Effect of <i>Moringa oleifera</i> leaf powder on the mineral composition, beta-carotene and phytate levels of maize – soybean based complementary food

Micronutrient deficiency remains a major health problem in Ethiopia, with particularly high rates of undernutrition reported in the Tigray regional state. This study was conducted to evaluate the mineral, beta-carotene, and phytate contents of blended flours prepared from maize (Zea mays, Melkassa-6 variety), soybean (Glycine max, Wagaye variety), and Moringa (Moringa oleifera) leaf powder. Three formulations were developed: R65 (65:30:5), R60 (60:30:10), and R55 (55:30:15), representing the proportions of maize, soybean, and Moringa leaf powder, respectively. These were compared against a control of 100% maize flour. The enriched flours demonstrated improved nutrient composition. R60 recorded the highest levels of zinc (1.74 mg/100 g) and iron (49.17 mg/100 g), while calcium content peaked in R55 (15.34 mg/100 g). Beta-carotene levels increased significantly with higher inclusion of Moringa leaf powder, rising from 0.037 mg/100 g in the control to 0.4 mg/100 g in R55. In addition, all blended flours contained substantially lower phytate levels than the control, with a significant (p < 0.05) reduction from 208.5 mg/100 g in maize flour to 36 mg/100 g in R60. Overall, the findings suggest that blending locally available food ingredients with Moringa leaf powder not only enhances key micronutrients but also reduces phytate content, thereby offering a potential strategy to combat undernutrition in Ethiopia.