Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread. (2nd February 2023)

• Record Type: Journal Article
• Authors: Khan, Muhammad Asif; Shakoor, Sadaf; Ameer, Kashif; Farooqi, Muhammad Aslam; Rohi, Madiha; Saeed, Muhammad; Asghar, Muhammad Tuseef; Irshad, Muhammad Bilal; Waseem, Muhammad; Tanweer, Saira; Ali, Umair; Mohamed Ahmed, Isam A.; Ramzan, Yasra
• Other Names: Gharby Said Academic Editor.
• Is Part Of: Journal of food quality. Volume 2023(2023)
• Publication Date: 2023-02-02
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2023/4473000
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : Moringa ( Moringa oleifera ) has excellent nutritional significance as well as medicinal and therapeutic benefits, such as antidiabetic, anticancer, antimicrobial, and antioxidant activities. Whole wheat flour (WWF) is associated with a reduced risk of cancer (colon cancer), constipation, obesity, cardiovascular diseases, and type 2 diabetes. In this regard, the objective of the study is to determine the chemical composition, nutritional value, and antioxidant activity of moringa leaves and their MLP containing snack food (bread) to make a strong recommendation for their consumption in a balanced diet. The present study was aimed at assessing the effects of dehydrated moringa leaf powder (MLP) supplementation at 0–10% MLP levels on proximate, antioxidant, mineral, and sensory quality attributes of WWF leavened bread. Further, these quality attributes for MLP and WWF were also analyzed individually. As compared to WWF, MLP exhibited significantly higher (p < 0.05 ) antioxidant activities, such as DPPH activity (10.38 ± 0.25 μ mol TE/g DW), FRAP activity (21.43 ± 0.08 μ mol TE/g DW), and total phenolic content (2.33 ± 0.04 mg GAE/100 g DW). MLP-supplemented bread exhibited significantly improved proximate, antioxidant, and mineral profile. It was evident from the proximate and sensory analysis that there was significant improvement in the nutritional composition of MLP-supplemented leavened bread; however, the overall acceptability scores of WWF leavened bread showed gradually decreasing tendency with corresponding rises in the addition levels of MLP. Based on results, it was implied that maximum acceptability was exhibited by the sample T2 supplemented at MLP addition level of 5%. Moreover, the nutritional, mineral profile, and antioxidant profile of the supplemented bread were significantly improved owing to MLP addition, and it may be implied that MLP could be exploited for improving the nutritional status of people in underdeveloped and developing countries.