“Nutritional Quality of Fruit Pastes Enriched with Moringa Oleifera Leaves”
Harimalala Andriambelo Nirina, Razanamparany Louisette, Rasoarahona Felamboahangy

Abstract
Madagascar is a predominantly rural country with a degree of rural poverty by more than 70% and characterized by a qualitative and quantitative food deficit. The diet is poor in protein; the proportion of protein is only 12% of energy intake. Sources of protein are available such as Moringa oleifera (ananambo) which are still marginalized by the population. Madagascar is also characterized by an abundance of fruits insufficiently utilized despite their annual provision. To enhance the Moringa oleifera and the use of fruits, processes for nutritional enrichment fruits with powder Moringa leaves have been developed to obtain fruit pastes. Six fruits have been testing in the design of those fruit pastes: banana, persimmon, papaya, guava, breadfruit and tamarind; The results of sensory analysis have allowed us to retain the banana paste and tamarind paste, enrichment Moringa has been achieved at rates of 10%, 15% and 17.5% to 30%. This has resulted in a protein enriched 10-15 times more. These fruit pastes with different levels have been hedonic tests: tamarind pulp and banana are much appreciated by consumers. Banana pastes and tamarind with 30% of Moringa are then used to help in the fight against protein-energy malnutrition. Microbiological analysis showed results in accordance with microbiological criteria a specific reference than 6 months DLC. These products can help the fight against malnutrition as they provide 30 to 40% of the protein needs of a child less than 5 years.

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