Nutrition & Food Science
Sensory attributes and acceptability of complementary foods fortified with
Moringa oleifera leaf powder
Laurene Boateng, Eunice Nortey, Agartha N. Ohemeng, Matilda Asante, Matilda Steiner-Asiedu,
Article information:
To cite this document:
Laurene Boateng, Eunice Nortey, Agartha N. Ohemeng, Matilda Asante, Matilda Steiner-Asiedu,
(2019) "Sensory attributes and acceptability of complementary foods fortified with Moringa oleifera
leaf powder", Nutrition & Food Science, Vol. 49 Issue: 3, pp.393-406, https://doi.org/10.1108/
NFS-07-2018-0192
Permanent link to this document:
https://doi.org/10.1108/NFS-07-2018-0192
Downloaded on: 27 May 2019, At: 07:48 (PT)
References: this document contains references to 54 other documents.
To copy this document: permissions@emeraldinsight.com
The fulltext of this document has been downloaded 32 times since 2019*
Users who downloaded this article also downloaded:
,"Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves
and termite (Macrotermes falciger) powders", Nutrition & Food Science, Vol. 0 Iss 0 pp. - https://doi.org/10.1108/NFS-07-2018-0200
(2018),"Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional
quality and sensory acceptance of cookies", Nutrition & Food Science, Vol. 48 Iss 5 pp. 807-818
https://doi.org/10.1108/NFS-02-2018-0041
Access to this document was granted through an Emerald subscription provided by emerald-
srm:534301 []
For Authors
If you would like to write for this, or any other Emerald publication, then please use our Emerald
for Authors service information about how to choose which publication to write for and submission
guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information.
About Emerald www.emeraldinsight.com
Emerald is a global publisher linking research and practice to the benefit of society. The company
manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as
well as providing an extensive range of online products and additional customer resources and
services.
Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the
Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for
digital archive preservation.
*Related content and download information correct at time of download.
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
The current issue and full text archive of this journal is available on Emerald Insight at:
www.emeraldinsight.com/0034-6659.htm
Sensory attributes and Moringaoleifera leaf
acceptability of complementary powder
foods fortified with Moringa
oleifera leaf powder 393
Laurene Boateng Received 6 July 2018
Department of Nutrition and Dietetics, University of Ghana, Accra, Ghana Revised 30 August 2018Accepted 30 August 2018
Eunice Nortey
Department of Nutrition and Dietetics, School of Biomedical and Allied Health
Sciences, College of Health Sciences, University of Ghana, Accra, Ghana
Agartha N. Ohemeng
College of Basic and Applied Science, University of Ghana, Accra, Ghana
Matilda Asante
Department of Nutrition and Dietetics, School of Biomedical and Allied Health Sciences,
College of Health Sciences, University of Ghana, Legon, Ghana, and
Matilda Steiner-Asiedu
Department of Nutrition and Food Science, University of Ghana, Legon, Ghana
Abstract
Purpose – Inadequacies in several micronutrients in complementary foods, notably iron, zinc, calcium,
vitamin A, vitamin B6 and riboflavin have been reported. Moringa oleifera leaf powder (MLP), prepared from
dried moringa leaves is nutrient-rich and has been explored for the treatment of micronutrient deficiencies
among children in developing countries. This increasing interest in the use ofmoringa oleifera leaves to improve
complementary foods notwithstanding, the unique sensory characteristics of the leaf powder potentially holds
implications for the acceptability of local diets that are fortified with it. The purpose of this paper is to
investigate the levels of MLP fortification that are most acceptable for feeding infants and young children.
Design/methodology/approach – The authors performed a review of the literature, with the aim of
investigating the sensory attributes and acceptable levels of fortification of complementary food blends
fortified with different levels of MLP.
Findings – The minimum amount of MLP to be added to a complementary food blend to observe significant
improvements in its nutritional value was estimated to be about 10 per cent. However, at this 10 per cent
fortification level also, sensory attributes of the products begin to become less desirable.
Practical implications – For the success of nutrition interventions that involve the use of MLP to
improve the nutritional quality of complementary foods, there is a need to consider the acceptability of the
sensory attributes of the formulated blends in the target group. Safety of MLP as an ingredient in infant foods
must also be investigated.
Originality/value – The authors of this paper make recommendations for the use of MLP to fortify
complementary foods to ensure its success as a food fortificant in nutrition interventions. The researchers are
not aware of any published study that focuses on this subject.
Keywords Malnutrition, Micronutrients, Acceptability, Complementary foods, Nutrition & Food ScienceVol. 49 No. 3, 2019
Moringa oleifera leaf powder pp. 393-406© EmeraldPublishingLimited
0034-6659
Paper type Literature review DOI 10.1108/NFS-07-2018-0192
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
NFS Introduction
49,3 Inadequate intake of micronutrients is recognized as an important contributor to the global
burden of disease through increased rates of illness and death from infectious diseases and
of disability such as mental impairment (Black, 2003). Deficiencies of vitamin A, iron, iodine
and zinc among children are the most devastating in terms of impaired development and
mortality (Hall et al., 2001). UNICEF (2016) reports that millions of children suffer from
394 stunted growth, cognitive delays, weakened immunity and disease as a result of
micronutrient deficiencies. Vitamin A deficiency affects about one-third of children living in
low- and middle-income settings, mainly in sub-Saharan Africa and South Asia and more
than 40 per cent of children under five in developing countries are anaemic (UNICEF, 2016).
In Ghana, the recent Demographic and Health Survey report indicated that 19 per cent of the
infants and young children under five years of age in Ghana are stunted and 5 per cent are
wasted, whilst 66 per cent of them have varying forms of anaemia (Ghana Statistical
Service, 2015). Thus, undernutrition continues to be a challenge that needs to be addressed.
In developing countries, complementary foods that are deficient in both macronutrients
and micronutrients coupled with a high burden of infections during complementary feeding
period (from age 6-24 months) are major underlying causes of child malnutrition (Dewey and
Vitta, 2013).
