Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers

Meat of beef patties was partially replaced by different levels (0, 2, 4 and 6%) of Moringa seed flour (MSF). The replacement of meat did not significantly (p0.05) affect the chemical composition of the patties. The cooking properties of the patties formulated with MSF improved with the flour level. The thiobarbituric acid value was higher for non-formulated patties than for formulated ones after storage. The addition of MSF slightly reduced the pH of raw patties with the storage time. Patties formulated with MSF had significantly (p0.05) lower aerobic plate counts throughout the storage period. As the level of MSF increased, the patties had high lightness (L*) and yellowness (b*) values but low redness (a*) values. A relatively low sensory acceptability was noted for MSF-formulated patties and was slightly reduced at longer storage times, but that of non-formulated ones decreased significantly (p0.05) at longer storage times. The results indicated that M. oleifera seed flour has a high potential as a binder for use in beef patty production in addition to its health and nutritional benefits.