eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2015-11-26 3 6 145 149 10.12691/ajfst-3-6-1 AJFST2015361 article Radha C. 1 Ogunsina B.S. babatundeogunsina@gmail.com 2 Hebina Babu K.T. 2 Department of Protein Chemistry & Technology, Central Food Technological Research Institute, Mysore, India Department of Agricultural & Environmental Engineering, Obafemi Awolowo University, Ile Ife, Nigeria Soup enriched with debittered moringa seeds flour (DBMS) was investigated for its quality and micro-structural characteristics following appropriate standard procedures reported in literatures. The results showed that soup sample enriched with 0.5% of DBMS had the highest overall sensory score for acceptability and its protein content was 4 g/100 g more than that of the control. Scanning electron micrographs showed soup sample enriched with DBMS as a dense, continuous agglomerated protein strands of irregular sizes and shapes. As the addition of DBMS increased, the viscosity and the body of the soup increased; the lightness 'L' colour value of the soup reduced and the total colour difference ('E) increased. Enrichment of soup with DBMS promotes the use of moringa seeds as a protein ingredient; especially in the tropics where it is fast gaining acceptance as human food. http://pubs.sciepub.com/ajfst/3/6/1/ajfst-3-6-1.pdf soup debittered moringa seeds microstructure sensory properties