Inadequacies in several micronutrients in complementary foods, notably iron, zinc and
calcium, vitamin A, vitamin B6 and riboflavin, have been reported (Gibson, 2011).
In the rural settings of Ghana (and much of West Africa), porridge prepared from
unrefined cereals such as maize, millet or sorghum is usually the first complementary food.
These unrefined cereals have high levels of anti-nutrients which inhibit the absorption of
micronutrients, thus resulting in malnutrition (Amagloh et al., 2012).
Improving the quality of diets of infants and young children during the complementary
feeding period is one of the most cost-effective strategies for improving health and reducing
morbidity and mortality (Krebs and Hambidge, 2007). Two main ways to provide additional
nutrients to this target group of young children (6-23month) are fortification and
supplementation (de Pee and Bloem, 2009). Distribution and sustainability of
supplementation programmes, however, remain an issue in poor resource settings. Thus,
food-based approaches including fortification, improving dietary quality through
diversification/modification and nutrition education and bio-fortification are increasingly
being pursued (Gibson, 2011). Fortification can be carried out in different ways, including
home fortification, where a small amount of powder or spread is added to a home-prepared
meal (de Pee, 2015). Dewey and Vitta have proposed the promotion of increased intake of
key nutrients from local foods, including certain indigenous foods that are currently under-
utilized as complementary foods, to ensure adequate nutrient intake among infants and
young children (Dewey and Vitta, 2013). Moringa oleifera, one such edible plant, has been
shown to be a rich source of micronutrients that could be included in infant complementary
foods. Moringa oleifera, Lam (Syn M.pterygosperma Gaertn) usually referred to in the
literature as Moringa, is naturally occurring, as well as a cultivated variety of the genus
Moringa belonging to family Moringaceae. Moringa oleifera is the most widely cultivated
pan-tropical species of theMoringaceae family, which is native to the sub-Himalayan tracts
of India, Pakistan, Bangladesh and Afghanistan, and is known by such regional names as
benzolive, drumstick tree, kelor, marango, mlonge, mulangay, nébéday, saijhan and sajna
(Dhakar et al., 2011). Moringa is a drought-tolerant tree that tolerates a wide range of
environmental conditions (Saint Sauveur, 2001). The leaves, pods, seeds, gums, bark and
flowers of moringa are reportedly used in more than 80 countries to treat mineral and
vitamin deficiencies, support a healthy cardiovascular system, promote normal blood-
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
glucose levels, neutralize free radicals, provide excellent support of the body’s anti- Moringa
flammatory mechanisms, improve anaemia and support the immune system (Mahmood oleifera leaf
et al., 2010). Several reports on the nutritional qualities ofmoringa currently exist in both the
scientific and the popular literature, and virtually, every part of the tree is beneficial in some powder
way to both rural and urban populations (Dhakar et al., 2011). Several studies have
investigated the nutrient content ofMoringa oleifera leaves in particular (Asante et al., 2014;
Garba et al., 2015; Moyo et al., 2011), with impressive results with respect to its nutritional
potential. Available data suggest that the leaves contain highly digestible proteins and are 395
rich in vitamin A, iron, calcium, vitamin C and other carotenoids (Dhakar et al., 2011). The
leaves have also been explored for the treatment of micronutrient deficiencies among
children in Malawi and Tanzania (Babu and Rajasekaran, 1991; Rweyemamu, 2006).
Glover-Amengor et al. (2017) reported that the leaves of Moringa oleifera could be
harvested and cheaply dried with solar dryers and milled to form a powder that could be
stored for use in rural households. In some developing countries, there is currently an
increasing interest in the use of Moringa oleifera leaf powder (MLP) to fortify
complementary foods, and several studies have reported a marked improvement in the
nutrient composition of complementary foods fortified with MLP (Steve and Babatunde,
2013; Isingoma et al., 2015; Odinakachukwu et al., 2014; Shiriki et al., 2014). This increasing
interest in the use of Moringa oleifera leaves to improve complementary foods,
notwithstanding the unique sensory characteristics (colour, taste and odour) of the leaf
powder potentially holds implications for acceptability of local diets that incorporate the leaf
powder.
Food acceptance plays a crucial role in the success of nutrition interventions that seek to
introduce new food commodities (Babu and Rajasekaran, 1991). For a nutrition intervention
to be successful, most consumers in the target populations (in this case infants and young
children) must accept and consume the food commodities in quantities sufficient to improve
their nutritional health (Miller and Welch, 2013). Oyeyinka and Oyeyinka (2018) have,
however, reported in their review paper which focuses onmoringa as a food fortificant that,
the acceptability and sensory characteristics of foods decrease with increasing MLP
supplementation. Children who are the target of complementary feeding interventions have
been shown to like sweet tastes and dislike bitter tastes and tend to eat more of foods they
like (Drewnowski, 1997). The above findings give an indication that, despite their improved
nutritional quality, increasing levels of MLP could reduce the acceptance of MLP-fortified
foods (Gebretsadikan et al., 2015) and potentially affect the success of MLP complementary
feeding nutrition interventions. Thus, the authors of this paper reviewed the literature on the
sensory evaluation of complementary foods fortified with MLP, with the aim of
investigating the levels of fortification that are most acceptable for feeding infants and
young children.
Methods
A search in Google Scholar was performed with keywords such as “Moringa Oleifera leaf
powder”, “complementary food”, “acceptability”, “sensory evaluation” and “malnutrition”.
The bibliographies of the articles on hand were used to find other references. Studies that
formulated complementary food blends for infant porridges using MLP as a fortificant and
further investigated the sensory profile/acceptability of the formulated foods were included
in the study.
The authors identified seven studies (including one study that usedMoringa stenopetala)
that focused on the sensory evaluation of complementary foods that had been formulated
with MLP. The details of the seven studies are summarized in Table II. Eight other studies
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
NFS which reported the sensory profiles of other food products like bread and cookies which
49,3 could potentially be used as complementary foods for older infants were also identified and
included in the review (Table III).
