Nutritive value and acceptability of bread fortified with moringa seed powder
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Date
2019-01-04
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Bread is a common staple food in developing countries and many other regions of the world.
It is an energy dense food with low micronutrient content. Micronutrient deficiency is
increasing among children and pregnant women in Africa and other developing countries. In
this study, bread was fortified with moringa seed powder at varying proportions (0 – 20%).
The proximate, mineral, vitamin A content and sensory attributes of the moringa fortified
bread samples were evaluated. Results of the proximate analysis showed that moringa seed
powder addition significantly (p <0.05) increased the protein (8.55 - 13.46%), ash (0.63% -
1.76%), fat (7.31% - 15.75%) and fibre content (0.08% - 0.62%) of the bread samples, while
the moisture (22.90% - 20.01%) and carbohydrates content (57.68% - 46.73%) of the bread
decreases. The mineral contents (Phosphorus, potassium, calcium and Iron) of the moringa
fortified bread also increased significantly. Vitamin A contents of the bread samples
increased by 50 – 74%, as the proportion of moringa seed powder increases in the flour
blends. Results of the sensory evaluation indicated that the 5% moringa fortified bread was
not significantly different from the bread produced from 100% wheat flour in terms of most
of the quality atributes evaluated in this study. In conclusion, fortification of bread with
moringa seed powder increased both the micro and macronutrient of conventional bread. In2
addition, the moringa fortified bread was rich in Vitamin A and also acceptable to consumers
at 5% fortification level.