Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread

Authors : Mike OJOTU EKE, Jasper Okoro Godwin ELECHI, Fatima BELLO

Pages : 18-25

Doi:10.55147/efse.1126061

View : 14 | Download : 19

Publication Date : 2022-06-23

Article Type : Research Paper

Abstract :Bread was enhanced with defatted moringa seed flour in various quantities insert ignore into journalissuearticles values(0-7.5%); in this investigation. The functional properties of the flour and the physical, proximate, mineral content and sensory attributes of the defatted moringa fortified bread samples were evaluated. The functional properties of the defatted moringa seed flour showed Bulk Density insert ignore into journalissuearticles values(0.75g/ml);, Oil Absorption Capacity insert ignore into journalissuearticles values(88.45 %);, Reconstitution index insert ignore into journalissuearticles values(76.28 %);, Swelling index insert ignore into journalissuearticles values(8.25 g/vol);, Solubility insert ignore into journalissuearticles values(8.63 %);, Viscosity insert ignore into journalissuearticles values(342.60 cp);, and Water Absorption Capacity insert ignore into journalissuearticles values(82.45 %);. Results of the proximate analysis showed that defatted moringa seed flour addition significantly insert ignore into journalissuearticles values(p < 0.05); increased the protein insert ignore into journalissuearticles values(13.82–15.39%);, fat insert ignore into journalissuearticles values(1.25–1.56%);, ash insert ignore into journalissuearticles values(1.51–1.61%); and fibre content insert ignore into journalissuearticles values(0.13–0.18%); of the bread samples, while the moisture insert ignore into journalissuearticles values(7.85–7.60%);, carbohydrates content insert ignore into journalissuearticles values(75.44–72.88%); and pH insert ignore into journalissuearticles values(8.05-7.8%); of the bread decreased. Addition of defatted moringa seed flour significantly insert ignore into journalissuearticles values(p<0.05); decreased the loaf heights from 10.50 to 6.90 insert ignore into journalissuearticles values(cm);, loaf weights from 133.1 to 118.0 insert ignore into journalissuearticles values(g);, loaf volumes from 1148 to 671insert ignore into journalissuearticles values(cm3); and the specific volumes from 9.05 to 5.55 insert ignore into journalissuearticles values(g/cm3);. The mineral contents insert ignore into journalissuearticles values(calcium, Iron, Sodium, potassium, and Phosphorus); of the moringa fortified bread also increased significantly as the proportion of defatted moringa seed flour. Results of the sensory evaluation indicated that the 5% defatted moringa fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of most of the quality attributes evaluated in this study. In conclusion, fortification of bread with defatted moringa seed flour increased both the micro and macronutrient of conventional bread and acceptable to consumers at 5% fortification level.
Keywords : Defatted moringa seed flour, nutritional, malnutrition, bread and acceptability