Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Abstract

Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

“…Moreover, Dogan and Meral [ 9 ] reported that increased levels of starch content caused the firmer texture of the baked products. A similar observation was reported by Giuberti et al [ 7 ] when gluten-free biscuits were formulated by the utilization of moringa leaf powder. Biscuit color was also affected by the rate of DPF and APF additions.…”

“…Numerous studies have been conducted to enhance the nutritional properties of gluten-free flour by the incorporation of legumes flour, dietary fibers, fruits, and vegetable flours for the preparation of gluten-free baked products [ 6 ]. Furthermore, Giuberti et al [ 7 ] in their research added moringa leaf powder in the preparation of gluten-free biscuits to enhance the nutritional and physicochemical properties, while rice and bean flours were utilized by Wesley et al [ 8 ] for the production of gluten-free biscuits as a good source of fiber, minerals, and protein. In another study, rice flour with potato starch and locust bean gum as gluten-free ingredients were used in baked products [ 9 ].…”

Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries

“…Due to its broad spectrum of biological activities, M. oleifera can be used in food, pharmaceutical, and cosmetical applications [ 10 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ]. By combining its extraordinary nutritional value with the presence of bioactive compounds, such as phenolic compounds, M. oleifera , more particularly its leaves, is a good candidate to produce fortified food to mitigate children’s malnutrition in developing countries ( Figure 2 ).…”

Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta

“…The MOPP-supplemented pasta samples showed significant (p ≤ .05) improvement in ash (0.47%-1.99%), fat (0.32%-0.63%), and fiber content (1.55%-2.60%) compared to the control sample made from DWS only. The sample containing 20% MOPP had the highest levels of nutrients, which may be due to the greater proportion of these ingredients in the added moringa flour (Abiodun et al, 2012;Giuberti et al, 2021;Paramo-Calderon et al, 2019;Rabie et al, 2020) diarrhea (Benhur et al, 2015;Kamble, Singh, Rani, Kaur, et al, 2019).…”