Volume 13 | Issue 2
Volume 13 | Issue 2
Volume 13 | Issue 2
Volume 13 | Issue 1
Volume 13 | Issue 1
In order to enrich the fermented cassava flour, a mixture of the wet fermented cassava and moringa leaf powder was made and for this, cassava of the tame type was acquired in the municipality of Quibala and moringa in the municipality of Sumbe both in the province of Kwanza Sul, both cassava and moringa were transported to the Research Center for Food Technology (CEPTA), attached to the Faculty of Veterinary Medicine in Huambo. The moringa leaves were dried in shade and open air for five days, then pulverized in a traditional mortar, sieved in a 1mm sieve, packaged and stored for later use. The cassava was cleaned, peeled, washed in running water and put to ferment in a stainless steel metal drum with water acidified with lemon, after five days of fermentation, it was removed from the water and placed in raffia bags suspended for 24h to drain the water, Later it was crushed and passed through a sieve (sieve) to obtain the flour that with this same moisture weighed 1kg that were mixed with 164g of moringa powder and resulted in a composition in dry matter of 5.46% crude protein, 0.07% crude fiber, 2% fat, 78.76% carbohydrate, 4.88% ash, 9% moisture, 0.27% vitamin C and 93% dry matte.