EFFECT OF MORINGA LEAVES (Moringa oleifera Lam.) EXTRACT ADDITION ON LUNCHEON MEAT QUALITY

Abstract

The effect of addition moringa leaves extract (MLX) on physical, chemical and sensory properties of mayonnaise was investigated. Mayonnaise samples were supplemented with 0.5, 1 and 1.5% of MLX. Results showed that supplementation of mayonnaise with MLX increased its content of protein, fiber and antioxidants. Protein content ranged from 4.10% in control to 4.59% in mayonnaise sample with 1.5% MLX. The total phenolic content of MLX was ranged from 65 to 67 mg/100g (as Gallic acid equivalent) while, the scavenging effects of 100μl of MLX were ranged from 79.51 to 88.57%. The TBA values increased for all the investigated samples gradually during storage period. The highest value for TBA was noticed in M1 (0.4060) after five weeks of cold storage while, the lowest value was observed with M2 (0.2039) at zero storage. The total polyphenols content and antioxidant activity increased in mayonnaise after added with moringa leaves extract. all the mayonnaise samples containing moringa leaves extract were generally acceptable for all tested parameters as non-scored below the minimum acceptable rating of 3 However, these mayonnaise meats were signficanty differ from content.