Functional characteristics of Moringa oleifera supplemented cookies and their ameliorative effect on the lipid profile of hyperlipidaemic patients

Abstract

SummaryRaised cholesterol levels can alleviate the risk of cardiovascular diseases and stroke and are responsible for one‐third of all ischemic heart diseases worldwide. Moringa oleifera (MO) plant has gained nutraceutical prominence; therefore, its lipid‐lowering potential was investigated by its incorporation (leaves MOL, seeds MOS and leaves + seeds MOLS) into cookies. These cookies were then analysed for nutritional, physicochemical and clinical properties. The sensory properties received overall higher acceptability scores of 15% and 25% in MOL followed by MOS and MOLS cookies. Clinical investigations in hyperlipidaemic patients revealed significant reductions in total cholesterol (7.56% and 5.56%), low‐density lipoprotein cholesterol (6.59% and 5.03%) and triglycerides (6.75% and 4.76%) in MOL and MOLS. While a significant increase in the high‐density lipoprotein cholesterol (10.66%, 5.88% and 9.15%) in all three groups was observed, with a more pronounced raise in MOL Cookies. Furthermore, serum biochemistry (AST, ALT, ALP, urea and Creatinine) values remain within normal range revealing the safety for utilisation. The overall results indicated that MO possesses a positive effect on the lipid profile, therefore, can be a part of diet‐based therapy for the attenuation of chronic diseases.

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

“…The addition of MOLP to wheat flour possibly increased the viscosity of the dough, thereby increasing its hardness after baking. Previous studies also found an increase in cookie hardness following the addition of MOLP to wheat flour using instrumental methods [ 17 , 55 ] and subjective sensory analysis [ 56 ]. Another plausible reason for the increase in hardness is the higher level of protein in the Moringa-enriched cookies ( Table 2 ) as explained later ( Section 3.5 ).…”