The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge

Abstract

White maize-based porridge is a staple food for about 80% consumers in South Africa and sub-Saharan African countries contributing significantly to the diet of rural populations in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Isoptera spp.) are known to contain a substantially high amount of protein. The aim of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant-maize porridge. Inclusion of MO and termite powders in instant-maize porridge, at different treatments, was considered using a completely randomised design. Factor levels were: AOB-control (maize flour); BEA (maize, powders of cooked dried MO and termite); CIA (maize, powders of blanched dried MO and termite) and DJE (maize, powders of uncooked dried MO and termite). Data were analysed using SPSS version 23. The protein content of fortified instant-maize porridge (FMP) significantly (p < 0.05) increased from 10.02 to 21.20% compared to unfortified porridges. The mineral content of FMP was higher in terms of Zn, Fe, Ca and Mg. Moisture content of FMP increased from 5.00 to 6.00%. Sensory analysis showed that among fortified porridges, CIA was rated high for colour and texture, BEA higher in taste and DJE higher for aroma. AOB had higher acceptance than fortified porridges for taste. Powder from MO leaves and termite could be used in complementary foods and food supplements to increase protein and mineral contents.