摘要：Moringa oleifera leaves contain high amount of vitamin B complex, potassium, iron protein and they contain all of the essential amino acid s in good proportion so its used to improve the nutritional and sensory evaluation of food products by incorporating its extract into food products. Different ratios of Moringa oleifera leaves powder (0.5, 1, 1.5 and 2%) was used in production of yoghurt and the best ratio was storage at 5±1°C for 7 and 15 days then analyzed for sensory evaluation and chemical properties fresh and during cold storage at 5±1°C. Results show that 0.5% was a best ratio and gained highest score for flavor as well as taste. Treatment had higher content of total solids, fat, total protein, soluble nitrogen, total volatile fatty acid s , acetaldehyde, diacetyl and lower pH than control fresh and during cold storage at 5±1°C whereas, control had higher viscosity than treatment fresh and during cold storage. Colour was preferred in control it had a higher whiteness than treatment either fresh or during cold storage. Treatment had a highest content of alanine acid, glutamine and tyrosine and had lowest content of cysteine, methionine as well as histidine. Moringa leaves contained 17 amino acid .
