Proximate Composition, Phytochemical, Mineral and Sensory Analyses of Moringa oleifera Enriched Bread
Ojokoh Eromosele *
Department of Food Technology, Akanu Ibiam Federal Polythenic Unwana, P.M.B. 1007, Afikpo, Ebonyi State, Nigeria.
Ndukwe Chima Kalu
Department of Food Technology, Akanu Ibiam Federal Polythenic Unwana, P.M.B. 1007, Afikpo, Ebonyi State, Nigeria.
Asadu Kenneth
Department of Food Technology, Akanu Ibiam Federal Polythenic Unwana, P.M.B. 1007, Afikpo, Ebonyi State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim/background: The study investigated the effect of Moringa oleifera powder on enriched bread samples produced at various levels. Wheat flour and moringa powder were formulated at different percent ratio (1%, 2%, 3% and 4%) to determine the best enrichment ratio.
Methods: Proximate, phytochemical, mineral content and sensory evaluation of the bread samples were determined using bread made from 100% wheat flour which served as control.
Results: Result for proximate composition showed a progressive drop (p<0.05) in the fibre content of the enriched bread samples with decreasing level of enrichment. The energy value of the bread samples ranged from 392.73 to 394.32 Kcal. For crude protein, sample with 4% moringa enrichment recorded the high protein content which recorded a value of 12.89 %, which was significantly different (p<0.05) from other samples. The sample with 4% moringa enrichment recorded the highest ash content value of 2.67 % and was significantly different (p<0.05) from the other samples. Result of sensory evaluation using a nine-point Hedonic scale showed that enriched bread samples recorded 5.10 to 7.65 for appearance, 5.45 to 6.85 (aroma), 5.35 to 7.75 (texture), 5.55 to 7.70 (mouth feel) and 5.55 to 7.60 (general acceptability).
Conclusion: The enrichment of bread products could be best achieved at moringa levels of 2 % and 4%.
Keywords: Bread, enrichment, Moringa oleifera, proximate and sensory analysis