2026-09-24T20:59:10Zhttps://univendspace.univen.ac.za/server/oai/requestoai:univendspace.univen.ac.za:11602/9472024-09-10T14:44:20Zcom_11602_1917com_11602_1913com_11602_1897com_11602_737col_11602_2212col_11602_738
Jideani, A. I. O.
Beswa, D.
Mashau, M. E.
Netshiheni, Khavhatondwi Rinah
2017-11-12T11:54:42Z
2017-11-12T11:54:42Z
2017-09-18
Netshiheni, K.R. 2017. The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge. . . http://hdl.handle.net/11602/947
http://hdl.handle.net/11602/947
Netshiheni KR. The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge. []. , 2017 [cited yyyy month dd]. Available from: http://hdl.handle.net/11602/947
Netshiheni, K. R. (2017). <i>The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge</i>. (). . Retrieved from http://hdl.handle.net/11602/947
Netshiheni, Khavhatondwi Rinah. <i>"The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge."</i> ., , 2017. http://hdl.handle.net/11602/947
TY - Dissertation
AU - Netshiheni, Khavhatondwi Rinah
AB - 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.
DA - 2017-09-18
DB - ResearchSpace
DP - Univen
KW - Instant-maize porridge
KW - Moringa
KW - Termite
KW - Protein
KW - Mineral
KW - Acceptability
LK - https://univendspace.univen.ac.za
PY - 2017
T1 - The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge
TI - The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge
UR - http://hdl.handle.net/11602/947
ER -
MSc (Food Science and Technology)
Department of Food Science and Technology
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.
1 online resource (viii, 54 leaves : color illustrations)
en
University of Venda
Instant-maize porridge
Moringa
Termite
Protein
Mineral
Acceptability
UCTD
576.60968
Moringa oleifera -- South Africa
Termites -- South Africa
Corn meal -- South Africa
Porridge -- South Africa
Corn -- South Africa
Moringa -- South Africa
The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge
Dissertation
open.access