Nutritional characteristics and sensory evaluation of tapioca supplemented with fermented and germinated Moringa (Moringa oleifera) seed flour

The present study evaluated the nutritional characteristics of Tapioca- a partially gelatinized starch grit made from cassava supplemented with fermented and germinated moringa seed flour. proximate composition, mineral, vitamin, amino acid profile, functional properties sensory attributes tapioca-moringa flour blends were determined. It was observed that protein content increased 2.85% − 11.05%, fat (2.42% 8.08%) while there reduction in carbohydrate (82.66% 64.90%). Calcium (6.24 mg/100 g 8.26 g) predominant mineral copper (0.05 0.11 ) least. There increase vitamin A (0.35 9.41 C (0.46 12.00 on supplementation to tapioca Total essential ranged 14.15 30.42 . Sensory results showed gruel scored above average for overall acceptability. Findings this contain appreciable amount protein, fibre, vitamins, minerals acids thus could serve alleviate malnutrition developing countries.