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Supplementation of Bread Flour by Moringa Leave

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dc.contributor.author Hamed, Hadeel Dafallah
dc.contributor.author Abass, Heba Ahmed
dc.contributor.author Mohamed, Magdolin Hassan
dc.contributor.author Supervisor, MahaFadul Mohammed
dc.date.accessioned 2016-06-05T06:34:50Z
dc.date.available 2016-06-05T06:34:50Z
dc.date.issued 2015-10-20
dc.identifier.citation Hamed . Hadeel Dafallah . Supplementation of Bread Flour by Moringa Leave / Hadeel Dafallah Hamed , Heba Ahmed Abass , Magdolin Hassan Mohamed ; MahaFadul Mohammed .- Khartoum: Sudan University of Science and Technology, college of Agricultural Studies, 2015 .- 59p. :ill. ;28cm .- Search Bachelor . en_US
dc.identifier.uri http://repository.sustech.edu/handle/123456789/13585
dc.description Search Bachelor en_US
dc.description.abstract This study was carried out to evaluate the effect of supplementation with different levels of moringa leaves powder (10, 20, 30%) on rheological properties of wheat dough and nutritional quality of bread. Proximate composition of moringa leaves, gluten quality and falling number of wheat flour were determined. Moreover, the rheological quality of different formulation of moringa supplemented dough and nutritional quality of the produced bread were also determined. Supplementation with moringa leaves improved the properties of wheat flour, particularly, water absorption and gluten quality. However, there were decreases in falling number, energy, extensibility and resistance as compared with wheat dough without moringa leaves. On the other hand, the nutritional analysis of the bread showed significant improvements (P≤0.05) on protein, ash and fat content of bread due to supplementation with moringa leaves. Therefore, it is possible to produce bread with high protein and acceptable sensory characteristics. en_US
dc.description.sponsorship Sudan University of Science and Technology en_US
dc.language.iso en en_US
dc.publisher Sudan University of Science and Technology en_US
dc.subject moringaoleifera en_US
dc.subject Food Science and Technology en_US
dc.subject Bread Flour en_US
dc.subject Moringa Leave en_US
dc.subject Wheat flour properties en_US
dc.title Supplementation of Bread Flour by Moringa Leave en_US
dc.type Thesis en_US


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