Nutritional potential of MLP in complementary foods
Moringa oleifera has been given a lot of attention as a nutrient source and has been studied
396 more than many other plants (Witt, 2013). The leaves, fruit, flowers and immature pods of
this tree are used as a highly nutritive vegetable in many countries, particularly in India,
Pakistan, Philippines, HI and many parts of Africa (Mishra et al., 2012). The dried leaves in
particular are concentrated sources of valuable nutrients and can be cheaply produced and
stored for use in low-resource settings (Glover-Amengor et al., 2017). Dewey et al. (2009)
have also reported that home fortification of complementary foods, also referred to as “point-
of-use” fortification, is a promising strategy that is able to deliver the appropriate amount
nutrients for children 6-24 months without making major alterations to their diet (Dewey
et al., 2009). MLP is a nutritious product that can be used at home to fortify the diets of
infants and young children. Virtually, all children are introduced to some kind of porridge
when they start complementary feeding, often based on the local staple food. Thus, safely
produced and fortified porridges can fit well with existing food consumption practices and
enable feeding of an adequately nutritious meal to children (de Pee and Bloem, 2009). There
has been a recent interest in the promotion of MLP as a nutritionally valuable ingredient in
complementary foods (Isingoma et al., 2015; Odinakachukwu et al., 2014; Shiriki et al., 2014;
Steve and Babatunde, 2013). Witt (2013) pooled together the findings of several studies that
investigated the nutritional value of MLP and determined the contribution of 5 g of the
product to diets of children aged 1-3 years, a summary of which is reported in a Table I. The
study found a wide variability in the nutrient content of both the fresh and dried leaves and
recommended that nutrition intervention studies that intended to include Moringa oleifera
as part of supplemental feeding programs, need to analyse samples periodically throughout
the program to ensure that planned nutrient targets are being met continuously (Witt, 2013).
Sensory characteristics of MLP
Recent studies have mainly focused on the nutritional quality of Moringa oleifera leaves,
regardless of the complexity of the food matrix of recipes in which they are involved
(Mawouma et al., 2017). Sensory responses to the taste, smell and texture of foods help
determine food preferences and eating habits (Drewnowski, 1997). A recent study by
Ramaroson et al. (2015) investigated the role of languages in consumers’ description of six
samples of Moringa leaf powder sourced from five regions in Malaysia. The authors of the
study required two groups of assessors (each group spoke a different language) to
spontaneously generate descriptors for the appearance, taste and aroma/flavour of MLP
among other sensory attributes. The descriptors for appearance generated by both groups
included “green”, “yellow” and “dried leaves”. Descriptors generated for taste included
“bitter”, “tasteless”, “sour”, “astringent”, “hot”, “aftertaste”, whilst descriptors generated for
odour/aroma included “dry leaves”, “cassava leaves”, “raw”, “acid”, “dryfish/shrimp” and
“fermented/rotten”(Ramaroson et al., 2015). This study gives an indication of generally
undesirable descriptions of the sensory attributes of MLP, and these attributes are conferred
onto products to which MLP is added. This review focused on seven studies that
investigated the sensory profiles of complementary food blends fortified with MLP
(Table II). Specifically, the sensory characteristics of flavour and colour are highlighted.
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
Moringa
Nutrient content ofMoringa Recommended
oleifera nutrient intake (%) of recommendation provided oleifera leaf
5 g (1 Tbsp) 20g (1 cup) 5 g (1 Tbsp) 20 g (1 cup) powder
Moringa leaf freshMoringa 1-3-year-old Moringa leaf freshMoringa
Nutrient powder leaves children powder leaves
Energy 15.2 kcal, 0.064 17.3 kcal, 0.072 1,098 kcal, 4.6 1 2
(kcal, MJ) MJ MJ MJ 397
Protein (g) 1.2 1.76 13 9 14
Fibre, total dietary (g) 2.0B 1.3B 19 11 7
Ca (mg) 95 106B 700 14 15
Mg (mg) 23.65B 5.2-30.2B 80 29 6.5-38
Fe (mg) 1.625B 2.16 7(14)C 23(12)C 31(15)C
Zn (mg) 0.12 0.06-0.26B 3(6)C 4(2)C 2(1)C
Thiamine (mg) 0.13B 0.05B 0.5 26 9
Riboflavin (mg) 0.06-1.0B 0.15B 0.5 12-200 29
Niacin (mg) 0.41B 0.74B 6 7 12
Vitamin B6 (mg) 0.12B 0.24B 0.5 24 48
Folate (mg) 27B 41 150 18 27
Vitamin A 182B 258 300 61 86 Table I.
(mg, RAE) A Contribution of
Vitamin C 8.6 32.4 15 57 216 Fresh and dried
(mg) moringa oleifera
Vitamin E (mg) 2.8-5.6B 5 6 46-93 83
leaves to the nutrient
Notes: ATable used with permission from Witt, 2013; Bfor these nutrients, the amount of data were limited needs of children
or data were highly variable; Cthe value provided in parenthesis is for vegetarians aged 1-3 years
Flavour of complementary foods formulated with MLP
Flavour, an important component in the acceptance of foods, is a combination of the senses
of taste, aroma and mouth feel (Singh-Ackbarali and Maharaj, 2014). Taste is an important
influential factor in a person’s selection of a particular food. Clark cites a study that
investigated infants’ reactions when they were given solutions of sweet and bitter
compounds. In this study, Clark notes that, in response to tastes that were sweet, children
exhibited a facial acceptance response that included large eyes and a retraction of the mouth,
in such a manner as to resemble a smile (Clark, 1998). Bitter tastes, however, elicited an
entirely different response with infants tightly shutting their eyelids, gaping at the mouth
and suddenly turning their heads, indicative of dislike for the taste of the test food (Clark,
1998). Clark concluded from these findings that, from an early age, human behaviour
towards foods seems to be strongly influenced by the effects of taste and flavour (Clark,
1998). In six of the seven studies presented in Table II, the mean scores for taste were
inversely related to the moringa levels in the porridges (Abioye and Aka, 2015;
Gebretsadikan et al., 2015; Olaitan et al., 2014; Olorode et al., 2013; Ukey et al., 2014; Ntila
et al., 2018). Olorode et al. (2013) attributed this trend to the “leafy taste” of MLP,
Gebretsadikan et al. (2015) attributed it to the “herbal flavor” of MLP, whilst Ntila et al.
