Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit
Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit
Aysha Riaz* and Said Wahab
ABSTRACT
Wheat flour biscuits are of widely consumed bakery products and mostly considered as nutritionally poor due to lacking in certain essential micronutrients. Moringa leaves are very rich in nutrients namely proteins, fibers and minerals. Keeping in view the nutritional importance of moringa leaves powder, the present study was carried out to investigate the effect of moringa leaves enrichment on the overall quality of whole wheat flour biscuits. Composite flours were made by incorporating moringa leaves powder in different ratios (2, 4, 6, 8 and 10%) in whole wheat flour. Biscuits were prepared from the composite flours and were analyzed for physical attributes, proximate composition and sensory evaluation. The results showed that moringa leaves powder have higher protein content, crude fat, ash content and crude fiber whereas lower NFE content compared to whole wheat flour. In moringa leaves powder and whole wheat flour, the protein, fat, ash, fiber and NFE contents were 23.27 and 12.48, 8.49 and 1.48, 12.98 and 1.33, 12.64 and 2.41 and 34.60 and 75.15% respectively. The farinograph water absorption and mixing tolerance index of wheat-moringa composite flour increased whereas the dough stability decreased with increasing the proportion of moringa leaves powder. Width and spread ratio of the biscuits decreased and the thickness of the biscuits increased with increasing the enrichment level of moringa leaves powder. The moisture content of the biscuits was in the range of 3.99 to 4.13%, protein content, crude fat, ash content, crude fiber and NFE content of WMB0 (biscuits with 100% whole wheat flour and 0% moringa leaves powder) and WMB10 (biscuits with 90% whole wheat flour and 10% moringa leaves powder) were 7.58 and 8.65, 23.42 and 25.44, 1.28 and 2.09, 1.09 and 3.60, and 62.67 and 56.15% respectively. There was 12.37% crude protein content, 7.95% in crude fat, 38.81% increase in ash content and 70.38% in crude fiber of the biscuits whereas, the NFE content increased by 11%. The sensory attributes were recorded to be in the acceptable range with the enrichment of moringa leaves powder. Moringa leaves are the rich source of proteins, minerals and fibers and could be used as supplementary materials to enhance the nutritional profile of biscuits and other bakery products in the baking industries.
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June 2021
Vol. 37, Iss. 2, Pages 331-713
