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).
