ABSTRACT
The use of vegetable proteins, especially from
underutilized or neglected oil seeds and legumes, as enrichment for
ready-to-eat snack foods has been identified as a viable alternative for
raising the nutritional level ofteeming millions in different parts of the
world especially among the developing countries where protein malnutrition is
one of the major nutritional problems. This study thus seeks to evaluate the
effect of moringa seed flour fortification on the chemical, functional and
sensory properties of breads made from flour blends ofmoringa seed flour and
wheat flour using various proportions of 85%: 15%, wheat and moringa seed
flour, 80%:20%>, wheat and moringa seed flour and 75%:25%, wheat and moringa
seed flour while 100% wheat flour served as control. The proximate, mineral and
vitamin contents ofthe baked bread samples were carried out in duplicates. Data
from the study which included the nutrient compositions, functional and sensory
properties were subjected to analysis of variance (ANOVA) using statistic
product for service solution (SPSS) (Version 23), while treatment means were
separated using Ducan multiple range test at 95% confidence level. Results
revealed that Fortification of bread with moringa seed powder resulted in
increased proximate, mineral and vitamin A contents ofthe fortified bread.
Bread produced from (85:15%) wheatrmoringa and (75:25%) wheat:moringa and 100%
wheat had the best sensory attributes. This study shows that fortification
ofwheat bread with moringa seed powder resulted in notable increase in protein
content ofthe bread, which could be of great nutritional advantage to
developing countries, where many can hardly afford high animal protein foods
because ofits cost. The high content of vitamin A in the fortified bread
indicates that the moringa fortified bread could help in reducing vitamin A
deficiency in developing countries. The study recommends further research on
the use of moringa seed powder in the production of confectionary products.
This study also recommends awareness creation on the nutritional benefits ofthe
inclusion of moringa seed powder to baked product. Further research is needed
on improving the taste ofthe products
OGECHI, O (2024). Chemical And Sensory Characteristics Of Bread Made From Wheat Flour And Moringa Seed Flour Blends:- Okpechi Ogechi. Mouau.afribary.org: Retrieved Oct 09, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-characteristics-of-bread-made-from-wheat-flour-and-moringa-seed-flour-blends-okpechi-ogechi-7-2
OGECHI, OGECHI. "Chemical And Sensory Characteristics Of Bread Made From Wheat Flour And Moringa Seed Flour Blends:- Okpechi Ogechi" Mouau.afribary.org. Mouau.afribary.org, 23 Sep. 2024, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-characteristics-of-bread-made-from-wheat-flour-and-moringa-seed-flour-blends-okpechi-ogechi-7-2. Accessed 09 Oct. 2024.
OGECHI, OGECHI. "Chemical And Sensory Characteristics Of Bread Made From Wheat Flour And Moringa Seed Flour Blends:- Okpechi Ogechi". Mouau.afribary.org, Mouau.afribary.org, 23 Sep. 2024. Web. 09 Oct. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-characteristics-of-bread-made-from-wheat-flour-and-moringa-seed-flour-blends-okpechi-ogechi-7-2 >.
OGECHI, OGECHI. "Chemical And Sensory Characteristics Of Bread Made From Wheat Flour And Moringa Seed Flour Blends:- Okpechi Ogechi" Mouau.afribary.org (2024). Accessed 09 Oct. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-characteristics-of-bread-made-from-wheat-flour-and-moringa-seed-flour-blends-okpechi-ogechi-7-2