Food to food fortification of whole wheat flour biscuit using moringa leaves powder

Abstract

The purpose of the research was to use food to food fortification of staples, as a tool to deliver micronutrients especially minerals to the population. In this research moringa leaves powder (MLP), a local nutrient dense source, was utilized for increasing the micronutrients in whole wheat flour biscuit. Microstructural and mineral analysis of whole wheat flour (WWF) and MLP was carried out. WWF biscuit were prepared by incorporating MLP in different percentages (0, 2, 4, 6, 8 and 10%). Mineral profile, phytic acid content and microstructure of the biscuit were analyzed. The microstructural analysis showed that the gluten network was infered by inculsion of MLP, creating some cavities, but the entire protein matrix was not disrupted. The results of the mineral analysis indicated a significant increase in magnesium (42.34%), calcium(84.91%), potassium(49.82%), phosphorus (32.32%) and iron content(50.92%) of the cookies fortified with MLP. Phytic acid of the biscuit decreased from 0.66 to 0.39%. It can be concluded that MLP can be a tool to alleviate malnutrition and solve food insecurity especially in the developing counteries.

Incorporation of Moringa oleifera pods onto breads improves nutrient contents, phytochemicals bioaccessibility and reduces the predicted glycemic index

“…However, its consumption volume generates a deficit in DF available amount, compared to other carbohydrates (Juntunen et al, 2003). Several kinds of research have been performed in order to enhance DF content and other components in bread, adding or replacing with matrices such as apple pulp, wheat bran, cane bagasse, unripe banana and pea pod, among others (Massodi, 1998;Sidhu et al, 1999;Sangnark and Noomhorm, 2004;Belghith et al, 2016;Mabogo et al, 2021;Riaz et al, 2022).…”