Utilization of Moringa olifera Leaves as a Functional Food Ingredient in Bakery Industry

Abstract

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Since, Moringa olifera leaves contained considerable amount of essential micro nutrients, this study was conducted to improve nutritional property of bakery products. Fresh leaves were harvested from same location and dehydrated with and without steam blanching. Proximate composition of the blanched and un-blanched dehydrated leaves were determined and compared. Four biscuit samples were prepared from both leaves types following two factor factorial design and most preferred sample pertaining to five sensory attributes of appearance, aroma, texture, taste, overall acceptability using five point hedonic scale. Nutritional value of Dehydrated Moringa Leaves (DML) added sample was compared with a control. Results revealed, obtaining no significant difference between blanched and un-blanched leaves in ash, crude fat, crude fiber, carbohydrate contents except crude protein (P ≥ 0.05). Further, obtained a significant improvement in beta-carotene content and slight reduction in mineral content of blanched over un-blanched leaves. 95:5, wheat flour: blanched DML incorporated biscuit was best considering all sensory attributes. Under proximate analysis of control and DML incorporated biscuits, obtained a significant different in ash, crude protein, crude fiber, carbohydrate and mineral contents except moisture and crude fat (P ≤ 0.05). Hence, incorporating Moringa leaves into biscuits can improve nutritional profile and reduce calorie value.