Evaluation of the culinary efficacy of Moringa Oleifera (Zogole) for diabetic patients Department: Hospitality Management By: juliusmjoshua Project ID: 6787 Rating: (5.0) votes: 1Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractEvaluation of the Culinary Efficacy of Moringa in the Hospitality industry is of great value to our present society. The research was carried out with the use of Moringa Leaf, which comes in fresh edible leaves, a dry substitute to supplement for diabetic patients to increase the blood count in their body system, and it was noticed that patients who consumed Moringa showed great improvement in health physical changes as a result of the nutritional composition and nutritional value of the leaves. Thus, at the close of this research, the researcher greatly commends that moringa dishes be introduced as a diet to patients who require improvement in their body immune system as observed during the research. Literature were reviewed and the result has been presented in the form of descriptive statistics, tabulation and percentages. However, Moringa salad and Moringa tea had the highest preferences during the sensory evaluation carried out. Results of analysis showed that sample B (Moringa salad) and sample D ( Moringa tea) have better appearance, flavor and texture. A degree of acceptability in patients requiring nutrients that could only be found in the Moringa leaf was phytochemically tested with many positive results. A recommendation was therefore made to nutritionists, and diabetic patients to adopt the use of those local leaves for improving good health. ...Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»The causes of food poisoning - effect and their control»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel