Nutritional evaluation of complementary food formulations from maize, soybean and pea nut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and 15% Moringa leaf powder to give three samples (B, C and D respectively) of fortified food. Nutritional composition determination and feeding trials were then carried out, using two weeks old male albino rats to determine the performance of the food formulations. While the crude protein, crude fibre, and ash contents of the diets increased significantly ( p < 0.05) with fortification, with values ranging from 16.04% to 17.59%, 2.25% to 4.42% and 1.40% to 2.50% respectively, crude fat and carbohydrate decreased significantly (p < 0.05), with concomitant decrease in energy, with values ranging from 23.48% to 20.80%, 49.32% to 47.63% and 472.76% to 448.08 kcal/100g respectively in samples A to D. PER values significantly (p < 0.05) improved up to 10% substitution, from 1.77 in unfortified (sample A) to 1.90 in 10% fortified (sample C), but declined at 15% substitution (sample D) to 1.69. Similarly, NPR values increased from 0.71 to 0.76 and 0.68. However, all the PER values including that of Nestle Cerelac (2.04) were lower than, though within the same range, with the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. Sample C (10% Moringa flour blend) gave the best performance after rat feeding trials.
Traditional complementary foods in the developing countries are known to be of low nutritive value and are characterized by low protein, low energy density and high bulk, because they are usually cereal?based. The protein content of cereals such as maize and guinea corn, which is often used, is of poor quality, being low in lysine and tryptophan amino acids which are indispensable for the growth of the young child. For example maize pap or koko has been implicated in the aetiology of protein-energy malnutrition in children during the complementary period [
The maize grain contains high carbohydrate which in turn provides the energy and calorie requirement of people consuming it. Also the lipid content found in the germ is a good source of energy and fatty acids. In Nigeria maize food dishes are numerous. These include pap, tuwo, masa, waina, ibier, choko, mumu, couscous, gwate and pop corn. Apart from food, maize is also used for medicine and as a raw material for the industries [
Soybean is an important source of high quality, inexpensive protein and oil. At 38% soybean has the highest protein content of all food crops and is second only to peanut in terms of oil content (18%) among food legumes. Compared to other protein-rich foods such as meat, fish, and eggs, soybeans is by far the cheapest. It also has a superior amino-acid profile compared to other sources of plant protein. The crops main use is flour, protein products and animal feed [
Groundnut contains high quality edible oil, easily digestible protein and carbohydrates. A nutritious peanut butter is prepared from groundnut. It is also a significant source of resveratrol, a chemical compound that is reported to have a number of beneficial health effects, such as anti-cancer, antiviral, neuro protective, anti-aging, anti-inflammatory and life prolonging effects [
Moringa oliefera is a “miracle plant” that has almost all the minerals and vitamins that the body needs for vibrant and good health. The leaves, pods and flowers of this plant which are used as vegetable in many parts of the world have great nutritional value [
Strategic use of such inexpensive high protein sources that complement the amino acid pattern of cereal staple foods is highly recommended to upgrade the nutritional status and prevent protein-energy malnutrition in the developing world. The fortification of maize, soybean and peanut food formulations with Moringa oleifera leaf powder can dramatically improve their protein quality and micronutrient content, with little or no increase in the production cost [
The aim of this study was therefore to assess the nutritional value of Moringa oleifera leaf powder supplemented maize-soybean-peanut complementary food formulations.
About 6.0 kg of yellow maize (Zea mays, TZSR-Y); 4.0 kg of soybeans (Glycine max, TGX 536-OZD) and 2.0 kg peanuts (Arachis hypogea, QPG); 2009 harvest year seeds were purchased from Benue State Agricultural and Rural Development Authority (BNARDA), Makurdi; while 4.0 kg of fresh Moringa oliefera leaves was obtained from a plant opposite Special Science Secondary School, University of Agriculture Road, Makurdi. Nestle Cerelac (a maize and milk infant food made by nestle foods Nigeria PLC, Lagos), corn starch and corn oil were purchased from a local supermarket in Makurdi, while rice husk was obtained from a local mill in Makurdi. Casein standard was obtained from the Department of Zoology University of Jos, Nigeria. Albino rats (21 in number, 3 weeks old males) were purchased from the College of Health Sciences Animal House, Benue State University, Makurdi.
