Nutritional composition, protein digestibility and consumer acceptability of sorghum‐based mahewu enriched with Moringa oleifera leaf powder

Summary In this study, the effect of different levels (1%–5%) of whole and defatted Moringa oleifera leaf powder (MOLP) on the nutritional composition, physicochemical properties, protein digestibility and consumer acceptability of sorghum mahewu was investigated. The MOLP was boiled and added to the fermented sorghum mahewu . The results demonstrated that sorghum mahewu enriched with whole and defatted MOLP had higher amounts ( P 0.05) from the control sample. Therefore, sorghum mahewu must be enriched with low percentages of MOLP to improve its acceptance among consumers. These findings suggest that incorporating medicinal plants such as boiled MOLP to basic foods produced from sorghum flour could improve their nutritional profile and protein digestibility.