Abstract:
This study evaluated the nutrient composition of dry Moringa oleifera leaf aqueous extract and organoleptic properties of dry Moringa oleifera leaf powder. The proximate, mineral, vitamin and phytochemical composition of the leaf extract were analysed. The results showed that the ash, crude fibre, fat and moisture contents of dry Moringa oleifera were 0.04, 0.00, 0.001 and 96.68%, respectively. The protein and carbohydrate contents were 0.66 and 2.63%, each. Iron and calcium were 2.07 and 33.35mg, each. Vitamin C and betacarotene contents were 6.26mg and 223RE, each, while flavonoids and alkaloids contents were 0.20 and 0.07%, respectively. Organoleptic evaluation revealed that Moringa oleifera beverage was generally accepted but the colour of lipton was preferred against that of Moringa beverage. Therewas no significant difference in the taste of both beverages (P >0.05).
