Supplementation of Bread Flour by Moringa Leave

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.