Abstract
The study investigated the effect of Moringa seed flour on the proximate, mineral and sensory properties of bread. The flour samples used for the bread production were supplemented with defatted Moringa seed flour as follows: Wheat flour: defatted Moringa seed flour A(100:0), B (95:5) C (90:10) D (85:15) and E (80:20). The result of the proximate composition of bread ranged as follows: protein (15.66 to 17.16%), crude fibre (2.5 to 5.37%), ash (0.23 to 1.81%), moisture content (23.96 to 12.48%), crude fat (7.12 to 0.29%).There was no significant (PL 0.05) difference in the sensory attributes of among the samples in terms of colour. However, significant (PL 0.05) difference was observed in terms of flavour, texture and taste. Incorporating Moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent. Keywords: Moisture content, Moringa seeds, Crude protein, Sensory. DOI: 10.7176/FSQM/110-04 Publication date: September 30 th 2021
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