Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition

Alam, Md. Monjurul

doi:10.11648/j.ijnfs.20140304.13

Cited by 48 publications

(33 citation statements)

References 10 publications

(8 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As previously indicated, whatever is to be added to any food as a fortificant, it must not improve the nutritional value of the food at the expense of the sensory properties.M. Oleifera seed (Ogunsina et al, 2010) or leaf (Alam et al, 2014;Dachana et al, 2010;Kar et al, 2013;Manaois et al, 2013) has also been employed in wheat biscuit or cookie fortification. Ogunsina et al (2010) reported that 20% level of M. Oleifera seed flour (MOSF) produced wheat cookies with surface cracking pattern and colour similar to the control.…”

Section: Biscuitsmentioning

confidence: 99%

“…Wheat cookies fortified with 10% MOSF resulted in higher increase (45%) in protein content than those reported for wheat cookies fortified with 10% MOLP by different authors (approx. 1% increase) (Alam et al, 2014), (approx. 22% increase) (Dachana et al, 2010).…”

Section: Biscuitsmentioning

confidence: 99%

“…For instance, both fresh and dried Moringa leaves are included in meals in African countries such as Ghana, Nigeria, Ethiopia, East Africa and Malawi (Agbogidi and Ilondu, 2012). Many studies have shown the potential use of different parts of M. Oleifera in food applications such as in making soups (Babayeju et al, 2014), weaning foods (Arise et al, 2014), amala, a stiff dough made from yam and plantain flour (Karim et al, 2015(Karim et al, , 2013, herbal biscuits (Alam et al, 2014), bread (Chinma et al, 2014), cake (Kolawole et al, 2013) and yoghurt (Hekmat et al, 2015). The use of this nutrient rich plant in fortifying foods is getting much attention.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Moringa oleifera as a food fortificant: Recent trends and prospects

Oyeyinka

2018

Journal of the Saudi Society of Agricultural Sciences

198

151

View full text Add to dashboard Cite

Moringa oleifera tree is referred to as a miracle tree due to its rich source of certain macro and micro nutrients of great importance in human nutrition. The chemical composition of the different parts of the Moringa tree may vary depending on cultivar and source. M. oleifera leaf, seed and flower have found numerous applications in food. In this review we firstly summarized the present knowledge on the use of M. oleifera as a food fortificant in amala (stiff dough), ogi (maize gruel), bread, biscuits, yoghurt, cheese and in making soups. The knowledge gap in the reported research was provided and possible future applications of M. oleifera in foods as well as the need for a well-structured and planned experimental design were suggested.

show abstract

Section: Biscuitsmentioning

confidence: 99%

Section: Biscuitsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Moringa oleifera as a food fortificant: Recent trends and prospects

Oyeyinka

2018

Journal of the Saudi Society of Agricultural Sciences

198

151

View full text Add to dashboard Cite

show abstract

“…The protein, crude fiber, and ash content increased appreciably with increasing concentration of Moringa leaf powder in chocolate and halwa (Abou‐Zaid & Nadir, ). Biscuits incorporated with 5% leaf powder were reported to increase protein content by 14%, and these are known as Moringa biscuits (Alam et al, ). Bread fortified with 5% of MO leaf powder was found to have 17% and 88% increased in protein and dietary fiber content (Chinma, Abu, & Akoma, ).…”

