, University of Agriculture

Food Science and Technology

D. I. Gernah, University of Agriculture

Food Science and Technology

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Published

2014-10-20

Issue

Vol. 1 No. 2 (2014)

Section

Articles

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