Preparation and Quality Evaluation of Moringa (Moringa Oleifera L.) Fortified Bread
Research Article
DOI:
https://doi.org/10.31580/pjmls.v8i1.3246Keywords:
Fortified bread, Malnutrition alleviation, Moringa oleifera, Nutritional value, Sensory evaluationAbstract
The present study was conducted to develop and evaluate the physicochemical and sensory properties of moringa (Moringa oleifera L.) fortified bread. The aim of this study is to develop fortified bread by incorporating moringa leaf powder (MLP). The bread samples were prepared by the incorporation of 0, 5, 10, 15, 20 g of moringa powder by following the bread recipe. The samples were prepared, baked and analyzed for physico-chemical and sensorial analysis for moisture content, ash content, protein content, total carbohydrates, weight before and after baking, bread height, and sensory attributes. The results obtained for T4 bread sample showed statistically highest values for ash 2.5%, fat 3.7%, protein 33%, sodium 4.8 mg/100 g, phosphorus 0.54 mg/100 g, and potassium 0.95 mg/100 g followed by T0 had the highest moisture content 25.25% and total carbohydrates 56.22%. Sensory evaluation indicated that T2 received the highest color score, 8.5, T1 had the highest aroma score, 7.4, T3 exhibited superior texture, 7.9, and T3 was rated highest in overall acceptability, 8.6. Based on these findings, T2 and T4, containing 10 g and 20 g of moringa leaf powder, respectively, demonstrated enhanced nutritional value and acceptable sensory characteristics. It is concluded from this study that the potential of moringa-fortified bread in addressing malnutrition challenges, particularly in Pakistan, is promising due to its high nutritional value and local availability.
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