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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 19, No. 4, 2015, pp. 649-656
Bioline Code: ja15082
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 19, No. 4, 2015, pp. 649-656

 en Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of Moringa oleifera check for this species in other resources Leaves Powder
EVIVIE, S. E.; EBABHAMIEGBEBHO, P. A.; IMAREN, J. O. & IGENE, J. O.

Abstract

The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera check for this species in other resources 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; Morginga oleifera; Sensory evaluation; Yield

 
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