Qualitative evaluation of nutritious chocolate by using Moringa Oleifera leaves powder

Paper Details

Research Paper 01/01/2019
Views (300) Download (15)
current_issue_feature_image
publication_file

Qualitative evaluation of nutritious chocolate by using Moringa Oleifera leaves powder

Abdul Qadir Khan, Naqeeb Ullah, Nanak Khan, Muhammad Ashraf, Muahhamd Kashif, Shafique Ahmad, Hameed Ur Rehman
Int. J. Biosci.14( 1), 75-89, January 2019.
Certificate: IJB 2019 [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.

VIEWS 24

AACC. 2000. Approved Methods of the American Association of Cereal Chemists, The Association, 10th Edition, St. Paul, MN. US.

Abou-Zaid AA, Nadir AS. 2014. Quality evaluation of nutritious chocolate and halawa tahinia produced with moringa (Moringa oleifera) leaves powder. Middle East Jour.nal of Applied Sciences 4(5), 1007-1015.

Adamson GE, Lazarus SA, Mitchell AE, Prior RL, Cao G, Jacobs PH, Kremers BG, Hammerstone JF, Rucker RB, Ritter KA, Schmitz HH. 1999. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity. Journal of Agriculture and Food Chemistry 47(10), 4184–4188.

Adeyeye IE, Akinyeye OR, Ogunlade I, Olaofe O, Boluwade OJ. 2010. Effect of farm and industrial processing on the amino acid profile of cocoa beans. Food Chemistry 118(5), 357-363.

Afoakwa EO, Paterson A, Fowler M. 2007. Factors influencing rheological and textural qualities in chocolate–A review. Trends in Food Scienceand Technology 18(6), 290-298.

Ajibola CF, Oyerinde VO, Adeniyan OS. 2015. Physicochemical and antioxidant properties of whole wheat biscuits incorporated with Moringa oleifera leaves and cocoa powder. Journal of Scientific Research and Reports 7(3), 195-206.

Alam MA, Alam MJ, Hakim MA, Huq AKO, Moktadir SMG. 2014. Development of fiber enriched herbal biscuits: A preliminary study on sensory evaluation and chemical composition. International Journal of Nutrition and Food Sciences 3(4), 246-250.

Aletor VA, Adeogun OA. 1995. Nutrient and anti-nutrient components of some tropical leafy vegetables. Food chemistry 53(4), 375-379.

Anwar F, Sajid L, Muhammad A, Anwarul H. G. 2007. Moringa oleifera: A food plant with multiple medicinal uses. An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives 21(1), 17-25.

AOAC. 2000. Official Methods of Analysis. The Association of Official Analytical Chemists. Official Methods of Analysis,18th Edition, Arlington, Virginia. U.S.A.

Apgar JL, Tarka SM, Stanley M. 1998. Methyl xanthine composition and consumption patterns of cocoa and chocolate products. In Caffeine, 1st Edition; CRC Press, Boca Raton, p 162-192.

Arise A, Arise R, Sanusi M, Esan O, Oyeyinka S. 2014. Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food. Croatian Journal of Food Science and Technology 6(2), 65-71.

Arun GV, Malathi D, Geetha K. 2011. Anti-diabetic property of drumstick (Moringa oleifera) leaf tablets. International Journal of Health and Nutrition 2(1), 1-5.

Ashton J, Ashton S. 2003. Why chocolate is a health food. A Chocolate a Day: Keeps the Doctor Away 11(2), 39-52.

Babayeju A, Gbadebo C, Obalowu M, Otunola G, Nmom I, Kayode R, Toye A, Ojo F. 2014. Comparison of organoleptic properties of egusi and efo riro soup blends produced with moringa and spinach leaves. Food Science and Quality Management 28(3), 15-18.

Belscak A, Komes D, Horzic D, Ganic K, &Damir KD. 2009. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Research International 42(8), 707-716.

Chinma C, Abu J, Akoma S. 2014. Effect of germinated tigernut and moringa flour blends on the quality of wheat-based bread. Journal of Food Processing and Preservation 38(2), 721–727.

Chumark P, Khunawat P, Sanvarinda Y, Phornchirasilp S, Morales NP, Phivthong-ngam L, Klai-upsorn SP. 2008. The in vitro and ex vivo antioxidant properties, hypolipidaemic and antiatherosclerotic activities of water extract of Moringa oleifera Lam. leaves. Journal of ethnopharmacology, 116(3), 439-446.

