Effect of <i>Moringa oleifera</i> Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread

Abstract

The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringa oleifera leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30˚C ± 1˚C) and analysed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly (p < 0.05) increased the fibre (2.10% to 3.28%), ash (1.10% to 1.65%), protein (9.07% to 13.97%), and ether extract (1.51% to 2.59%), while decreasing moisture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p < 0.05) decreased the loaf volume, weight loss, loaf height and specific loaf volume from 796.70 to 496.70 cm 3 , 32.32 to 25.65 g, 7.00 to 5.83 cm and 4.70 to 2.65 cm 3 /g respectively, while the loaf weight increased from 169.20 to 185.86 g. There was a significant (p < 0.05) increase in Magnesium (Mg), Calcium (Ca) and Beta-carotene contents from 0.76 to 1.27 mg/100g, 3.67 to 6.07 mg/100g and 0.02 to 3.27 mg/100g respectively, while Iron (Fe) and Cupper (Cu) contents decreased from 2.74 to 1.25 mg/100g and 2.26 to 0.03 mg/100g respectively. Sensory evaluation showed that although there was significant (p < 0.05) improvement in nutritional composition, the acceptability of all bread samples decreased with increasing level of Moringa supplementation. This implies that despite the high nutrient content of Moringa oleifera powder, it is not a good substitute for wheat in bread production due to its physical characteristics and sensory attributes.

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

“…1 indicated no difference between sample containing 2.5% of MLP (2.48 cm 3 /g) and control bread (2.50 cm 3 /g); a significant decrease of specific volume was observed when higher amount of MLP was added. These results are consistent with those previously published for wheat bread enriched with MLP [4,9].…”

“…(2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl), Folin-Ciocalteau reagent, ammonium thiocyanate, Fe SO 4 , and sodium thiocyanate were purchased from SigmaAldrich company (Poznan, Poland). All others chemicals were of analytical grade.…”

“…Its leaves are an exceptional source of vitamin A, B group and C. Leaves are considered one of the best vegetable sources of minerals, their content of calcium, iron, and potassium are very high [4]. They are excellent sources of protein and contain very little fat and carbohydrates.…”

“…Regarding RED and OH scavenging capacity, In many parts of the world including Africa, the use of M. oleifera as a food fortificant is on the increase. Some studies have been conducted for the use of Moringa leaf powder as nutrient supplement of wheat bread, but there is no study concerning gluten-free bread with the addition of Moringa leaf [4,9,10].…”

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with &lt;i&gt;Moringa oleifera&lt;/i&gt; Leaf Powder

“…This could be due to the characteristic bitter taste imparted by the higher quantity of Moringa leaf powder [7]. A similar trend was observed by Sengev et al [21] with Moringa oleifera leaf powder substituted wheat bread. Fuglie [7] reported that, though there is no known side effect as to over consumption of Moringa, it has a characteristics bitter taste when consumed directly or added in higher concentration to food.…”