An Analysis of Organoleptic Qualities of a Three-Course Menu from Moringa Leaves in Mubi, Adamawa State Nigeria
Moringa oleifera is mainly used as herbal medicine in most homes in Northern Nigeria. The plant is easy to grow and thrives very well regardless the type of soil. Use of moringa leaves in food production can yield attractive varieties on menu. This paper evaluates the acceptability of dishes produced with fresh moringa leaves with a view to promoting it in popular restaurants. A three course menu consisting of cream of moringa soup as the starter, mixed meat moringa sauce with semovita as the main dish and moringa roll as sweet was produced and served to a 60-member taste panel made of three groups of 20 each. Respondents were asked to rate the organoleptic qualities of the samples on a 10-point bipolar scale ranging from 1 (Dislike extremely) – 10 (Like extremely). Data collected were treated to one sample t-test and One Way ANOVA. Results show that the panelists extremely like the moringa products. It is recommended that Moringa oleifera should be incorporated into meals which is more readily acceptable than medicine.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1124053Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1156
 Fuglie, L. J. (2001). The Miracle Tree: Moringa Oleifera: natural nutrition for the tropics, (Church World Service, Dakar, 1999). pp: 68.
 Mahajan S., Mehta A. (2009). Curative effect of hydroalcoholic extract of leaves of Moringa oleifera lam. against adjuvant induced established arthritis in rats. Niger. J. Nat. Prod. Med. 13, 13–22.
 Anwar F., Latif S., Ashraf M., Gilani A. H. (2007). Moringa oleifera: a food plant with multiple medicinal uses. Phytother. Res. 21, 17–25.
 Kumar, H. D. (2004). Cooper, Edwin L.; Yamaguchi, Nobuo, eds. Management of Nutritional and Health Needs of Malnourished and Vegetarian People in India. Advances in Experimental Medicine and Biology. Springer US. pp. 311–321.
 Drummond, K. E. & Brefere, L. M. 2007. Nutrition for foodservice and culinary professionals. 6th ed ed. New Jersey: John Wiley & Sons, Inc.
 Amaglo N. K., Bennett R. N., Lo Curto R. B., Rosa E. A. S., Lo Turco V., Giuffrid A., Lo Curto A., Crea F., Timpo G. M. (2010). Profiling selected phytochemicals and nutrients in different tissues of the multipurpose tree Moringa oleifera L., grown in Ghana. Food Chem. 122, 1047–105410.1016/j.foodchem.2010.03.073.
 Dieye A. M., Sarr A., Diop S. N., Ndiaye M., Sy G. Y., Diarra M., Rajraji Gaffary I., Ndiaye Sy A., Faye B. (2008). Medicinal plants and the treatment of diabetes in Senegal: survey with patients. Fundam. Clin. Pharmacol. 22, 211–21610.1111/j.1472-8206.2007.00563.
 Maroyi, A. 2006. The utilization of Moringa oleifera in Zimbabwe: A Sustainable Livelihood Approach. Journal of Sustainable Development in Africa,8(3).
 Moringa Recipes - 1001 ways to eat and cook. Available at (http://miracletrees.org/moringa_recipes.html. Retrieved December 20, 2015.