Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder
The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Mori...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2016-03-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Subjects: | |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/131221 |
| _version_ | 1827296957242015744 |
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| author | SE Evivie PA Ebabhamiegbebho JO Imaren JO Igene |
| author_facet | SE Evivie PA Ebabhamiegbebho JO Imaren JO Igene |
| author_sort | SE Evivie |
| collection | DOAJ |
| description |
The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Moringa oleifera leaves powder inclusion was most acceptable (very much liked) in terms of colour, taste, texture and overall acceptance with a mean score of 4.37. The colour scores were significantly different (P>0.05). Generally, the taste decreased with Moringa oleifera leaves powder inclusion and differ significantly (P>0.05).
Keywords: Meatball, Soy flour, Malnutrition, Moringa oleifera, Sensory evaluation, Yield
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| first_indexed | 2024-04-24T14:48:29Z |
| format | Article |
| id | doaj.art-bc6e58758bfd4afc98003923067791bd |
| institution | Directory Open Access Journal |
| issn | 2659-1502 2659-1499 |
| language | English |
| last_indexed | 2024-04-24T14:48:29Z |
| publishDate | 2016-03-01 |
| publisher | Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) |
| record_format | Article |
| series | Journal of Applied Sciences and Environmental Management |
| spelling | doaj.art-bc6e58758bfd4afc98003923067791bd2024-04-02T19:53:10ZengJoint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)Journal of Applied Sciences and Environmental Management2659-15022659-14992016-03-0119410.4314/jasem.v19i4.12Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves PowderSE EviviePA EbabhamiegbebhoJO ImarenJO Igene The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Moringa oleifera leaves powder inclusion was most acceptable (very much liked) in terms of colour, taste, texture and overall acceptance with a mean score of 4.37. The colour scores were significantly different (P>0.05). Generally, the taste decreased with Moringa oleifera leaves powder inclusion and differ significantly (P>0.05). Keywords: Meatball, Soy flour, Malnutrition, Moringa oleifera, Sensory evaluation, Yield https://www.ajol.info/index.php/jasem/article/view/131221MeatballSoy flourMalnutritionMoringa oleiferaSensory evaluationYield |
| spellingShingle | SE Evivie PA Ebabhamiegbebho JO Imaren JO Igene Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder Journal of Applied Sciences and Environmental Management Meatball Soy flour Malnutrition Moringa oleifera Sensory evaluation Yield |
| title | Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder |
| title_full | Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder |
| title_fullStr | Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder |
| title_full_unstemmed | Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder |
| title_short | Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder |
| title_sort | evaluating the organoleptic properties of soy meatballs beef with varying levels of i moringa oleifera i leaves powder |
| topic | Meatball Soy flour Malnutrition Moringa oleifera Sensory evaluation Yield |
| url | https://www.ajol.info/index.php/jasem/article/view/131221 |
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