The Biological and Chemical Ameliorative Effects of Bread Substituted with Dried Moringa Leaves

Aly, A. A.; Zaky, Eid A.; Khatab, Nehad R.; Hameed, Ahmed M.; Kadasah, Sultan

doi:10.1016/j.arabjc.2022.103875

Cited by 5 publications

(7 citation statements)

References 34 publications

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“…These results are consistent with those obtained by Aly et al. (2022) when using 9% moringa leaf flour in bread development, resulting in an increase in protein content from 7.92 to 10.10 g/100 g.…”

Section: Resultssupporting

confidence: 93%

“…Although one could expect the protein content in the bread to reflect the composition of APP, the significant difference observed can likely be attributed to the presence of hydrogenated fat in the control sample. These results are consistent with those obtained by Aly et al (2022) when using 9% moringa leaf flour in bread development, resulting in an increase in protein content from 7.92 to 10.10 g/100 g.…”

Section: Nutritional Composition and Energetic Value Of Bread Formula...supporting

confidence: 92%

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Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

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Section: Resultssupporting

confidence: 93%

Section: Nutritional Composition and Energetic Value Of Bread Formula...supporting

confidence: 92%

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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“…These results show that both the MOLP and its extract were able to efficiently inhibit microbial contamination in the food samples owing to their remarkable anti-microbial effect and antioxidant capacity, therefore having the ability to extend their shelf life. Other studies have also proven the efficacy of the incorporation of MOLP in inhibiting the growth of microorganisms, yeasts, and moulds in bread [56].…”

Section: Microbial Contaminationmentioning

confidence: 97%

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

Ferreira,

Gomes,

Santos

2023

Antioxidants

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Enhancing the nutritional value of commonly consumed, cost-effective staple foods, such as bread and biscuits, by fortifying them with Moringa oleifera leaf powder (MOLP) and its phenolic-rich extract holds substantial potential for addressing malnutrition. This study evaluated the phenolic extract from MOLP obtained through Soxhlet extraction, focusing on its antioxidant, antibacterial, and antidiabetic properties. The resulting extract exhibited a total phenolic content (TPC) of 138.2 mg of gallic acid equivalents/g. The ABTS and DPPH assays presented IC50 values of 115.2 mg/L and 544.0 mg/L, respectively. Furthermore, the extract displayed notable α-amylase inhibition and no cytotoxicity towards human fibroblasts. The primary phenolic compounds identified were catechin, epicatechin, and caffeic acid. Subsequently, MOLP and its extract were incorporated into bread and biscuits, replacing 5% of wheat flour, resulting in fortified functional foods. The fortified products exhibited improved TPC and antioxidant activity compared to the non-fortified foods. Furthermore, they displayed the ability to inhibit microbial growth, leading to an extended shelf life. Sensory analysis indicated that the products incorporated with the extract were preferred over those with MOLP. These results have demonstrated the viability of using MOLP and its phenolic-rich extract as an environmentally sustainable strategy for enhancing the quality of cereal-based products.

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“…Giuberti et al (2021) reviewed various studies showing that moringa leaves have the potential to be added to numerous products and cause improvements in protein, lipid/fat, minerals, fibre, and antioxidant activity. The effect of adding moringa leaf powder on the anticholesterol activity of the bread has been reported (Aly et al 2022). Food products that are said to have been fortified are biscuits that can prevent anaemia in pregnant women with an indicator of an increase in haemoglobin due to iron and zinc intake with biscuits containing moringa leaf powder (Páramo-Calderón et al 2019;Manggul et al 2021), tortillas, so it has a higher antioxidant activity (Páramo-Calderón et al 2019).…”

mentioning

confidence: 99%

“…Moringa is a fortificant for amala, ogi, bread, biscuits, yoghurt, cheese, and soups (Oyeyinka and Oyeyinka 2018). The fortification of bread with moringa dried leaves increased protein, ash, fat, and fibre but moisture content decreased (Aly et al 2022). Bread fortification with moringa leaf powder showed the same physical properties of volume and skin colour as the control at a 5% fortification level.…”

mentioning

confidence: 99%

Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review

Ariani¹,

Estiasih²,

Sunarharum³

et al. 2023

Czech J. Food Sci.

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One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to have benefits on health is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable source of functional ingredients, including protein, vitamins, minerals, and phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. However, moringa is a plant that is distributed in various tropical countries in the world. Its quality depends on geographical differences, cultivars, environmental conditions, seasons, genotypes, and varieties. This article reviews the bioactive compounds of moringa leaf powder and the characteristics of moringa leaf powder extract. The effect of moringa leaf powder fortification on food product characteristics is also discussed. Moringa leaf powder possesses many pharmacological properties, such as anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antioxidant ones. The bioactivity of leaf extract is extracting solvent dependent. Therefore, fortification results in nutritional improvement and increasing health benefits of food products. However, the adverse effect is found in sensory. Thus properties, thus the moringa leaf powder fortification level usually is less than 10%. Changes in the functional properties of foods due to moringa leaf powder fortification have been studied to a limited extent. A low level of fortification might not affect the properties of food products. Therefore, moringa leaf powder is potentially used as a functional food ingredient. Some studies reported the toxicological effects of moringa leaf powder and the use of this ingredient, should be below the harmful doses.

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The Biological and Chemical Ameliorative Effects of Bread Substituted with Dried Moringa Leaves

Cited by 5 publications

References 34 publications

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

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

Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review

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