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.
MLPand SBLPwere incorporated at Og(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. olei/era leaf powder had significant
(P<O.OOl)effect on the colour and flavour intensity, but had no effect
(P<O.OS) on product acceptability. Results from the proximate
analysis indicated that MLPhad no significant (P<O.OS)effect on the
nutritional composition of the products. The SBLP significantly
enhanced (P>O.01)the crude protein content but no significant effect
on sensory characteristics of the products
