title: Micronutrient composition and acceptability ofMoringa oleiferaleaf-fortified dishes by children in Ada-East district, Ghana.
abstract: Moringa oleifera (M. oleifera), a green leafy vegetable, is a good source of minerals and vitamins which could be consumed as part of diet to improve human health and well-being. DryingM. oleiferaleaves could make it readily available for use as a food fortificant. The objectives of the study were to determine micromineral andβ-carotene content of driedM. oleiferaleaves, and leaf-incorporated local dishes, and also assess school children's (4-12 yr) acceptability of driedM. oleiferaleaf-incorporated local dishes and feasibility of introducing dried leaves into a school lunch menu.M. oleiferaleaves were solar dried, milled into powder, and packaged into polythene bags. Moisture level in the dried leaves and pH were determined. Minerals in the leaf powder were determined by Atomic Absorption Spectrophotometry (AAS). Beta-carotene levels were determined by spectrophotometry. Acceptability tests of dishes fortified withM. oleiferaleaf powder were conducted with score sheets (Smileys) on a 5-point hedonic scale of "Like Extremely" to "Dislike Extremely", and dishes ranked to determine preference. DriedM. oleiferaleaves contained high levels of micronutrients: 0.36 ± 0.04 mg/100 g Copper (Cu); 5.80 ± 0.68 mg/100 g Manganese (Mn); 20.96 ± 1.37 mg/100 g Iron (Fe); 6.79 ± 1.82 mg/100 g Zn; and 21.42 ± 1.67 mg/100 gβ-carotene. The dishes showed significant levels of these minerals compared to the nonfortified dishes (P< 0.05).M. oleiferaleaf-fortified dishes were also highly acceptable to the children (highest mean score of 5.0 ± 0 of 5 and lowest of 3.50 ± 1.43 of 5).M. oleiferaleaf powder contains high levels of the micronutrientsβ-carotene, Zn, Mn, and Fe, comparable to levels found in amaranth and spinach.M. oleiferaleaf-fortified local dishes were well accepted by children in Ada-East district.M. oleiferaleaf fortified dishes could be good sources ofβ-carotene and other minerals for children vulnerable to malnutrition in Ghana.
authors.affiliation: Council for Scientific and Industrial Research-Food Research Institute Accra Ghana.
authors.forename: Mary
authors.initials: M
authors.lastname: Glover-Amengor
authors.affiliation: School of Public Health College of Health Sciences University of Ghana Legon Ghana.
authors.forename: Richmond
authors.initials: R
authors.lastname: Aryeetey
authors.affiliation: School of Public Health College of Health Sciences University of Ghana Legon Ghana.
authors.forename: Edwin
authors.initials: E
authors.lastname: Afari
authors.affiliation: School of Pharmacy College of Health Sciences University of Ghana Legon Ghana.
authors.forename: Alexander
authors.initials: A
authors.lastname: Nyarko
keywords: Food fortification; M. oleifera; green leafy vegetables; local dishes; micronutrients; vitamin A; β‐carotene