DanMalam H, Abubakar Z, Katsayal U. 2001. Pharmacognosostic studies on the leaves of Moringa oleifera. Nigerian Journalof Natural Productsand Medicine 5(1), 45-49.

Dillinger TL, Barriga P, Escarcega S, Jimenez M, Salazar-Lowe D, Grivetti LE. 2000. Food of the goods: Cure for humanity? A cultural history of the medicinal and ritual use of chocolate. The Journal of Nutrition 130(8), 2057-2072.

Fahey JW. 2005. Moringa oleifera: A review of the Medical evidence for its nutritional, therapeutic and prophylactic properties. International Research Journalof Applied and Basic Sciences 10(6), 26-31.

Fang TT, Footrakul PP, Luh BS. 1971. Effect of blanching, chemical treatment and freezing methods on quality of freeze dried mushrooms. Journal of Food Science 36(7), 1044-1048.

FAO/WHO. 1991. Protein quality evaluation. Report of Joint FAO/WHO expert consultation. FAO Food and Nutrition paper 51. FAO, Rome, Italy.

Hekmat S, Morgan K, Soltani M, Gough R. 2015. Sensory evaluation of locally grown fruit purees and inulin fibre on probiotic yogurt in Mwanza, Tanzania and the microbial analysis of probiotic yogurt fortified with Moringa oleifera. Journal of Health Populationand Nutrition 33(10), 60-67.

Homayouni R, Roudbaneh A, Hosseyni S, 2014.Filled chocolate supplemented with Lactobacillus paracasei. International Research Journal of Applied and Basic Sciences 8(11), 2026-2031.

Ieggli C, Bohrer D, Nascimento P, Carvalho L.  2011. Determination of sodium, potassium, calcium,

magnesium, zinc and iron in emulsified chocolate samples by flame atomic absorption spectrometry. Food Chemistry 124(3), 1189-1193.

Ijarotimi OS, Fagbemi TN, Osundahunsi OF, 2013. Comparative Study of Nutritional Profiles and Phytochemical Components of Raw, Blanched and Fermented Flour from the Leaves of Moringa oleifera lam. Malaysian Journal of Nutrition, 19(3), 108-118.

Iwe MO. 2010. Handbook of Sensory Methods and Analysis. Rejoint Communication Services Ltd., Enugu. 75-78.

Jaiswal D, Rai PK, Kumar A, Mehta S, Watal G. 2009. Effect of Moringa oleifera Lam. leaves aqueous extract therapy on hyperglycemic rats. Journal of Ethnopharmacology 123(4), 392-396.

Jayawardana BC, Liyanage R, Lalantha N, Iddamalgoda S, Weththasinghe P. 2015. Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages. LWT-Food Science and Technology 64(2), 1204-1208.

Joel N, PiusB, Deborah A, Chris U. 2013. Production and quality evaluation of cocoa products (plain cocoa powder and chocolate). American Journal of Food and Nutrition 1(6), 31-38.

Karim OR, Kayode RMO, Oyeyinka SA, Oyeyinka AT. 2013. Proximate, mineral and sensory qualities of ‘amala’ prepared from yam flour fortified with moringa leaf powder. Food Science and Quality Management 12(7), 10-22.

Karim O, Kayode R, Oyeyinka S, Oyeyinka A, 2015. Physicochemical properties of stiff dough ‘amala’prepared from plantain (Musa Paradisca) flour and Moringa (Moringa oleifera) leaf powder. Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i dijetetiku 4(1), 48-58.

Kasolo JN, Bimenya GS, Ojok L, Ochieng J, Ogwal-Okeng JW. 2010. Phytochemicals and uses of Moringa oleifera leaves in Ugandan rural communities. Journal of Medicinal Plants Research, 4(9), 753-757.

Kholif AE, Gouda GA, Morsy TA, Salem AZ. M, López S, Kholif AM. 2015. Moringa oleifera leaf meal as a protein source in lactating goat’s diets: feed intake, digestibility, ruminal fermentation, milk yield and composition, and its fatty acids profile. Small Ruminant Research, 129(9), 129-137.

Kolawole FL, Balogun MA, Opaleke DO, Amali HE. 2013. An evaluation of nutritional and sensory qualities of wheat-moringa cake. Agrosearch 13(1), 87-94.

Kris-Etherton PM, Mustad V, Derr JA. 1993. Effects of dietary stearic acid on plasma lipids and thrombosis. Nutrition Today 28(3), 30-38.

Lecumberri E, Mateos R, Izquierdo-Pulido M, Rupérez P, Goya L, Bravo L. 2007. Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry 104(3), 948-954.

