Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread

Abstract

Moringa (Moringa oleifera) has excellent nutritional significance as well as medicinal and therapeutic benefits, such as antidiabetic, anticancer, antimicrobial, and antioxidant activities. Whole wheat flour (WWF) is associated with a reduced risk of cancer (colon cancer), constipation, obesity, cardiovascular diseases, and type 2 diabetes. In this regard, the objective of the study is to determine the chemical composition, nutritional value, and antioxidant activity of moringa leaves and their MLP containing snack food (bread) to make a strong recommendation for their consumption in a balanced diet. The present study was aimed at assessing the effects of dehydrated moringa leaf powder (MLP) supplementation at 0–10% MLP levels on proximate, antioxidant, mineral, and sensory quality attributes of WWF leavened bread. Further, these quality attributes for MLP and WWF were also analyzed individually. As compared to WWF, MLP exhibited significantly higher ( p < 0.05 ) antioxidant activities, such as DPPH activity (10.38 ± 0.25 μmol TE/g DW), FRAP activity (21.43 ± 0.08 μmol TE/g DW), and total phenolic content (2.33 ± 0.04 mg GAE/100 g DW). MLP-supplemented bread exhibited significantly improved proximate, antioxidant, and mineral profile. It was evident from the proximate and sensory analysis that there was significant improvement in the nutritional composition of MLP-supplemented leavened bread; however, the overall acceptability scores of WWF leavened bread showed gradually decreasing tendency with corresponding rises in the addition levels of MLP. Based on results, it was implied that maximum acceptability was exhibited by the sample T2 supplemented at MLP addition level of 5%. Moreover, the nutritional, mineral profile, and antioxidant profile of the supplemented bread were significantly improved owing to MLP addition, and it may be implied that MLP could be exploited for improving the nutritional status of people in underdeveloped and developing countries.

Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits

“…This outcome was anticipated, given the rich abundance of phenolic compounds (PCs) present in M. oleifera leaves. Other authors had similar findings [23,51]. Moreover, the TPC of the foods fortified with MOLP (MP-Br and MP-Bi) presented a higher value at all the timepoints of this study in comparison to the extract-incorporated formulations (ME-Br and ME-Bi).…”

“…While there is a lack of existing literature on the inclusion of M. oleifera extracts into bread, previous studies, as mentioned before, have explored the enhancement of bread through the addition of MOLP. These studies consistently noted a boost in the antioxidant capacity of the bread with increasing levels of fortification [23,24]. Nevertheless, an analysis of these properties over time was not conducted.…”

Minerals and dietary fibre source snack made from Moringa leaves enriched with ginger

“…Moringa leaf flour may cause gastrointestinal discomfort, such as stomach cramps or diarrhea, in some individuals. The ways to address them is start with a small amount of snack from Moringa leaf flour and gradually increase as the digestive system adapts [32]. The Moringa leaf flour is rich in nutrients, and adding it to snack may increase the intake of certain vitamins and minerals, potentially leading to nutrient imbalances.…”

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese

“…Phenolic amino acids (tyrosine or phenylalanine) are present in Cheddar cheese. They possess antioxidant characteristics (Khan et al, 2023; Maeng et al, 2017). The peptide sequence of Leu‐Leu‐Pro‐His‐His also exerts antioxidant activity in probiotic Cheddar cheese (Kitts & Weiler, 2003).…”

“…Phenolic amino acids (tyrosine or phenylalanine) are present in Cheddar cheese. They possess antioxidant characteristics (Khan et al, 2023 ; Maeng et al, 2017 ). The peptide sequence of Leu‐Leu‐Pro‐His‐His also exerts antioxidant activity in probiotic Cheddar cheese (Kitts & Weiler, 2003 ).The sequence of the peptide plays a crucial role in deriving highly potential antioxidant peptides, which can be effectively used in several food applications (López‐Expósito et al, 2017 ).…”