The blends were produced fromsorghum stem sheath and moringa leaf flourin the proportionof 100: 0,95:5, 90:10,85:15 and 0:100 respectively. The proximate composition, vitamin C, pH, total soluble solids,bulk density, reconstitution index, particle size, titratable acidity, reducing sugars, antioxidantand antinutrient content were determined using standard methods. The proximate compositions of the sampleswere in the range of 3.20- 20.45% (protein), 2.85-44.60% (carbohydrate), 8.35-13.21% (fat), 32.01-39.67% (fibre), 5.34-14.70% (ash) and 5.72-6.50% (moisture). Thevitamin C contents ranged between 0.00 and 26.04 mg/100 g. The pH, total solublesolids and reducing sugarincreased significantly (p < 0.05) with the degree of enhancement being dependent on the increased concentration of moringa leaf inclusion. The titratableacidity,bulk density, reconstitution index and mass mean diameterdecreased significantly(p < 0.05) with increase in inclusion of moringa leaf to sorghum stem sheath flour. Moreover, based onsensory evaluation, the sample (STP) 15% moringa flour was most preferred in terms of all the sensory attributes evaluated by the panelists. In conclusion, the inclusion of 15% moringa leaf into sorghum stem sheath flour enhances utilization and also brings about a nutritious health promoting alternative new foodproduct that can compete with the commercial lipton tea bags.

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Categories: Volume 3 No 1