Abstract
The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringa oleifera leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30℃± 1℃) and analysed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly (p % to 3.28%), ash (1.10% to 1.65%), protein (9.07% to 13.97%), and ether extract (1.51% to 2.59%), while decreasing moisture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p cm3, 32.32 to 25.65 g, 7.00 to 5.83 cm and 4.70 to 2.65 cm3/g respectively, while the loaf weight increased from 169.20 to 185.86 g. There was a significant (p mg/100g and 0.02 to 3.27 mg/100g respectively, while Iron (Fe) and Cupper (Cu) contents decreased from 2.74 to 1.25 mg/100g and 2.26 to 0.03 mg/100g respectively. Sensory evaluation showed that although there was significant (p Moringa supplementation. This implies that despite the high nutrient content of Moringa oleifera powder, it is not a good substitute for wheat in bread production due to its physical characteristics and sensory attributes.
Highlights
Bread is an important staple food in Nigeria
Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringa oleifera leaf powder respectively
Five blends of wheat flour (WF) and Moringa leaf powder (MLP) were formulated in the following ratios, 99:1, 98:2, 97:3, 96:4 and 95:5 from which doughs were prepared for production of the bread samples, with 100% WF as control
Summary
Bread is an important staple food in Nigeria. One of the key efforts in this area include the composite flour program which seeks to substitute flours, starches and protein concentrates from indigenous crops such as cassava, maize, yam, sorghum and millet, for as much wheat as possible in baked products. With the increasing consumption of bread and other baked products in many countries, the composite flour programme promises to save significant amount of foreign exchange, provide nutritious food to more people at lower cost and to utilize. Supplementation of wheat with Moringa oleifera powder could significantly improve the nutritional quality of the composite flours, especially in micro-nutrients. This study was carried out to assess the possibility of producing acceptable bread with enhanced nutritional value by supplementation of wheat flour with Moringa oleifera leaf powder
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