Nutritional Value of Instant Breakfast Cereal from Yellow Maize fortified with Moringa Leaf

Akintoye Mopelola O.¹ and Adeyanju Bridget E.¹

Department of Home Economics,

Adeyemi College of Education, Ondo, Ondo State, Nigeria.

Email: mopelolaace@gmail.com

ABSTRACT

The research work determined the nutritional value of instant breakfast cereal from yellow maize fortified with moringa leaf. Yellow maize flour was mixed with moringa leaf powder at ratios of 90:10, 80:20 and 70:30 and the laboratory analysis was conducted at the microbiology laboratory, Federal University of Technology, Akure (FUTA), Nigeria. Findings from the study revealed that as the level of substitution of moringa oleifera leaves increased in the blend, the ash content, crude fibre content, protein content, carbohydrate content of the gruel increased. The calcium, magnesium, potassium and iron contents increased significantly as the moringa oleifera content of the flour blends increased. The calcium content of the flour blend with the highest percentage of moringa oleifera leaves (92.00±0.005) was highest. Moringa leaf powder substantially increased nutrient/energy density of ‘ogi’ and it could be added to ‘ogi’ up to ratio 70:30 as the preferred mix. The research revealed the great potential of Moringa oleifera leaf in the enhancement of ‘ogi’. It was therefore recommended that sensitization should be made to the general public on the nutritional benefits of Moringa oleifera leaf.

Keywords: Yellow maize, Moringa leaf, instant breakfast cereal (ogi)