Characterization of Moringa Oleifera Leaves and Its Utilization as Value Added Ingredient in Unleavened Flat Bread (Chapatti)

Abstract

Micronutrient deficiency is a major concern now a days as more than 30 percent of world’s population is suffering from nutritional deficiency. People are getting awareness regarding food biodiversity, therefore they demand value added and nutritionally enriched food products to counter appetite as well as to improve their health. This study was conducted to assess the nutritional potential of Moringa oleifera leaves powder (MOLP) and a product was developed to ensure its efficient utilization in chapatti (Unleavened flat bread). For this purpose proximate composition was analyzed for both moringa oleifera leaves powder and whole wheat flour (WWF). The depicted results for MOLP were as 10.75% moisture, 7.79% ash, 6.49% crude fat, 23.72% crude protein, 12.48% crude fiber. Afterward, raw materials were analyzed for mineral profile, MOLP showed better mineral content as; 1295 mg/100g K, 211.92 mg/100g Mg, 6.32 mg/100g Cu, 7.37 mg/100g Fe, 12.83 mg/100g Na, 6.3 mg/100g Zn and 8.67 mg/100g Mn, as compared to WWF. Then antioxidant activity of both materials was analyzed and again MOLP showed better results as compared to WWF. The recorded values for Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant activity of MOLP were as; 88.63 mg GAE/g, 30.86 mg CE/g and 89.27%, respectively. Furthermore composite flour blend was prepared with the addition of 5, 10, 15 and 20% MOLP in WWF and analyzed for pasting properties then chapattis ware developed and analyzed for mineral profile and antioxidant activity as well as sensory attributes. It was observed that chapatti with 20% MOLP contained highest level of minerals as; 286.07 mg/100g K, 147.75 mg/100g Mg, 5.12 mg/100g Cu, 4.09 mg/100g Fe, 12.83 mg/100g Na, 4.78 mg/100g Zn and 5.78 mg/100g Mn. Similarly the treatment with highest proportion of MOLP showed maximum antioxidant activity; TPC, TFC and DPPH depicted results 8.83 mg GAE/g Extract, 3.66 mg CE/ g of extract, 80.52% respectively. The sensory evaluation of chapatti exhibited that treatments which had 5 and 10% of MOLP demonstrated comparatively better results with overall acceptability scores 6.90 and 6.20, respectively, however T2 (10% MOLP) was the best acceptable combination regarding its sensorial attributes. Conclusively the micronutrient profile and antioxidant activity of chapattis gradually enhanced by increasing the level of MOLP.

Effects of Moringa oleifera leaf powder on some chemical, phytochemical and antioxidant properties of bread: Potential control for NCDs

“…In general, all composite bread supplementation recorded enhanced phytochemical constituents when compared to control bread (made with 100% flour). These results agree with that reported by Mushtaq et al [34] in their study of characterization of Moringa oleifera leaves and its utilization at 5, 10, 15 and 20% as value added ingredient in unleavened flat bread (chapatti). Total phenol (0.75 to 2.30, 4.82, 6.41 and 8.38) and total flavonoid (0.38 to 1.36, 2.14, 2.98 and 3.66) contents significantly increased with increasing levels of Moringa leaf powder.…”

“…The enhanced levels recorded in composite bread is due to naturally occurring antioxidants present in the Moringa leaves. These results as regards FRAP and DPPH are consistent with that reported by Mushtaq et al [34] where they recorded wide variation in DPPH scavenging activity of Chapattis sample. Addition of Moringa oleifera leaves powder increased antioxidant percentage with maximum value observed in 20% (64.32% to 80.52%).…”

Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder

“…The cooking process caused a significant decrease in the TPC values in all samples ( P < 0.05) and the most significant reduction occurred in cooked M5 pasta – about 40% when compared to the uncooked counterpart. As reported in the literature, the reduction of TPC in cooked pasta could be due to the degradation of polyphenols during the boiling treatment or to the leaching of some polyphenols (mainly from the free fraction) into the cooking water 20‐24 . However, considering a medium uncooked pasta serving of 100 g, current data indicated that with M15 the TPC intake is about 444 mg.…”

“…The TPC of MOLP was 62.71 ± 1.87 mg GAE g −1 of DM and represent an intermediate value between the TPC content of MOLP (88.63 ± 1.90 mg GAE g −1 of DM) used for Chapatti 23 and the one used for bread 24 (33.13 ± 2.39 mg GAE g −1 of DM) fortification, respectively. In addition, the antioxidant capacity of MOLP measured by FRAP and ABTS assays was 232.22 ± 9.53 μmol L −1 TE g −1 DM and 84.40 ± 3.73 μmol L −1 TE g −1 DM, respectively.…”

Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process

“…Therefore, this paper proposes to use the unsold remnants of cereal dishes (porridge) in the production of bakery products at the same catering enterprise. In turn, bakery products are one of the favorite and preferred snacks of consumers [3,5,6,7]. The proposed solution will not only enrich the flour products, but also reduce the technological cycle of their production, thereby reducing energy costs in their production, as well as the use of residues from unreleased products for the day.…”