The effect of boiling time on the quality of “Zogale” was determined. Moringa leaves were boiled for 5, 10, 15, and 20 min, after which the various portions were blended with coarsely grounded peanut cake (kulikuli), in a ratio of 75 Moringa leaves: 25 kulikuli giving Zogale samples A, B, C, and D, respectively, while sample E (from the market) served as control. The proximate composition, pH, vitamins, minerals, toxicants and sensory properties were determined using standard methods of analyses. The results obtained show that while moisture and carbohydrate contents increased, all other parameters decreased significantly (p < 0.05) with boiling time. Vitamins, minerals and toxicants also decreased significantly (p < 0.05) with boiling time, with values for processed samples (A, B, C, and D) being higher than the control (E). The values for toxicants (total phenols, Oxalates, hydrogen cyanide, saponins, and alkaloids), which ranged from 12.37 to 3.44 mg/100 g, 4.62 to 2.14 mg/100 g, 3.24 to 0.94 mg/100 g, 1.34 to 0.23 mg/100 g, and 0.40 to 0.08 mg/100 g, respectively were all within safe acceptable limits. The pH of the samples decreased significantly (p < 0.05) with boiling time from 6.24 to 6.02, while that of the control was 5.58.  

 

Key words: ‘Zogale’, Moringa, ‘kulikuli’, boiling, quality, toxicants.