EFFECT OF MORINGA (MORINGA OLEIFERA) LEAF POWDER AND SWEET BASIL (OCIMUM BASILICUM) LEAF PASTE ON SENSORY AND NUTRITIONAL QUALITIES OF BEEF AND HAM BURGERS – A PRELIMINARY STUDY

Abstract

Moringa leaf powder and sweet basil leaf paste are commonly used In local dishes in Ghana for purposes of flavour enhancement and nutrient supplements. This study was conducted to determine the effects of Moringa (Maringa oleifera) leaf powder (MLP) and Sweet basil (Ocimum basilicum) leaf paste (SBLP)on the sensory characteristics and nutritional compositions of beef and hamburgers. MLP and SBLP were incorporated at 0g (Control, T1), 2g, 4g and 6g/kg meat (12, 13 and T4 respectively) during the production of the burgers. The burgers were vacuum-packed and frozen for sensory and laboratory analyses. The M. oleifera leaf powder had significant (P<0.001) effect on the colour and flavour intensity, but had no effect (P<0.05) on product acceptability. Results from the proximate analysis indicated that MLP had no significant (P<0.05)effect on the nutritional composition of the products. The SBLP significantly enhanced (P>0.01)the crude protein content but no significant effect on sensory characteristics of the products.