Effect of Addition of Moringa (Moringa Oleifera L.) Seed Flour on the Quality Characteristics of Mayonnaise

Mayonnaise is a semi solid oil-in-water emulsion product with high fat content. Fatty foods have oxidative properties with health related issues and there is a high demand for healthier and more nutritious foods. Moringa seed is a nutritious seed with high anti-oxidative properties. Therefore, this study evaluated the effect of moringa seed flour addition on the quality parameters of mayonnaise. Moringa seed was locally procured and other ingredients (olive oil, egg, vinegar, salt, sugar) used in mayonnaise production were purchased locally. Moringa seed flour at 0, 1, 2 and 3% were added to the prepared mayonnaise samples while commercial mayonnaise sample served as control. The proximate composition (moisture, protein, fat, ash, crude fibre and carbohydrate content) of the moringa seed flour and mayonnaise samples were determined. The chemical composition (saponification value, acid value, iodine value, peroxide value and pH) of the produced mayonnaise and control were determined. Microbial analysis (bacteria and fungi count) were determined on the produced mayonnaise samples. Sensory evaluation (appearance, colour, taste, texture, overall acceptability) of the mayonnaise samples was equally carried out. Data obtained were subjected to Analysis of Variance and means separated using Duncan Multiple Range Test at 5% level of significance. The moisture, protein, fat, ash, crude fibre and carbohydrate content of the moringa seed flour were 5.10, 3.83, 38.99, 28.62, 7.56 and 15.90%, respectively. The range of values obtained for the produced mayonnaise samples were 2.35% - 5.30, 0.14 - 0.42, 0.68 - 1.59, 54.47- 92.63 and 7.16-58.87% for moisture, protein, ash, fat and carbohydrate content. The corresponding values for the control were 4.37, 0.14, 1.80, 34.82 and 58.87%. The saponification, acid, iodine, peroxide and pH values for the produced mayonnaise ranged between 50.49 - 145.86 mgKOH/g oil, 1.68- 11.78 mgKOH/g oil, 50.52 - 80.52 g/100 g oil, 3.97- 23.97 meqO2 /kg oil, 5.09 - 5.68, while the corresponding value for the control were 196.35 mgKOH/g oil, 5.39 mgKOH/g oil, 112.47 g/100g oil, 7.17 meqO2 /kg oil and 3.40. The ranges of bacteria and fungi counts were 1x102 - 4x102 cfu/g and 2x101 - 8x101 sfu/g respectively for produced mayonnaise samples. The mayonnaise sample with 1% moringa seed flour had 43.41% general acceptability. This study has shown that mayonnaise produced with 1% moringa seed flour has better nutritional and sensory properties. Hence, moringa seed enhanced the nutritional value of mayonnaise