Abstract
The Moringa oleifera (Mo) is a perennial species, of the family Moringaceae, originating in the Himalayas. It is full of benefits to human health, as it helps in the prevention and fight of various diseases, including iron deficiency anemia in children. Interest in this plant and its benefits has increased, many scientists study its nutritional and medicinal properties. Based on these statements, this work aimed to produce Mo flour (leaf powder) and biscuits with the partial replacement of conventional flours, as well as the evaluation of chemical compositions, sensory and acceptability analyses, as well as the possible use of biscuit as a food supplement for children. The study was divided into five stages: flour preparation; preparation of the biscuit; bromatological analysis; sensory analysis and acceptability test and statistical analysis. The values found are arranged and presented in tables and graphs detailing in detail for a better evaluation, among which vitamin C and iron stand out. The biscuits showed high acceptability, so the Mo flour and biscuits can be considered good sources of proteins, carbohydrates, lipids, fibers, vitamin C, and iron, an alternative supplement in food preparations.
Highlights
IntroductionBrazil is a country with vast biodiversity with a flora rich in nutrients and minerals
The interest in studying this plant, its nutritional and medicinal properties, is due to the many beneficial discoveries of this plant. Because it is very abundant in nutritional properties, both in macronutrients and micronutrients, Moringa oleifera can be used as an ally in the treatment and prevention of iron deficiency anemia, because it has in its composition a high content of vitamin C and Iron, essential elements for the treatment of this pathology (Almeida, 2018)
According to the National Health Surveillance Agency (2005), the moisture content for biscuits should not exceed 14%, since it is characterized as a farinaceous product, so the results obtained for moisture of the biscuits are within the standard required by the legislation since they showed humidity below 14%
Summary
Brazil is a country with vast biodiversity with a flora rich in nutrients and minerals. Non-conventional vegetables are a food alternative and an option of agricultural activity, besides being plants with excellent nutritional value, easy to grow and low cost (Rocha, et al, 2008) among them is the Moringa oleifera, (Mo), a perennial and arboreal vegetable, and its cultivation is due to the high capacity of adaptation to climatic conditions and arid soils, combined with the possibility of using leaves, green fruits, flowers, and toasted seeds, with representative amounts of nutrients (Gasqui, et al, 2015). The interest in studying this plant, its nutritional and medicinal properties, is due to the many beneficial discoveries of this plant Because it is very abundant in nutritional properties, both in macronutrients and micronutrients, Moringa oleifera can be used as an ally in the treatment and prevention of iron deficiency anemia, because it has in its composition a high content of vitamin C and Iron, essential elements for the treatment of this pathology (Almeida, 2018)
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