PRODUCTION AND QUALITY EVALUATION OF SEASONING FROM FERMENTED SOYBEAN AND ROASTED MORINGA SEED FLOUR BLENDS

August 9, 2021
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Category : International Journal of Agricultural Research and Food Production, volume 6, number 2, 2021

H. E. Omeje^1*, M. J. Igbatigbi¹, C. O. Orishagbemi¹

¹Department of Food, Nutrition & Home Sciences,

Kogi State University, Anyigba, Nigeria

ABSTRACT

The aim of this present study is to evaluate attributes of seasoning produced from fermented soya beans flour and roasted Moringa oleifera seed flour. Four samples of seasonings were produced and labelled as follow AAA (100% soya beans). BBB (90:10% soya beans and Moringa oleifera seed flour), CCC (80:20% soya beans and Moringa oleifera seed flour) and DDD (70:30% soya beans and Moringa oleifera seed flour). Proximate, chemical and sensory evaluation were determined. The result of the proximate composition showed significant p<0.05 difference among produced seasoning samples. Crude fibre (1.31 -2.11%), moisture (8.07-10.04%), ash (1.15-1.55%), fat (22.45-24.75%), protein (30.34-38.85%) and carbohydrates (25.87-33.51%). The moisture, ash, crude fibre and carbohydrates content of seasoning increased with increase in the Moringa oleifera seed flour while fat and protein reduced. The antinutrients composition were lower among all samples and ranged from (1.74-2.69%) for saponin, (25.18-52.28mg/100g) for tannin, (1.84-3.71 mg/100g) for oxalate and (1.61-1.87%) for alkaloid content. The result of the pH and total titra table acidity were significantly (p<0.05) reduced and ranged from (5.40-5.60) for pH and (0.07-0.09) for TTA. Mineral composition including sodium, calcium, iron and zinc were analyzed and the result ranged from (32.65-92.05mg/100g), (156.93-234.01mg/100g), (29.76-59.64mg/100g) and (5.54-11.77mg/100g) respectively. The sensory results of sample indicate general acceptability of the produced seasoning samples in terms of taste, appearance, flavour and colour. The inclusion of Moringa oleifera seed flour into fermented soybeans flour had significant (p<0.05) effect on the chemical, minerals and sensory properties of the seasoning.

Keywords: Soybean, Moringa Seed, Seasoning, Sensory Evaluation.

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