Abstract
Moringa leaf powder and sweet basil leaf paste are commonly used in local dishes in Ghana for purposes of flavour enhancement and nutrient supplements. This study was conducted to determine the effects of Moringa ( Moringa oleifera ) leaf powder (MLP) and Sweet basil ( Ocimum basilicum ) leaf paste (SBLP) on the sensory characteristics and nutritional compositions of beef and hamburgers. MLP and SBLP were incorporated at 0g (Control, T1), 2g, 4g and 6g/kg meat (T2, T3 and T4 respectively) during the production of the burgers. The burgers were vacuum-packed and frozen for sensory and laboratory analyses. The M. oleifera leaf powder had significant (P 0.01) the crude protein content but no significant effect on sensory characteristics of the products.
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