Effect of different fat levels and Moringa oleifera leaf meal inclusion on sensory attributes of chicken droëwors

Abstract

Moringa oleifera Lam. is an innovative nutraceutical and nutritional plant for animal and human diets. The plant has potent essential nutrients such as vitamins and minerals, protein, and essential amino acids, with a relatively small quantity of antinutrients. Hence the increase of its use in medicinal remedies and traditional cuisines in many parts of the globe. This study aimed to investigate the effects of different fat levels and Moringa oleifera leaf meal (MOLM) inclusion on sensory attributes of chicken droëwors. A total of forty randomly selected consumers of different gender and age were used as the sensory panel. About 75% of lean chicken meat and 25% of chicken fat were used during droëwors preparation. The raw materials were divided into nine (9) treatments i.e., T1 (0% fat, 0% MOLM), T2 (0% fat, 0.25% MOLM), T3 (0% fat, 0.5% MOLM), T4 (10% fat, 0% MOLM), T5 (10% fat, 0.25% MOLM) T6 (10%, 0.5% MOLM), T7 (15% fat, 0% MOLM), T8 (15% fat, 0.25% MOLM) and T9 (15% fat, 0.5% MOLM). In terms of colour, when 0.5% MOLM was added consumers responded with low values, 6.74 and 6.14 in T3 and T9, respectively, compared to other treatments. The aroma scores in treatments that added no MOLM were significantly lower (P < 0.05) than in other treatments with MOLM added, however, no significant difference was found in other treatments. Regarding texture, the consumer's panel in the current study responded with lower values (T3 = 6.35, T6 = 6.74, T9 = 5.81 when 0.5% MOLM was added. Meat flavour was significantly increased (P > 0.05), where 0.25% MOLM was added. Overall preference score in chicken droëwors significantly increased (P > 0.05) by adding 0.5% of MOLM in all the treatments; consumers liked chicken droëwors when 0.5% of MOLM was added. Droëwors with MOLM had higher (P > 0.05). The inclusion of Moringa oleifera leaf meal in chicken droëwors significantly improved its sensory attributes.