Effect of Moringa Oleifera Leaf Powder Supplementation on Quality Characteristics of Wheat- Oat Composite Bread

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1 Summaya et al. 2016, Volume 4 Issue 4 ISSN (Online): ISSN (Print): International Journal of Science, Engineering and Technology An Open Access Journal Effect of Moringa Oleifera Leaf Powder Supplementation on Quality Characteristics of Wheat- Oat Composite Bread 1 Summaya, 2 Dorcus Masih, 3 Chitra Sonkar Abstract The effect of Moringa oleifera leaf supplementation on the physico-chemical and sensory properties of composite bread was determined. Bread was prepared from varying proportions of 100%, 94:5, 93:5, 89:10, 88:5, wheat -oat composite flour supplemented with 0%, 1% and 2%, Moringa oleifera leaf. The bread samples were allowed to cool at ambient temperature (30 C ± 1 C) and analyzed for some physical properties, proximate composition, and sensory attributes. Moringa leaf addition significantly increased the fibre (2.80% to 4.0%), ash (1.00% to 1.48%), protein (8.7% to 12.8%), and ether extract (1.20% to 3.2%), while decreasing moisture content (39.30% to 32.71%). Moringa leaf supplementation also significantly decreased the loaf volume, weight loss, loaf height and specific loaf volume from to cm 3, to g, 5.76 to 3.53 cm and 4.51 to 3.65 cm 3 /g respectively. Sensory evaluation showed that although there was significantly improvement in nutritional composition, the acceptability of all bread samples decreased with increasing level of Moringa supplementation. The samples with the ratio of 94%Wheat flour 5%Oat flour and 1%Moringa leaf was more acceptable according to sensory evaluation. Keywords: Bread; Moringa Leaf Powder; Composite flour; Supplementation Introduction Baked products are the third most important components of stable diet. Their nutritional value varies and depends on the recipes used in their production (Cichon & Misniakiewicz, 2001). The world health organization identifies the need for a shift in nutrient intake towards healthier foods for management of chronic diseases (Malla, 2013). Hence functional foods are gaining popularity the world over bread is a popular cereal product and is an important staple food in both developed and developing countries that finds its place in the daily diet of millions of people around the world. It is an important source of energy, fibre, cereal proteins, minerals and vitamins. Hence bread can easily qualify as a functional food (sluimer, 2005). Functional breads have been prepared from several non-wheat cereals alone or in combination with wheat as composite flours. Moringa oleifera commonly known as horseradish tree, drumstick tree, ben tree or benzoil tree and by several other names, is a small, fast growing, drought resistant tree, evergreen or deciduous tree. The leaves are outstanding as a source of vitamins A, B group and (C when raw) and are among the best sources of minerals. They are also excellent sources of protein, but poor sources of carbohydrate and fat. Moringa oleifera leaves are one of the best plant foods available in nature (Price, 2000). The cereal which attracts much interest on account of its nutritional value is oats. The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed. Its grain is rich in protein and dietary fiber and its content of fatty acids is favorable [Liukkonen et al., 1992]. Wieser et al. [1980] demonstrated that oat flour is much richer in protein than wheat, rye, barley, rice, maize and sorghum flours. Oats are now well 2016 Summaya et al. This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. 551

