Nutritional and Sensory Evaluation of Moringa Oleifera Cookies

Abstract

Cookies are a favorite American sweet, made from dough of cereal flour and brown sugar that contains a relatively high ratio of fat, such as butter, vegetable shortening, or margarine. The increasing popularity of cookies especially among children is growing and has become commercialized. This study is an alternative approach to biscuit manufacturing, in order to develop healthy cookies, as it would supplement the essential nutrients needed for all age groups. The different blends of cereal flour (Millet, corn meal and rye flour) with wheat flour and Moringa oleifera leaf powder were processed into cookies in the following ratios 50: 30: 20 (wheat flour, millet flour, Moringa) (WMM), 40: 30: 30 (wheat flour, rye flour, Moringa) WRM, 30: 30: 40 (Wheat flour, corn meal flour, Moringa) (WCM). The sensory evaluation of the cookies samples from the blends was performed using a 9-point hedonic scale. The highest mean score of the cookie was analyzed further for its nutrient content. The results of the sensory evaluation are to show that there were significant differences in the diverse attributes that were determined such as in color, texture, taste, flavor and general acceptance. It was analyzed further for its nutrient content. Incorporating moringa leaf in cookies or any other baked foods may be claimed as a means of boosting nutrition and can be served as an alternative approach to the manufacture of healthy cookies.