(2018) attributed it to the “bitter taste” of porridges to whichMLP had been added.
Colour of complementary foods formulated with MLP
Extensive research has confirmed the importance of colour in taste recognition and
intensity, flavour detection and recognition and in food preference and food acceptability
(Imram, 1999). Colour is a strong indicator of the acceptability of a product because a small
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
NFS
49,3
398
Table II.
Summary of sensory
evaluation studies of
complementary food
blends fortified with
MLP
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
Ingredients and Fortification level Fortification level Authors’
description of MLP for overall least for overall most recommendation of
Country/ complementary foods to Description of Use of control fortification acceptable MLP acceptable MLP acceptable MLP
No. Authors Year which MLP was added sensory panel (0%MLP) range (%) formulation (%) formulation (%) fortification levels (%)
1 Nigeria/ 2015 Fermented maize flour, Trained panel of Yes 10-15 15 10 10
Abioye and used to make a porridge 10 university
Aka called “Ogi” students
2 Nigeria/ 2013 Fermented maize flour, Panel of 50 Yes 5-25 25 5 10
Olorode et al. used to make a porridge university staff
called “Ogi” and students
3 Nigeria/ 2014 Millet flour, used to make Semi-trained Yes 2.5-10 10 2.5 Not reported
Olaitan a porridge panel of 14
mothers
4 India/ Ukey 2014 Soybean flour and barley Not reported Yes 5-15 15 5 5
flour used to make a
weaning food
5 * Ethiopia/ 2015 Orange flesh sweet potato Untrained panel No 5-10 10 5 5-8
Gebretsadik- and soybean flour of 50 town
an composite, used to make residents
porridge
6 Ghana/ 2 Porridges made from Semi-trained No 10-15 10 15 15
Boateng cereal–legume blends panel of 36 infant
et al. and caregiver
dyad
7 South 2018 Porridges made from Panel of 120 Yes 1-3 1 3 1
Africa/ Ntila maize meal caregivers of
et al. children aged 7-
12 months
Notes: *This study usedMoringa stenopetala for fortifying the complementary food blend. w/w – weight by weight
improvement in colour rating can result in a big difference in the acceptability of the product Moringa
(Gebretsadikan et al., 2015). oleifera leaf
In the studies presented (Table II), the deep green colour of the porridges resulting from
the addition ofmoringa leaf powder was reported to be one of the underlying reasons for the powder
decrease in acceptability of the formulated foods, as the levels of MLP increased. Olorode
et al. (2013) reported that the green colour is contrary to the normal white or yellow colour of
maize “Ogi”, whilst Gebretsadikan et al. (2015) reported that an increase in the proportion of
moringa led to poor acceptability due to the amplification of unfamiliar green colour of the 399
porridge.
Overall acceptability of complementary foods formulated with MLP
As with the other sensory attributes, the overall acceptance was inversely related to MLP
levels in the porridges in majority of the summarized studies. TheMLP fortification levels of
the complementary foods ranged from 1 to 25 per cent. The most acceptable levels of
fortification ranged from 1 to 15 per cent, with three out of the five studies reporting 5 per
cent fortification level as the most acceptable. The least acceptable fortification levels
ranged from 3 to 25 per cent. The authors recommended a fortification level of between 1
and 15 per cent for the formulation of an acceptable product. Each of the studies (with the
exception of the study by Boateng et al., 2017) used a control porridge which had 0 per cent
MLP. The sensory characteristics of MLP-fortified porridges differed markedly from the
controls as fortification of MLP increased. The summarized studies (Table II) appear to give
an early indication that the minimum amount of MLP to be added to a product to observe
significant improvements in its nutritional value is about 10 per cent. However, at this 10
per cent fortification level also, the sensory attributes of the products begin to become less
desirable.
Acceptability of other foods fortified with MLP
Baked snack foods such as bread and cookies are widely consumed in every part of the
world and have become an attractive target for feeding and nutrition improvement
programmes among low-income groups and disaster-relief agencies (Mouminah, 2015).
Table III summarizes the results of sensory evaluation studies that involved the fortification
of these products with MLP. Similar trends were observed for these foods as with the
complementary food blends. An exception was the study by Premi and Sharma (2014) in
which fortified cookies with MLP at 0, 10, 20 and 30 per cent were subjected to organoleptic
evaluation. The cookies fortified with 20 per cent MLP were found to be most acceptable in
terms of appearance, taste, texture and overall acceptability even when compared to all the
other formulations, including the control. This finding was inconsistent with the other
reported studies (Table III). In spite of the inverse relationship between MLP fortification
levels and sensory attributes of the food products, all the studies presented (Dachana et al.,
2010; El-Gammal et al., 2016; Kar et al., 2013; Manaois et al., 2013; Mouminah, 2015;
Odinakachukwu et al., 2014; Premi and Sharma, 2014), with the exception of the study,
recommended the inclusion of MLP at various levels in formulating the food products,
because of the nutritional benefits. Sengev et al. (2013), however, concluded that, despite the
high nutrient content of Moringa oleifera powder, it is not a good substitute for wheat in
bread production due to the reduction in its physical characteristics and sensory attributes.
The way forward
The use of uncommon crops like the leaves of Moringa oleifera for complementary food
fortification would have an impact on their sensory attributes and may be difficult to accept
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
NFS
49,3
400
Table III.
