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

Abstract

Bread was enhanced with defatted moringa seed flour in various quantities (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 (0.75g/ml), Oil Absorption Capacity (88.45 %), Reconstitution index (76.28 %), Swelling index (8.25 g/vol), Solubility (8.63 %), Viscosity (342.60 cp), and Water Absorption Capacity (82.45 %). Results of the proximate analysis showed that defatted moringa seed flour addition significantly (p < 0.05) increased the protein (13.82–15.39%), fat (1.25–1.56%), ash (1.51–1.61%) and fibre content (0.13–0.18%) of the bread samples, while the moisture (7.85–7.60%), carbohydrates content (75.44–72.88%) and pH (8.05-7.8%) of the bread decreased. Addition of defatted moringa seed flour significantly (p

Impacts of Crop Production and Value Chains on Household Food Insecurity in Kwazulu-Natal: An Ordered Probit Analysis

“…Refs. [39,40] suggest that market access improves food availability, diversity, and stability. Households with surplus production sell their products at the markets, which generates an income so that they can purchase a wider variety of foods, which reduces the risk of food shortages [41].…”