Analysis of Sensory Acceptability of Moringa Leaf Powder, Oleifera Leaf Powder and Baobab Pulp Powder (Adansonia Digitata) Pulp Powder

Abstract Moringa leaf powder and Baobab pulp powder are two important and nutritious crops in the human diet. To reduce perishability in these crops and add value, there is the need to process into powder and prepare a product formulation. The overarching objective of this study was to undertake a sensory analysis of baobab pulp powder with moringa leaf powder leaf powder. The discovery was laid in a completely randomized design method (CRD) with five treatments formulations with three replication each. The treatments were BPP100%+MLP0%,BPP75%+MLP25%,BPP50%+MLP50%BPP25%+MLP75%,BPP0%+MLP100%. The research outcome reveals that majority of the panelist extremely liked MLP100% at deep green as well as BPP100% at cream color. Also, the research demonstrates that majority of the panelist extremely liked MLP100% for smooth texture. Further, majority of the panelist extremely liked MLP100% for herbal and hints of green aroma whiles BPP100% was ranked extremely liked for its taste. Again, most of the higher percentage of the baobab pulp powder in the formulation resulted in most of the panelist selecting extremely liked and the higher Moringa leaf powder-based formulation resulted extremely liked. The practical implications of the study are finally outlined.