📄 Abstract
Moringa oleifera leaf powder (MLP) has exceptional nutritional properties due to its high content of micronutrients, fatty acids, and especially protein. This makes it a suitable ingredient for the fortification of taro flour. Taro is a high-energy product but low in protein and fat, which weanling children need for their normal development. This study aimed to evaluate the protein-energy contribution of MLP powder in infant taro porridge. Three fortified taro porridges named FTP10% (Taro 10% of Moringa), FTP15% (Taro 15% of Moringa) and FTP15% (Taro 15% of Moringa) were performed. Their analyses indicated significant increases (P<0.05) in crude protein content, energy value and titratable acidity from 0.580 0ï?±046% to 1.570 0ï?±052%, 82.137 1ï?±43% to 88.807 1ï?±658% and from 0.130 0ï?±017g/100g to 0.380 0ï?±010 g/100 g respectively.
🏷️ Keywords
📚 How to Cite:
Daniel Mamy, Xiumin Chen, Aboubacar Sangare , IMPACTS OF MORINGA OLEIFERA LEAF POWDER (MLP) ON THE PROTEIN CONTENT AND ENERGY VALUE OF COLOCASIA ESCULENTA (TARO) PORRIDGE: A TRADITIONAL INFANT FOOD IN GUINEA , Volume 7 , Issue 10, october 2021, EPRA International Journal of Multidisciplinary Research (IJMR) , DOI: https://doi.org/10.36713/epra8622