Nutritional composition, protein digestibility and consumer acceptability of sorghum‐based mahewu enriched with Moringa oleifera leaf powder

Abstract

SummaryIn this study, the effect of different levels (1%–5%) of whole and defatted Moringa oleifera leaf powder (MOLP) on the nutritional composition, physicochemical properties, protein digestibility and consumer acceptability of sorghum mahewu was investigated. The MOLP was boiled and added to the fermented sorghum mahewu. The results demonstrated that sorghum mahewu enriched with whole and defatted MOLP had higher amounts (P < 0.05) of protein, ash and fibre content compared to the control sample. Moreover, minerals, amino acid contents and protein digestibility of the enriched sorghum mahewu samples were significantly improved compared to the control sample. The pH decreased with an increasing proportion of MOLP ranging from 4.36 to 4.09 (mahewu enriched with whole MOLP) and from 4.36 to 4.17 (mahewu enriched with defatted MOLP). Sorghum mahewu samples enriched with whole and defatted MOLP had higher contents of total titratable acid compared to the control sample, while the total soluble solids and viscosity decreased. In terms of colour profile, the b*, and chroma values of sorghum mahewu increased with an increasing percentage of whole and defatted MOLP while L* and a* values decreased. Regarding overall liking, sorghum mahewu enriched with 1% whole and defatted MOLP did not differ (P > 0.05) from the control sample. Therefore, sorghum mahewu must be enriched with low percentages of MOLP to improve its acceptance among consumers. These findings suggest that incorporating medicinal plants such as boiled MOLP to basic foods produced from sorghum flour could improve their nutritional profile and protein digestibility.