Effect of Supplementation with Moringa Leaves Powder (MLP) and Fermentation on Chemical Composition, Total Minerals Contents and Sensory Characteristics of Sorghum Flour

Sorghum flour was supplemented with different levels (5, 10 and 15 %) of Moringa Leaves Powder (MLP). The effect of supplementation on proximate composition, minerals contents and sensory characteristics was investigated. Supplementation of sorghum flour with different levels of (MLP) increased the proximate composition except the carbohydrate content, moreover supplementation of sorghum flour with MLP slightly decreased the oil content and significantly (P 0.05) decreased the total energy. Fermentation of raw sorghum flour and composite flours supplemented with 5, 10 and 15 % MLP significantly (P 0.05) increased the protein content. Moreover the ash, oil and moisture content of raw sorghum flour and supplemented flours with 5 % and 15 % MLP were increased after fermentation.