Assessing the nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-based snacks for improving food and nutrition security of children-Reference-Cited by-同舟云学术

Assessing the nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-based snacks for improving food and nutrition security of children

Published:2020-03 Issue: Volume:129 Page:283-290
ISSN:0254-6299
Container-title:South African Journal of Botany
language:en
Short-container-title:South African Journal of Botany

Author:

Zungu N.,van Onselen A.,Kolanisi U.,Siwela M.

Funder

School of Agricultural, Earth and Environmental Sciences

University of KwaZulu-Natal

National Research Foundation

Publisher

Elsevier BV

Subject

Plant Science

Reference58 articles.

1. Effect of Moringa leaves (Moringa oleifera Lam.) on some physico-chemical and sensory properties of wheat flour cookies;Abdela-shafi;Zagazig J. Agric. Res.,2014

2. The Possible Contribution of Moringa oleifera Lam. Leaves to Dietary Quality in Two Bapedi Communities in Mokopane, Limpopo Province;Agyepong,2009

3. Development of fiber enriched herbal biscuits: a preliminary study on sensory evaluation and chemical composition;Alam;Int. J. Nutr. Food Sci.,2014

4. Mineral composition of Moringa oleifera leaves, pods and seeds from two regions in Abuja, Nigeria;Anjorin;Int. J. Agric. Biol.,2010

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