Chemical And Sensory Characteristics Of Bread Made From Wheat Flour And Moringa Seed Flour Blends:- Okpechi Ogechi

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