Maize, Soybeans and Peanut flours were prepared using the method described by Solomon [
Moringa oleifera leaf powder was prepared using a modification of the method described by Gernah and Sengev [
Maize, soybeans and peanut flours were blended in a ratio of 60:30:10. This ratio was arrived at, based on their protein content through material balancing [
Feeding trials were carried out with male Wister albino rats using the method describe by Gernah et al. [
Proximate composition of the different ingredients as well as the food formulations was carried out using the method of [
Protein quality parameters used as indices for the performance of the diets during feeding trials were determined using standard methods. The total food intake of the rats was determined by recording the food left after daily intake. Mean daily feed intake was then calculated according to [
Daily weight gain was obtained by weighing all the rats individually on a sensitive top loading weighing balance (Metra, model TL 600). Mean daily weight gain was then calculated according to [
Using the mean daily weight gain values obtained, the protein efficiency ratio (PER), relative protein efficiency ratio (R-NPR) and Net protein retention (NPR), relative net protein ratio (R-NPR) and feed conversion efficiency (FCE) were estimated by the method of Pellet and Young [
*ANCR?Animal Nutrition Research Council.
All faeces collected was stored in the refrigerator until the end of the feed time when they were put together (per individual cages) and dried, weighed, milled into powder using a disc attrition mill (ASIKO All, Addis, Nigeria) and their nitrogen content determined by the method of [
The data generated were subjected to analysis of variance (ANOVA) as described by Steel and Torrie (1990). Separation of means was done by Tukey’s Test (Ihekoronye and Ngoddy, 1985), to determine whether significant differences existed.
The proximate composition of the food formulations is presented in
Parameter | Maize | Soybean | Peanut | MLP | LSD |
---|---|---|---|---|---|
Moisture | 12.20a ± 0.02 | 1.00d ± 0.01 | 1.80c ± 0.01 | 6.50b ± 0.02 | 0.10 |
Crude Protein | 10.40d ± 0.03 | 25.00b ± 0.10 | 23.00c ± 0.10 | 26.40a ± 0.03 | 0.13 |
Crude Fat | 5.40c ± 0.01 | 50.50b ± 0.02 | 50.90a ± 0.01 | 3.30d ± 0.01 | 0.30 |
Crude Fibre | 2.40b ± 0.01 | 1.10d ± 0.05 | 2.10c ± 0.05 | 16.80a ± 0.10 | 0.10 |
Ash | 1.60b ± 0.03 | 1.10c ± 0.10 | 1.00d ± 0.02 | 8.50a ± 0.02 | 0.10 |
Carbohydrate | 68.00a ± 0.10 | 21.30c ± 0.01 | 21.20d ± 0.01 | 38.50b ± 0.01 | 0.10 |
Energy (Kcal/100g) | 362.20c ± 0.02 | 639.70a ± 0.01 | 634.90b ± 0.02 | 307.30d ± 0.02 | 0.03 |
Values are means ± standard deviations of triplicate determinations. Means with the same superscript within the row are not significantly different (p > 0.05). Key: LSD = Least Significant Difference; MLP = Moringa oleifera Leaf Powder
Parameters | A | B | C | D | Nestle Cerelac | RDA (<3 yrs) | LSD |
---|---|---|---|---|---|---|---|
Moisture | 7.51a ± 0.02 | 7.36b ± 0.01 | 7.20c ± 0.01 | 7.06d ± 0.01 | 2.50e ± 0.00 | 0.02 | |
Crude Protein | 16.04d ± 0.02 | 16.56c ± 0.04 | 17.08b ± 0.01 | 17.59b ± 0.01 | 15.00e ± 0.00 | 16 | 0.04 |
Crude Fat | 23.48a ± 0.01 | 22.58b ± 0.01 | 21.60c ± 0.03 | 20.80d ± 0.01 | 9.00e ± 0.00 | 25 | 0.03 |
Crude Fibre | 2.25d ± 0.02 | 2.94c ± 0.02 | 3.68b ± 0.01 | 4.42a ± 0.02 | 2.00e ± 0.00 | - | 0.03 |
Ash | 1.40e ± 0.01 | 1.70d ± 0.02 | 2.20c ± 0.01 | 2.50b ± 0.01 | 3.30a ± 0.02 | - | 0.02 |
Carbohydrate | 49.32b ± 0.02 | 48.86c ± 0.01 | 48.24d ± 0.01 | 47.63e ± 0.03 | 68.20a ± 0.00 | 95 | 0.03 |
Energy (kcal/100g) | 472.76a ± 0.03 | 464.60b ± 0.02 | 455.68c ± 0.0 | 448.08d ± 0.01 | 413.80e ± 0.00 | 740 | 0.03 |
Values are means ± standard deviations of triplicate determinations. Means with the same superscripts within the row are not significantly different (p > 0.05). Key: A = Maize, soybean and peanut diet; B = Maize, soybean, peanut + 5% Moringa diet; C = Maize, soybean, peanut + 10% Moringa diet; D = Maize, soybean, peanut + 15% Moringa diet; RDA = Recommended Dietary Allowance (Gordon, 1999); LSD = Least Significant Difference.