Summary of sensory
evaluation studies of
other food items
fortified with MLP
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
Ingredients and
description of Fortification level Fortification level Authors’
complementary MLP for overall least for overall most recommendation of
Country/ foods to which Description of Use of Control fortification acceptable MLP acceptable MLP acceptable MLP
No. Authors Year MLP was added sensory panel (0%MLP) range (%) formulation (%) formulation (%) fortification levels (%)
1 Egypt/ El- 2016 Wheat flour, Panel of 15 Yes 5-20 20 5 5-10
Gamal used to bake pan university staff
bread members
2 Nigeria/ 2013 Wheat flour, Not reported Yes 1-5 5 1 Not reported
Sengev used to bake
bread
3 India/ 2010 Wheat flour, Trained panel Yes 5-15 15 5 10
Dachana used to bake of 16 baking
et al. cookies technologists
4 India/ 2013 Wheat flour used Panel of 20 Yes *5 – one – – 5
Kar et al. to bake biscuits university staff fortification
members level only
5 Saudi 2015 Wheat flour, Panel of 10 Yes 5-15 15 5 10
Arabia/ used to bake judges
Mouminah cookies
6 India/ 2014 Wheat flour, Trained panel Yes 10-30 10 20 20
Premi used to bake of 10 judges
cookies
7 Pakistan/ 2013 Whey-based Trained panel Yes 1-5 5 1 and 2 4
Nadeem drink of 10 judges
8 Philippines/ 2013 Rice flour used to 36 grade-six Yes 1-5 5 1-2 1-2
Manaois make rice pupils 11-12
et al. crackers years
30 staff of a rice
company
in the short term because of the tendency to adopt specific crops for porridge processing by Moringa
any given community (Gebretsadikan et al., 2015). The findings of this review indicate that, oleifera leaf
despite the high nutrient content of MLP, it may not be successful in improving the
nutritional status of infants in low-resource populations, if the new foods are not accepted by powder
the target consumers. The authors thus make a number recommendations for consideration
in the use of MLP to fortify complementary foods:
The need for acceptability trials: Acceptability of complementary food blends 401
fortified with MLP will need to be investigated with extensive acceptability trials
that include a component where mothers are required to feed the formulated
products to their children under home conditions for extended periods. Wardle et al.
(2003) have reported that repeated exposure to the taste of unfamiliar foods is a
promising strategy for promoting liking of previously rejected foods in children.
Considering the uniqueness of the sensory attributes of MLP complementary food
blends, one-time sensory or organoleptic evaluations may not be enough to
determine the acceptability of the fortified foods.
In this review, it can be observed that, although the formulated complementary
foods were intended for infants and young children, majority of the panels that took
part in the sensory evaluation were adults. Furthermore, only three of the seven
studies reported (Olaitan et al., 2014; Boateng et al., 2017 and Ntila et al., 2018) used
panels of mothers and infant caregivers, (the most appropriate population to
determine the acceptability of complementary food), for the sensory evaluation. The
study by Boateng et al. (2017), which is the only study that included infants on the
sensory panel, concluded that MLP used either as part of a formulated cereal–
legume blend or as a supplement which was added to infants’ usual diets were well
accepted by infants and their caregivers in the population studied (Boateng et al.,
2017). More rigorously designed acceptability trials involving mother–infant pairs
and lasting for extended periods are urgently needed to help ascertain the minimum
levels of incorporation of MLP that will be both acceptable and nutritionally
beneficial to the target population.
Exploring the use of alternative forms of the formulated foods such as fermented
products; a study by Isingoma et al. (2015) aimed to improve the nutritional value
and safety of finger millet porridges using Moringa oleifera, Cucurbita maxima and
lactic acid fermentation. Two types of porridge products were produced (one type
fermented and the other unfermented) and subjected to sensory analysis. The
results of the study indicated that majority of the mothers preferred the flavour of
fermented porridges to non-fermented porridges. Mothers also showed higher
preference in taste, colour and acceptability of fermented Moringa oleifera- and
Cucurbita maxima-fortified finger millet porridges than the non-fermented ones. It
will be beneficial to ascertain this finding by conducting further studies, as this may
be an alternative way of improving the acceptability of moringa-fortified porridges.
The effect of fermentation on the nutritional quality of the MLP-fortified foods must
also be investigated.
Exploring the incorporation of MLP in other types of foods aside porridges; the
authors of this review recommend that, to extend the nutritional benefits of MLP,
the use of other dishes in which the leaf powder can be added in substantial
quantities without adversely affecting the sensory attributes should be explored.
Glover-Amengor et al. reported that, in a rural community in Ghana, Moringa
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
NFS oleifera leaves are eaten mostly in stews and soups (Glover-Amengor et al., 2017).
49,3 These and other yet-to-be-explored food alternatives fortified with MLP may be
more acceptable to infants and young children than complementary food blends.
Incorporation of dietary components that will enhance the sensory attributes of the
MLP-fortified complementary food blends is another option that can be explored;
the study in Ethiopia (Table 2) that aimed to develop nutritionally enriched and
402 palatable complementary food products for Ethiopian mothers from orange flesh
sweet potato (OFSP), soybean and moringa leaf powder blends found that, in
general, the fortified porridges processed from high OFSP and/or soybean
proportions with less moringa received the highest overall acceptability products
(Gebretsadikan et al., 2015). In this review also, the overall acceptance was inversely
related to the moringa levels in the porridges. However, the researchers reported
that the acceptability of moringa-fortified food products could increase with OFSP
supplementation because of its sweet nature that has a masking effect on the
undesirable taste and odour of the MLP-fortified products (Gebretsadikan et al.,
2015).
Using other parts of theMoringa oleifera plant. A study in Nigeria that explored the
use of Moringa oleifera flower powder in the fortification of complementary foods
showed that the proximate composition and organoleptic properties of cereal such
as maize, millet and others could be enhanced through the addition of flour made
from the flowers ofMoringa oleifera (Arise et al., 2014). In this study, the ratings for
the taste and flavour increased with increasing level of inclusion ofMoringa oleifera
flower powder (Arise et al., 2014), contrary to what is observed for the MLP-fortified
foods. These findings indicate that the flower powder could be used instead of the
leaf powder to fortify complementary food blends.
