Abstract
Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of Moringa oleifera in bakery products, which will allow the creation of new products that improve their nutritional and functional value.
Highlights
Moringa oleifera is a genus of the fast-growing tropical deciduous plant of the Moringaceae family, with thick, tuberous roots, light green leaves and abundant flowering with elongated, pendulous fruits and seeds [1]
This review aimed to highlight the bioactive compounds of Moringa oleifera plants and recent approaches to functional applications and the influence of these biocompounds on the functional characteristics of bakery products
The main food products based on Moringa oleifera plants were found to be high in dietary fibre and low in fat, suggesting that this plant can be used in the formulation of low-calorie food products
Summary
Moringa oleifera is a genus of the fast-growing tropical deciduous plant of the Moringaceae family, with thick, tuberous roots, light green leaves and abundant flowering with elongated, pendulous fruits and seeds [1]. It is a native crop of northern India, it is found in southwest Asia, southwest and northwest Africa and Madagascar. Plants 2021, 10, 318 years and reaches a height of 5 to 10 m in a short period of time, reaching 4 m in 6 months [10] It is considered a very versatile plant due to its great capacity to provide edible food, includes different vegetative structures, such assuch leaves, pod shells, stem, stem, flowers, fruits which includes different vegetative structures, as leaves, pod shells, flowers, and seeds. Moringa oleifera has been used as a medicine in India since the 18th century BC
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