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Qualitative evaluation of nutritious chocolate by using Moringa Oleifera leaves powder

By: Abdul Qadir Khan, Naqeeb Ullah, Nanak Khan, Muhammad Ashraf, Muahhamd Kashif, Shafique Ahmad, Hameed Ur Rehman

Key Words: Qualitative evaluation, Nutritious, Chocolate, Moringa oleifera.

Int. J. Biosci. 14(1), 75-89, January 2019.

DOI: http://dx.doi.org/10.12692/ijb/14.1.75-89

Certification: ijb 2019 0116 [Generate Certificate]

Abstract

Moringa oleifera is universally referred to as the miracle plant or the tree of life. They contain substantial amounts of vitamins, minerals and phytonutrients. Moringa oleifera leaves necessitate the need for this research to explore its utilization. The research was carried out to increase the nutritious value of chocolate by incorporation of Moringa oleifera leaves Powder. The Chocolate was prepared by using different concentration (0%, 5%, 10%, 15% and 20%) of Moringa oleifera leaves powder in comparison to normal recipe. The chocolate prepared was subjected to physicochemical and sensory evaluation. The results indicated that the proximate analysis of supplemented chocolate, protein, ash and crude fiber contents of produced chocolate increased with increasing the incorporation level of the Moringa oleifera leaves powder. According to the sensory evaluation, 10% and 15% supplemented chocolate were rewarded best for human consumption.

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Qualitative evaluation of nutritious chocolate by using Moringa Oleifera leaves powder

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Abdul Qadir Khan, Naqeeb Ullah, Nanak Khan, Muhammad Ashraf, Muahhamd Kashif, Shafique Ahmad, Hameed Ur Rehman.
Qualitative evaluation of nutritious chocolate by using Moringa Oleifera leaves powder.
Int. J. Biosci. 14(1), 75-89, January 2019.
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