Safety of MLP as an ingredient in complementary foods: A number of studies have
investigated the safety and toxicological aspects relating to the use of moringa
leaves as a source of nutrients. The findings of an animal study by Villarruel-Lopez
et al. (2018) revealed no lethal dose and no significant differences in genotoxicity
parameters at the tested doses. Another animal study by Moodley (2017) indicated
that oral administration of MLP up to 2,000 mg/kg body weight showed no changes
in clinical signs or gross pathology and that the LD50 was greater than 2,000 mg/
kg. Owusu-Ansah et al. (2011) estimated hazard indices from the mineral
composition of moringa leaves. Their findings indicated that there was no toxicity
potential associated with the use of moringa leaves; however, the researchers
recommended strict adherence to nutritionists’ recommended dosage to avoid risk of
overdosing of metallic minerals (Owusu-Ansah et al., 2011). This recommendation is
especially useful when considering the use of moringa leaves as an ingredient in
fortifying foods of infants whose bodies are at crucial stages of development. A
study by Olawoye et al. (2018) also revealed that there was a pharmacokinetic
interaction between amodiaquine, a popular drug for the treatment of malaria, and
MLP when given together or following a long period of ingestion of MLP (Olawoye
et al., 2018). This finding is particularly important, as it indicates that the presence
of MLP may alter the amount of amodiaquine absorbed, thus resulting in either sub-
therapeutic or toxic serum levels (Olawoye et al., 2018). Given that MLP is being
considered for use in infant and young child populations in low-resource settings
where malaria is likely to be endemic, there is a high possibility of simultaneous
administration of MLP with anti-malarials with little known ramifications, if infants
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
are fed with complementary foods fortified with MLP. There is a need for further Moringa
investigation on the safety and toxicological aspects of the use of MLP, particularly oleifera leaf
as an ingredient to fortify foods of infants in low-resource settings. powder
Conclusion
There is no doubt that the addition of the nutrient-rich MLP to complementary foods in
sufficient quantities will significantly improve their nutritional value. Despite the high 403
nutrient content of MLP, it may not be successful in improving the nutritional status of
infants in low-resource populations if the target consumers do not accept the new foods.
Formulating complementary foods fortified with MLP to meet the nutritional needs of infant
and young children in low-resource settings, however, is only one of many factors that could
lead to improved infant and young child nutrition. Consumer acceptability of the fortified
foods is key in the entire fortification process. To ensure success, nutrition interventions that
involve the incorporation of indigenous foods like MLP to improve nutritional quality of
complementary foods should necessarily consider the acceptability of the sensory attributes
of the formulated blends in the target group. Well-designed acceptability trials, involving
mother–infant pairs and lasting for extended periods, are urgently needed to help ascertain
the minimum levels of incorporation of MLP that will be both acceptable and nutritionally
beneficial to the target population. Safety and toxicological studies are also needed.
References
Abioye, V.F. and Aka, M.O. (2015), “Proximate composition and sensory properties of moringa fortified
maize-ogi”, Journal of Nutrition and Food Sciences, Vol. S12, pp. 1-4. doi: 10.4172/2155-9600.S12-
001.
Amagloh, F.K., Weber, J.L., Brough, L., Hardacre, A., Mutukumira, A.N. and Coad, J. (2012),
“Complementary food blends and malnutrition among infants in Ghana: a review and a
proposed solution”, Scientific Research and Essays, Vol. 7 No. 9, pp. 972-988.
Arise, A.K., Arise, R.O., Sanusi, M.O., Esan, O.T. and Oyeyinka, S.A. (2014), “Effect of moringa oleifera
flower fortification on the nutritional quality and sensory properties of weaning food”, Croatian
Journal of Food Science and Technology, Vol. 6 No. 2, pp. 65-71. doi: 10.17508/CJFST.2014.6.2.01.
Asante, W.J., Nasare, I.L., Tom-Dery, D., Ochire-Boadu, K. and Kentil, K.B. (2014), “Nutrient
composition of moringa oleifera leaves from two agro ecological zones in Ghana”, African
Journal of Plant Science, Vol. 8 No. 1, pp. 65-71. doi: 10.5897/AJPS2012.0727.
Babu, S.C. and Rajasekaran, B. (1991), “Biotechnology for rural nutrition: An economic evaluation of
algal protein supplements in South India”, Food Policy, Vol. 16 No. 5, pp. 405-414.
Black, R. (2003), “Micronutrient deficiency - an underlying cause of morbidity and mortality”, Bulletin
of theWorld Health Organization, Vol. 81 No. 28, p. 79.
Boateng, L., Nyarko, R., Asante, M. and Steiner-Asiedu, M. (2017), “Acceptability of complementary
foods that incorporate moringa oleifera leaf powder among infants and their caregivers”, Food
and Nutrition Bulletin, Vol. 39 No. 1, pp. 137-148.
Clark, J.E. (1998), “Taste and flavour: their importance in food choice and acceptance”, Proceedings of
the Nutrition Society, Vol. 57 No. 4, pp. 639-643. doi: 10.1079/PNS19980093.
Dachana, K.B., Rajiv, J., Indrani, D. and Prakash, J. (2010), “Effect of dried moringa (moringa oleifera
lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics
of cookies”, Journal of Food Quality, Vol. 33 No. 5, pp. 660-677.
de Pee, S. (2015), “Special nutritious solutions to enhance complementary feeding”,Maternal and Child
Nutrition, Vol. 11 No. S4.
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
NFS de Pee, S. and Bloem, M.W. (2009), “Current and potential role of specially formulated foods and food
49,3 supplements for preventing malnutrition among 6-to 23-month-old children and for treatingmoderate malnutrition among 6-to 59-month-old children”, Food and Nutrition Bulletin, Vol. 30
No. 3_suppl3, pp. S434-S463.
Dewey, K.G. and Vitta, B.S. (2013), Strategies for Ensuring Adequate Nutrient Intake for Infants and
Young Children during the Period of Complementary Feeding, Alive and thrive, Washington, DC,
Vol. 7, p. 14.
