Evaluation of Nutritional and Microbial Properties of Bread Developed by Incorporating Moringa oleifera Leaves and Fenugreek Leaves

Abstract

Bread supplies a huge part of the supplement needed for development, support of wellbeing and prosperity. It is a brilliant wellspring of protein, minerals, fiber and carbohydrates. Hence, main objective of our study was to evaluate the nutritional and medicinal benefits of bread consisting of Moringa oleifera leaf powder (MOLP) and fenugreek leaf powder(FLP), as leaves of Moringa oleifera and fenugreek are considered to have high proportion of essential micronutrients and have many nutraceutical properties. Flaxseed was also added to enhance the nutritional benefits of bread as flaxseed contain alpha linolenic acid (ALA) and omega-3-fatty acid. Bread was developed by incorporating different flour blends and analysed to know its nutritional and microbial properties. T0 include 100% multigrain flour, T1 include 97.5% multigrain flour, 2.5% moringa leaves powder (T1 a) and 95% multigrain flour, 5% moringa leaves powder (T1 b) whereas T2 include 95% multigrain flour, 2.5% moringa leaves, 2.5% fenugreek leaves (T2 a) and 90% multigrain flour, 5% moringa leaves and 5% fenugreek leaves (T2 b). During the experimentation moisture content of bread samples decreased with the increasing content of MOLP and FLP whereas protein, fibre and ash content of bread samples were increased by increasing the percentage of different blend formulations. Sensory evaluation of the bread samples was done by using the 9-point hedonic scale to know the overall acceptability of the product. Although the nutritional value of developed bread increased but the overall acceptability of product decreased by increasing the supplementation contents.

Development and Quality Characteristics of Corchorus olitorius Leaves Incorporated Instant Chutney Powders

“…Green leafy vegetables are good source of protein, vitamins, mineral and antioxidants, their application in chutney powders were found to be stable and acceptable [9]. Many studies are available on the development and standardization of several traditional instant chutney powders based on the different raw materials [8,10,9,11,12,13,14,15,16,17,[18][19][20]. Interestingly, though abundant studies available on the instant chutney powders, instant chutney powder based on Corchorus olitorius leaves was not reported.…”