Section: Resultsmentioning

confidence: 99%

Biological, nutritional, and therapeutic significance of Moringa oleifera Lam

Dhakad

Ikram

Sharma

et al. 2019

Phytotherapy Research

169

100

View full text Add to dashboard Cite

The genus Moringa Adans. comprises 13 species, of which Moringa oleifera Lam. native to India and cultivated across the world owing to its drought and frost resistance habit is widely used in traditional phytomedicine and as rich source of essential nutrients. Wide spectrum of phytochemical ingredients among leaf, flower, fruit, seed, seed oil, bark, and root depend on cultivar, season, and locality. The scientific studies provide insights on the use of M. oleifera with different aqueous, hydroalcoholic, alcoholic, and other organic solvent preparations of different parts for therapeutic activities, that is, antibiocidal, antitumor, antioxidant, anti‐inflammatory, cardio‐protective, hepato‐protective, neuro‐protective, tissue‐protective, and other biological activities with a high degree of safety. A wide variety of alkaloid and sterol, polyphenols and phenolic acids, fatty acids, flavanoids and flavanol glycosides, glucosinolate and isothiocyanate, terpene, anthocyanins etc. are believed to be responsible for the pragmatic effects. Seeds are used with a view of low‐cost biosorbent and coagulant agent for the removal of metals and microbial contamination from waste water. Thus, the present review explores the use of M. oleifera across disciplines for its prominent bioactive ingredients, nutraceutical, therapeutic uses and deals with agricultural, veterinarian, biosorbent, coagulation, biodiesel, and other industrial properties of this “Miracle Tree.”

show abstract

“…Many studies have shown the potential use of different parts of M. Oleifera in food applications such as in making soups (Babayeju et al, 2014), weaning foods (Arise et al, 2014), amala, a stiff dough made from yam and plantain flour (Karim et al, 2015(Karim et al, : 2013, herbal biscuits (Alam et al, 2014), bread (Chinma et al, 2014) and cake (Kolawole et al, 2013). The use of this nutrient rich plants in fortifying foods is getting more attention.…”

Section: Introductionmentioning

confidence: 99%

Hematological properties, liver function and lipid profile of albino rat fed with acha and moringa seed flour blends

Ja¹,

Va²,

Aa³

2018

Afr. J. Food Sci. Technol

View full text Add to dashboard Cite

Background: Therapeutic use of leaves of M. oleifera has been evaluated in diabetes because of its possible capacity to decrease blood glucose and lipids concentration after ingestion, as result of the polyphenols content and others compounds. Nevertheless most results have been obtain from leaf extract of Moringa oleifera, however, this study use seed powder to evaluate its effects on the hematological properties, liver function and lipid profile of the flour fed albino rats.Objective: The work is aimed at fortifying acha based food with moringa seed paste to boost the immune system of the body. In the present study, the hematological properties, liver function and lipid profile of moringa-acha composite flour fed albino rats was investigated Methods: This exploratory study was conducted to investigate the effect of Moringa oleifera seed meal supplemented diets on the performance of albino rats. Six different graded levels of acha and Moringa oleifera flour blends were used as rat feed. Ration was formulated using acha and Moringa oleifera seed flour as ingredient for albino rats. Thirty-six rats were randomly allocated to six treatments (100% acha flour, 95% acha+5% moringa, 90% acha+10% moringa, 85% acha+15% moringa, 80% acha+20% moringa and 75% acha+25% moringa) in a Completely Randomized Design: The albino rats were distributed into 6 replicates comprising three (3) rats per replicate and managed under dip litter system for a period of 4 weeks. Water and feed were provided at ad libitum. Feed consumption, weight gain and feed conversion ratio were evaluated for the individual replicate of each dietary treatment. The hematological properties were determined weekly, while liver function and lipid profile were determined at the end of the experiment. Statistical analysis of the data carried out using SPSS version 23. Results: The added Moringa oleifera seed flour significantly, p=0.5, increase Parked Volume(PVC), White Blood Cells (WBC), Red Blood Cells (RBC) and Total Bilmbim significantly, with positive relationship(r=0.68-0.78). The total cholesterol (CHOL) and triglyceride (TAG) increased slightly while there was a decrease in The High Density Lipoprotein (HDP), Low Density Lipoprotein (LDL) and Very Low Density Lipoprotein (VLDL), with increase in added moringa seed flour. The aspartate aminotransferase (AST), alkaline phosphatase (ALP) and assay acid phosphatase (ACP) decrease slightly, while the lymphocyte increased with increase in the percentage of added moringa seed flour (0-25%). Conclusions:These results help to increase information over the most popular use of M. oleifera and its safety. However there are needed more studies over the hypoglycemic mechanisms and effects over intestinal microbiota.

show abstract

Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition

Cited by 48 publications

References 10 publications

Moringa oleifera as a food fortificant: Recent trends and prospects

Moringa oleifera as a food fortificant: Recent trends and prospects

Biological, nutritional, and therapeutic significance of Moringa oleifera Lam

Hematological properties, liver function and lipid profile of albino rat fed with acha and moringa seed flour blends

Contact Info

Product

Resources

About