404 Dewey, K.G., Yang, Z. and Boy, E. (2009), “Systematic review andMeta-analysis of home fortification of
complementary foods”,Maternal and Child Nutrition, Vol. 5 No. 4, pp. 283-321.
Dhakar, R.C., Maurya, S.D., Pooniya, B.K., Bairwa, N. and Gupta, M. (2011), “Moringa: the herbal gold
to combat malnutrition”, Chronicles of Young Scientists, Vol. 2 No. 3, p. 119.
Drewnowski, A. (1997), “Taste preferences and food intake”, Annual Review of Nutrition, Vol. 17 No. 1,
pp. 237-253.
El-Gammal, R.E., Ghoneim, G.A. and Elshehawy, S.M. (2016), “Effect of moringa leaves powder
(moringa oleifera) on some chemical and physical properties of pan bread”, Journal of Food and
Dairy Science, Mansoura University, Vol. 7 No. 7, pp. 307-314.
Garba, H., Shettima, Y.M., Mustapha, B.U.A. and Putaya, H.A.N. (2015), “Proximate composition and
phytochemical screening of moringa oleifera leaves”, Applied Research Journal, Vol. 1 No. 9,
pp. 470-472.
Gebretsadikan, T.M., Bultosa, G., Forsido, S.F. and Astatkie, T. (2015), “Nutritional quality and
acceptability of sweet potato–soybean–moringa composite porridge”, Nutrition and Food
Science, Vol. 45 No. 6, pp. 845-858. doi: 10.1108/NFS-05-2015-0048.
Ghana Statistical Service (2015), “Ghana demographic health survey 2014”, available at: https://
dhsprogram.com/pubs/pdf/FR307/FR307.pdf. (accessed 10 September 2016).
Gibson, R.S. (2011), “Strategies for preventing multi-micronutrient deficiencies: a review of experiences
with food-based approaches in developing countries”, Thompson, B. and Amoroso, L. (Eds),
Combating Micronutrient Deficiencies: Food-Based Approaches, CAB International and FAO,
Rome, Italy, pp. 10-21.
Glover-Amengor, M., Aryeetey, R., Afari, E. and Nyarko, A. (2017), “Micronutrient composition and
acceptability of moringa oleifera leaf-fortified dishes by children in ada-east district, Ghana”,
Food Science and Nutrition, Vol. 5 No. 2, pp. 317-323.
Hall, A., Drake, L. and Bundy, D. (2001), “Public health measures to control helminth infections”,
Ramakrishnan, U. (Ed.),Nutritional Anemias, CRC Press. Boca Raton, Flo, pp. 215-240.
Imram, N. (1999), “The role of visual cues in consumer perception and acceptance of a food product”,
Nutrition and Food Science, Vol. 99 No. 5, pp. 224-230.
Isingoma, B.E., Samuel, M., Edward, K. and Maina, G. (2015), “Improving the nutritional value of
traditional finger millet porridges for children aged 7-24 months in Bujenje county of Western
Uganda”,African Journal of Food Science, Vol. 9 No. 8, pp. 426-436.
Kar, S., Mukherjee, A., Ghosh, M. and Bhattacharyya, D.K. (2013), “Utilization of moringa leaves as
valuable food ingredient in biscuit preparation”, International Journal of Applied Sciences and
Engineering, Vol. 1 No. 1, p. 29.
Krebs, N.F. and Hambidge, K.M. (2007), “Complementary feeding: clinically relevant factors
affecting timing and composition”, The American Journal of Clinical Nutrition, Vol. 85
No. 2, pp. 639S-645S.
Mahmood, K.T., Mugal, T. and Haq, I.U. (2010), “Moringa oleifera: a natural gift-a review”,
International Journal of Current Research and Academic Review, Vol. 5No. 1, pp. 775-781.
Manaois, R.V., Morales, A.V. and Abilgos-Ramos, R.G. (2013), “Acceptability, shelf life and nutritional
quality of moringa-supplemented rice crackers”, Philippine Journal of Crop Science, Vol. 38 No. 2,
pp. 1-8.
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
Mawouma, S., Ponka, R. and Mbofung, C.M. (2017), “Acceptability and solubility of iron and zinc Moringa
contents of modified moringa oleifera sauces consumed in the far-North region of Cameroon”,
Food Science and Nutrition, Vol. 5 No. 2, pp. 344-348. oleifera leaf
Miller, D.D. and Welch, R.M. (2013), “Food system strategies for preventing micronutrient powder
malnutrition”, Food Policy, Vol. 42 No. 13, pp. 115-128. doi: https://doi.org/10.1016/j.
foodpol.2013.06.008.
Mishra, S.P., Singh, P. and Singh, S. (2012), “Processing of moringa oleifera leaves for human
consumption”, Bulletin of Environment, Pharmacology and Life Sciences, Vol. 2 No. 1, pp. 28-31. 405
Moodley, I. (2017), “Acute toxicity of moringa oleifera leaf powder in rats”, Journal of Medicinal Plants
Studies, Vol. 5 pp. 180-185.
Mouminah, H.H.S. (2015), “Effect of dried moringa oleifera leaves on the nutritional and organoleptic
characteristics of cookies”, Alexandria Science Exchange Journal, Vol. 36 No. OCTOBER-
DECEMBER, pp. 297-302.
Moyo, B., Masika, P.J., Hugo, A. and Muchenje, V. (2011), “Nutritional characterization of moringa
(moringa oleifera lam.) leaves”,African Journal of Biotechnology, Vol. 10 No. 60, pp. 12925-12933.
Ntila, S., Ndhlala, A.R., Kolanisi, U., Abdelgadir, H. and Siwela, M. (2018), “Acceptability of a moringa-
added complementary soft porridge to caregivers in Hammanskraal, Gauteng province and
Lebowakgomo, Limpopo province, South Africa”, South African Journal of Clinical Nutrition,
Vol. 1 No. 1, pp. 1-7, doi: 10.1080/16070658.2018.1449377.
