Improving Nutritional Value of Butter Milk by Blending with Dry Leaves of Moringa oleifera

Abstract

The main objective of this study was to improve the nutritional value of butter milk by blending with dry leaves of Moringa oleifera that can be used to prevent and correct malnutrition in women and children of this poor nation. Dry leaves of Moringa oleifera was incorporated into butter milk at three different concentrations i.e. 1% addition (T₁), 2% addition (T₂) and 3% addition (T₃). All these treatments were compared with a control T₀ without any addition of dry leaves of Moringa oleifera (100% butter milk). Addition of dry leaves of Moringa oleifera at all levels did not have any negative effect on pH and acidity of the fortified butter milk. Protein and ash content increased from 3.41-4.09% and 0.75-1.13% which was 20 and 50% respectively at T₃ level. Iron and calcium content of the fortified butter milk increased from 0.03-6.77 and 117.22-174.34 mg/100 grams in T₃. Vitamin C, B₁, B₂ and B₃ increased by 168, 233, 393 and 624% respectively as compared to control. Addition of dry leaves of Moringa oleifera at T₂ level did not have any significant effect on color, taste and overall acceptability scores. The overall acceptability score of T₃ was 6.7 out of 9 which was more than 74%. It was concluded that dry leaves of Moringa oleifera can be used at T₃ level (3% addition) to formulate fortified butter milk with increased health benefits and acceptable sensory attributes.