Effects of Moringa (Moringa oleifera) leaf powder on the sensory characteristics and nutritional qualities of chicken sausage. A preliminary study

Abstract

Moringa leaf powder is commonly used in local dishes in Ghana for purposes of flavour enhancement and nutrient supplements. This study was conducted to determine the effects of Moringa (Moringa oleifera) leaf powder (MLP) on the sensory characteristics and nutritional compositions of chicken sausage. MLP were incorporated at 0g (Control, T1), 2g, 4g and 6g/kg meat (T2, T3 and T4 respectively) during the production of the sausages. The sausages were vacuum-packed and frozen for sensory and laboratory analyses. The M. oleifera leaf powder had significant (P<0.05) effect on the colour, but had no effect (P>0.05) on flavour intensity, flavour liking as well as product acceptability. Results from the proximate analysis indicated that MLP had no significant (P<0.05) effect on crude protein. However, fat content decreased (<0.001) significantly as MLP was increased in the products. There was a significant increase in moisture content of the products as MLP was increased.