Odinakachukwu, I., Ngozi, N., Ngozi, I. and Aloysius, N. (2014), “Analysis of the nutrient content of
infant complementary food Fortificant-Moringa oleifera leaves with the commonly consumed
local infants foods in Nigeria: Zea mays and Glycine max”, International Journal of Tropical
Disease and Health, Vol. 4 No. 10, pp. 1111-1122, doi: 10.9734/IJTDH/2014/11949.
Olaitan, N.I., Eke, M.O., Uja, E.M. and Oja, E. (2014), “Quality evaluation of complementary food
formulated frommoringa oleifera leaf powder and pearl millet (pennisetum glaucum) flour”,The
International Journal of Engineering and Science, Vol. 3 No. 11, pp. 59-63.
Olawoye, O.S. Adeagbo, B.A. and Bolaji, O.O. (2018), “Moringa oleifera leaf powder alters the
pharmacokinetics of amodiaquine in healthy human volunteers”, Journal of Clinical Pharmacy
and Therapeutics. doi: 10.1111/jcpt.12725.
Olorode, O.O., Idowu, M. and Ilori, O. (2013), “Effect of benoil (moringa oleifera) leaf powder on the
quality characteristics of ‘ogi”,American Journal of Food and Nutrition, Vol. 3 No. 2, pp. 83-89.
Oyeyinka, A.T. and Oyeyinka, S.A. (2018), “Moringa oleifera as a food fortificant: Recent trends and
prospects”, Journal of the Saudi Society of Agricultural Sciences, Vol. 17 No. 2, pp. 127-136.doi:
10.1016/j.jssas.2016.02.002.
Owusu-Ansah, M., Asare, D.K., Amoatey, H.M., Gyamfi, E.T. and Bentil, N.O. (2011), “Mineral
composition and assessment of human ingestion risk of twelve accessions of moringa oleifera
lam”, Journal of Ecobiotechnology, Vol. 3 pp. 29-33.
Premi, M. and Sharma, H.K. (2014), “Effect of moringa dried leaves on enrichment of cookies”,
International Journal of Agriculture and Food Science Technology, Vol. 5 No. 6, p. 577.
Ramaroson, R.V., Arvisenet, G. and Valentin, D. (2015), “Role of languages in consumers’ food
description: contrasting Malagasy and French descriptors of moringa oleifera leaf powder”,
Journal of Sensory Studies, Vol. 30 No. 3, pp. 181-194, doi: 10.1111/joss.12147.
Rweyemamu, L.M.P. (2006), “Challenges in the development of micronutrient-rich food ingredients
from soya beans and moringa oleifera leaves”, Proceedings on Moringa and Other Highly
Nutritious Plant Resources: Strategies, Standards and Markets for a Better Impact on Nutrition
in Africa, November 16-18, Accra, Ghana, available at: www.moringanews.org/doc/GB/
PowerPoint/Leonard_GB.pdf.
Saint Sauveur, A.D. (2001), “Moringa exploitation in the world: State of knowledge and challenges”,
Development potential forMoringa productsOctober 29th-November 2nd.
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)
NFS Sengev, A.I., Abu, J.O. and Gernah, D.I. (2013), “Effect of moringa oleifera leaf powder supplementation
49,3 on some quality characteristics of wheat bread”, Food and Nutrition Sciences, Vol. 4 No. 3,pp. 270-275. doi: 10.4236/fns.2013.43036.
Shiriki, D., Igyor, M.A. and Gernah, D.I. (2014), “Effect of moringa oleifera leaf powder supplementation
on the micronutrient and toxicant contents of maize – soybean – peanut complementary food
formulations”, International Journal of Food Processing Technology, Vol. 1 No. 2, pp. 7-12.
406 Singh-Ackbarali, D. and Maharaj, R. (2014), “Sensory evaluation as a tool in determining acceptabilityof innovative products developed by undergraduate students in food science and technology at
the university of Trinidad And Tobago”, Journal of Curriculum and Teaching, Vol. 3 No. 1,
pp. 10-27, doi: 10.5430/jct.v3n1p10.
Steve, I.O. and Babatunde, O.I. (2013), “Chemical compositions and nutritional properties of Popcorn-
Based complementary foods supplemented with moringa oleifera leaves flour”, Journal of Food
Research, Vol. 2 No. 6, p. 117, doi: 10.5539/jfr.v2n6p117.
Ukey, A., Raj Diamond, J., Raheem, A. and Karande, D. (2014), “Development of low cost weaning food
by the incorporation of drumsticks leaves powder and its quality analysis”, International Journal
of Research in Engineering and Advanced Technology, Vol. 2 No. 3, pp. 2320-8791.
UNICEF (2016), “Micronutrients”, available at: https://www.unicef.org/nutrition/index_iodine.html.
(accessed 15 October 2017).
Villarruel-Lopez, A., Lopez-de la Mora, D.A., Vázquez-Paulino, O.D., Puebla-Mora, A.G., Torres-Vitela,
M.R., Guerrero-Quiroz, L.A. and Nuño, K. (2018), “Effect of moringa oleifera consumption on
diabetic rats”, BMC Complementary and Alternative Medicine, Vol. 18 No. 1, p. 127, available at:
https://doi.org/10.1186/s12906-018-2180
Wardle, J., Herrera, M.L., Cooke, L. and Gibson, E.L. (2003), “Modifying children’s food preferences: the
effects of exposure and reward on acceptance of an unfamiliar vegetable”, European Journal of
Clinical Nutrition, Vol. 57 No. 2, pp. 341-348 doi: 10.1038/sj.ejcn.1601541.
Witt, K.A. (2013), “The nutrient content of moringa oleifera leaves”, ECHOResearch Note, No. 1, pp. 1-6.
Corresponding author
Laurene Boateng can be contacted at: laurene.boateng@gmail.com
For instructions on how to order reprints of this article, please visit our website:
www.emeraldgrouppublishing.com/licensing/reprints.htm
Or contact us for further details: permissions@emeraldinsight.com
Downloaded by University of Ghana At 07:48 27 May 2019 (PT)