African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

Mineral, beta-carotene and phytate composition of maize (Zea mays), soybean (Glysine max) and moringa (Moringa oleifera) leaf blended flours

Desalegn Gebrezgi

  •  Received: 06 September 2018
  •  Accepted: 16 April 2019
Micro nutrient deficiency is a major problem in Ethiopia. In Tigray regional state of Ethiopia, under-nutrition (disorders of nutrition) is very high. This study aimed to assess minerals, beta-carotene and phytate contents of blended flours. The raw materials were maize (Zea mays) Melkassa-6 variety, soybean (Glycine max) Wagaye variety and moringa (Moringa oleifera) leaf powder. The three formulated flours were (R65) 65:30:5, (R60) 60:30:10 and (R55) 55:30:15 with maize, soybean and moringa leaf powder, respectively. Each of the ingredients was mixed in predetermined portions to obtain enriched flour. Iron, calcium, zinc, beta-carotene and phytate of the enriched flours were assessed and compared to control (100% maize flour). Higher amount of Zn and Fe were recorded in R65 (1.74 and 49.17 mg/100 g, respectively) whereas higher Ca were recorded in R55 (15.37 mg/100 g). Beta-carotene of blended flour increased significantly from 0.037 in control to 0.4 mg/100 g in R55 as the level of moringa leaf powder increased from 5 to 15%. All the three blended flour had lower phytate content as compared to control (maize flour). The level of phyate decreased significantly (p<0.05) from 208.5 in control to 36 mg/100 g in R60. The study showed that blended locally available food ingredients with moringa leaf powder can enhance some micro nutrients and able to reduce phytate level.

Keywords: Complementary food, Micronutrient, Malnutrition, food blend