Supplementation of a complementary white maize soft porridge with Moringa oleifera powder as a promising strategy to increase nutritional and phytochemical values: a research note

Abstract

The nutrient, phenolic content and antioxidant activity of Moringa (Moringa oleifera Lam.) leaf powder (MLP) were measured to assess the potential of MLP for improving the nutritional and phytochemical profile of white maize soft porridge used as complementary food in selected rural areas of South Africa. Increasing the concentration of MLP from 0% to 3% resulted in significant increases in nutrient and phenolic concentration as well as the antioxidant activity of white maize soft porridge. For one of the soft porridge samples studied, when MLP was increased from 0% to 3%, the protein concentration of the porridge increased by approximately 11%; total mineral content (ash) by 67%; Zn by 60%; Fe by 45%; total provitamin A by 41%; total phenolics by 40%; and flavonoids (water extract) by up to 139%; and antioxidant activity increased 10% fold. The results indicate that MLP has a good potential for enhancing the nutritional and phytochemical properties of white maize soft porridge.