Proteins are essential constituents of all body tissues, which help the body to produce new tissues. They are therefore extremely important during growth, pregnancy and when recovering from wounds. It is therefore recommended that, infants should consume about 16 g of protein daily [
Though crude fibre does not contribute nutrients to the body, it adds bulk to food thus facilitating bowel movements (peristalsis) and preventing many gastrointestinal diseases in man [
The decrease in carbohydrate with fortification is expected and could also be due to substitution effect, as a result of the low carbohydrate content (38.50%) of Moringa leaf powder. Gernah and Sengev [
Parameter | A | B | C | D | NC | LSD |
---|---|---|---|---|---|---|
PER | 1.77c ± 0.02 | 1.89b ± 0.01 | 1.90b ± 0.02 | 1.69d ± 0.01 | 2.04a ± 0.01 | 0.02 |
R-PER | 0.71c ± 0.02 | 0.76b ± 0.01 | 0.76b ± 0.01 | 0.68c ± 0.01 | 0.82a ± 0.02 | 0.02 |
NPR | 1.89e ± 0.01 | 2.15c ± 0.02 | 2.38b ± 0.01 | 2.00d ± 0.10 | 2.78a ± 0.01 | 0.08 |
R-NPR | 0.47d ± 0.01 | 0.54b ± 0.03 | 0.59b ± 0.02 | 0.50c ± 0.02 | 0.69a ± 0.01 | 0.04 |
FCE | 3.10d ± 0.03 | 3.31b ± 0.02 | 3.38a ± 0.02 | 3.25c ± 0.02 | 3.39a ± 0.01 | 0.20 |
AD | 1.52e ± 0.02 | 1.95c ± 0.01 | 2.03b ± 0.02 | 1.90d ± 0.02 | 2.21a ± 0.01 | 0.04 |
Values are means ± standard deviations of triplicate determinations. Values with the same superscript within the row are not significantly different (p > 0.05). KEY: A = Maize, soybean and peanut diet, B = Maize, soybean and peanut + 5% Moringa diet, C = Maize, soybean and peanut + 10% Moringa diet, D = Maize, soybean and peanut + 15% Moringa diet, NC = Nestle Cerelac, PER = Protein Efficiency Ratio, R-PER = Relative Protein Efficiency Ratio, NPR = Net Protein Ratio, R-NPR = Relative Net Protein Ratio, FCE = Feed Conversion Efficiency, AD = Apparent Digestibility, LSD = Least Significant Difference.
Moringa oleifera leaf powder fortification significantly (p < 0.05) improved PER of the complementary foods up to 10% substitution, from 1.77 to 1.90, but declined at 15% substitution to 1.69 and NPR from 0.71 to 0.76 and 0.68. This could be because of the increase in protein and micronutrient content of the food formulations, which were utilized by the experimental animals. However all the PER values, including that of Nestle Cerelac (2.04) were lower than, though within the same range with the value of 2.10 recommended by the Protein Advisory Group [
The higher PER, NPR, FCE and AD values of fortified food products could be due to utilization of the increased protein and micronutrients from the Moringa oleifera leaf powder by the experimental animals. These observations are consistent with earlier reports of significant increases in PER in rats as a result of improved nutritional composition [
This study has shown that Moringa oleifera leaf powder fortification can be employed to produce acceptable and improved protein quality food products from maize/soybean and peanut, which can be used as comple- mentary foods. Fortification increases nutrient quantity, quality and availability as shown by the improvement in protein quality indices during rat feeding studies. Sample C (10% Moringa flour blend) gives the best perfor- mance after rat feeding trials.
We wish to acknowledge the staff of the Nutrition Laboratory of the Department of Food Science and Technology, University of Agriculture, Makurdi, for their assistance in the rat feeding trials.