Lettieri BD, Villaño D, Beheydt B, Guadagni F, Trogh I, Serafini M. 2012. Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans. Food chemistry 132(3), 1305-1310.

Misra A, Srivastava S, Srivastava M. 2014. Evaluation of anti-diarrheal potential of Moringa oleifera (Lam.) leaves. Journal of Pharmacognosy and Phytochemistry 2(5), 43-46.

Moyo B, Masika PJ, Hugo A, Muchenje V. 2011. Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves. African Journal of Biotechnology 10(60), 12925-12933.

Moyo B, Oyedemi S, Masika PJ, Muchenje V, 2012. Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cake. Meat science 91(4), 441-447.

Murata T, Kuno T, Hozumi M, Tamai H, Takagi M, Kamiwaki T, Itoh Y. 1998. Inhibitory effect of calcium (derived from eggshell)-supplemented chocolate on absorption of fat in human males. Journal of Japanese Society of Nutrition and Food Science, Japan.

Nweze NO, Nwafor FI. 2014. Phytochemical, proximate and mineral composition of leaf extracts of Moringa oleifera Lam. from Nsukka, South-Eastern Nigeria. Journal of Pharmacology and Biology Sciences, 9(1), 99–103.

Othman A, Ismail A, Ghani NA, Adenan I, 2007. Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry 100(4), 1523-1530.

Pimentel FA, Nitzke JA, Klipel CB, de Jong EV, 2010. Chocolate and red wine–A comparison between flavonoids content. Food Chemistry 120(1), 109-112.

Qin P, Wang Q, Shan F, Hou Z, Ren G. 2010. Nutritional composition and flavonoids content of flour from different buckwheat cultivars. International Journal of Food Science & Technology, 45(5), 951-958.

Qwele K, Hugo A, Oyedemi SO, Moyo B, Masika PJ, Muchenje V. 2013. Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay. Meat Science 93(3), 455-462.

Rockwood JL, Anderson BG, Casamatta DA, 2013. Potential uses of Moringa oleifera and an examination of antibiotic efficacy conferred by M. oleifera seed and leaf extracts using crude extraction techniques available to underserved indigenous populations. International Journal of Phytothearpy Research 3(2), 61-71.

Saini RK, Prashanth KH, Shetty NP, Giridhar P. 2014. Elicitors, SA and MJ enhance carotenoids and tocopherol biosynthesis and expression of antioxidant related genes in Moringa oleifera Lam. leaves. Acta physiologiae plantarum 36(10), 2695-2704.

Saini RK, Shetty NP, Prakash M, Giridhar P, 2014. Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product. Journal of food science and technology 51(9), 2176-2182.

Sanbongi C, Suzuki N, Sakane T. 1997. Polyphenols in chocolate, which have antioxidant activity, modulate immune functions in humans in vitro. Cellular immunology 177(2), 129-136.

Shahkhalili Y, Murset C, Meirim I, Duruz E, Guinchard S, Cavadini C, Acheson K. 2001. Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans–. The American journal of clinical nutrition 73(2), 246-252.

Shimelis EA, Rakshit SK. 2005. Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. LWT-Food Science and Technology 38(4), 331-338.

Steel GD, Torrie H, Dickey D. 1997. Principles and Procedures of Statistics. A Biometrical Approach. 3rd Edition. McGraw Hill Book Co., NY. USA.

Steinberg FM, Bearden MM, Keen CL. 2003. Cocoa and chocolate flavonoids: implications for cardiovascular health. Journal of the American dietetic association 103(2), 215-223.

Vanajakshi V, Vijayendra SVN, Varadaraj M. C, Venkateswaran G, Agrawal R. 2015. Optimization of a probiotic beverage based on Moringa leaves and beetroot. LWT-Food Science and Technology 63(2), 1268-1273.

Vinson JA, Proch J, Zubik L. 1999. Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate. Journal of Agricultural and Food Chemistry 47(12), 4821-4824.

Vu TO, Galet L, Fages J, Oulahna D. 2003. Improving the dispersion kinetics of a cocoa powder by size enlargement. Powder Technology 130(1-3), 400-406.

Yao Y, Shan F, Bian J, Chen F, Wang M, Ren G. 2008. D-chiro-inositol-enriched Tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice. Journal of Agricultural and Food Chemistry 56(21), 10027-10031.

Żyżelewicz D, Nebesny E, Motyl I, Libudzisz Z. 2010. Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes. Czech Journal of Food Sciences 28(5), 392-406.