Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of Moringa oleifera Leaves Powder

Abstract

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