Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies

Abstract

In the present study, dried Moringa oleifera leaves powder (DMLP) were incorporated at different levels (5, 10 and 15 %) in cookies and their sensory and nutritional properties were evaluated. The results revealed that the contents of protein, dietary fiber, minerals in cookies increased with incorporation of increasing levels of DMLP. Sensory evaluation showed that cookies with acceptable quality and typical Moringa leaf flavor could be obtained by incorporating DMLP up to 10 %. Thus, the nutritional quality of cookies could be enhanced by incorporating DMLP in a dose dependent manner.

Moringa oleifera potential as a functional food and a natural food additive: a biochemical approach

“…Although the fat content of the formulations with the plant showed a slight increase, the addition of nutrients and beneficial health compounds in a dose-dependent manner indicates that the use of Moringa as an ingredient provides a better nutritional profile to the food. Samples containing 5.0% of leaves did not show a sensory difference compared to the control sample, whereas samples containing 10 and 15% had a acceptability decreasing (Mouminah 2015).…”