期刊名称：Journal of Applied Sciences and Environmental Management
印刷版ISSN：1119-8362
出版年度：2015
卷号：19
期号：4
页码：649-656
出版社：Department of Pure & Industrial Chemistry, University of Port Harcourt
摘要：The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Moringa oleifera leaves powder inclusion was most acceptable (very much liked) in terms of colour, taste, texture and overall acceptance with a mean score of 4.37. The colour scores were significantly different (P>0.05). Generally, the taste decreased with Moringa oleifera leaves powder inclusion and differ significantly (P>0.05). Keywords: Meatball, Soy flour, Malnutrition, Moringa oleifera , Sensory evaluation, Yield
