Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder

Improving the nutritional status of rural population requires optimum use available food. The objective this study was to develop 06 formulations composites flours based on sorghum, legumes (groundnut, voandzou, cowpea) added or not with moringa leaves powder used in preparation local food households. To do this, raw materials were cleaned, washed and dried before being ground. groundnut voandzou specifically roasted cowpea dehulled. Three composed 65% sorghum flour 35% three other 70% flour, 20% 10% produced. mixtures ground, sieved make “tô”. technological properties characteristics determined using AOAC methods. sensory analysis tô was carried out by two panels 60 researchers students, men women DTA/IRSAT. From results, it appeared that mean values absorption capacity, swelling capacity solubility index varied significantly (P<0.05) from 100.42% 136.47%, 6.01% 12.97% 15.70% 23.85% respectively. contents humidity, crude fat, proteins, total carbohydrates, ash energy (P˂0.05) 5.32 7.43%, 2.71 17.66g/100g DM, 15.90 18.16/100g 65.49 79.87g/100g 1.25 2.55% g/100g DM 400.16 476.22Kcal/100g All accepted tasters.