2 acknowledged for their functional attributes because of high total dietary fibre and β-glucan content. Breads have always been one of the most popular and appealing food products due to its sensorial and textural characteristics, ready to eat convenience as well as cost competitiveness. Considering the need to develop healthier foods to meet the threat posed by chronic diseases. Supplementation of composite flour with Moringa oleifera could therefore significantly improve the nutritional quality of composite flour, especially in micro-nutrients. Since there is lack of literature on preparation of functional bread from composite whole grain flours such as oats, soya beans and quality protein maize, especially in developing countries such as India, This study was therefore carried out to assess the possibility of producing acceptable bread with enhanced nutritional value by supplementation of wheat-oat composite flour with Moringa oleifera leaf. Objectives In view of the above, it was decided to undertake a study with the following objectives: 1. To develop a composite bread with enhanced nutritional value by supplementation of wheat - oat flour with Moringa oleifera leaf. 2. To study the Physico-chemical and sensory attributes of bread supplemented with wheat-oat composite flour with Moringa oleifera leaf. 3. To check its consumers acceptability. Materials and Methods Sample procurement/preparation Wheat-oat flour and all ingredients for baking (sugar, fat, salt, yeast,) used for this work were purchased from local market, while matured Moringa oleifera leaves were destalking, washing, drying and grinding of the leaves (Gernah and Sengev, 2011). Five blends of wheat-oat composite flour and Moringa leaf were then formulated in the following ratios, 94:5:1, 93:5:2, 89:10:1, 88:10:2 from which doughs were prepared for production of the bread samples, with 100% Wheat flour as control. Baking Doughs from the flour blends were baked using the straight-dough method (Chauhan et al 1992). The baking formula was 200 g of composite flour blend, 4 g of compressed baker s yeast, 2 g of salt (NaCl), 6 g of cane sugar, 4 g of vegetable shortening and approximately 112 ml of water. All the ingredients were mixed well for about 3.5 min. The doughs were fermented for 90 min at 28 C ± 1 C then punched, scaled to 100 g dough pieces, proofed for 90 min at 30 C, 85% relative humility and baked at 250 C for 30 m. Analysis Chemical Properties Moisture, crude protein, crude fat and ash were determined according to standard methods (AOAC, 2005) such as hot air oven method, Kjeldahl method, Soxhlet method and muffle furnace method respectively while carbohydrate was determined by calculation method. Physical Properties Loaf volume was determined by the sorghum displacement method(greene and Bovell,2004); loaf weight by using digital weighing balance, specific loaf volume by calculation method by dividing loaf volume with loaf weight, while loaf height was measured using a meter rule. The dough and the baked loaves were weighed and percent weight loss calculated. Sensory Evaluation Sensory evaluation was performed 24 hours after baking to evaluate crust color, crumb color, crumb texture, flavor and overall acceptability of the bread samples (Meilgaard et al, 2007). Statistical Analysis Data were generated in triplicate and subjected to analysis of variance. Means were tested for significant differences by F-Test (Gupta, 1997). Significance was accepted at p<

3 Results and Discussion Effect of Moringa Leaf Powder on the Proximate Composition of composite bread The proximate composition of bread samples is shown in Table 1. The moisture content decreased significantly (p<0.05) from 39.30% in 100% Wheat flour to 32.71% in 88:10:2 composite blend bread. This could be due to the low moisture content of Moringa leaf used in the blends and might have implications in terms of the texture and microbiological quality of bread processed with added Moringa leaf. Similar results were found in the studies of, (Olaoye et al, 2006). The moisture content of foods is usually used as an indicator of food quality. It is important to measure the moisture content in breads because of its potential impact on the sensory, physical, and microbial properties of the bread. Conversely there was significant (p<0.05) increase in protein content with increasing level of supplementation from 8.70% in 100% Wheat flour to 12.8% in 88:10:2 blend. This could be due to substitution effect caused by the high protein content of Moringa leaf and oat flour, Similar results were found in the studies of (Gernah and Chinma, 2006),. The ether extract, crude fibre and ash contents increased significantly from 1.20% to 3.2%, 2.80% to 4.0% and 1.0 to 1.48% respectively. This could be due to the higher fat, crude fibre and ash contents of Moringa leaf and oat flour. There was no significant difference (p<0.05) in carbohydrate content, which ranged from 47.0 % to 45.01% as the percentage of Moringa leaf supplementation increased. Table 1: Proximate composition of composite bread supplemented with Moringa oleifera leaf Chart 1: Variation in the proximate composition of composite bread supplemented with Moringa oleifera leaf Effect of Moringa Leaf Powder on the Physical Properties of the composite bread samples Table 2 shows the physical properties of bread produced from composite flours of wheat and Moringa leaf. Loaf volume and specific volume decreased significantly (p<0.05) from to cm 3 and 4.51 to 3.65 cm 3 /g respectively. This could be due to the reduction in gluten content as a result of supplementation non glutinous oat. It 553

4 has also been reported by other researchers that partial replacement of wheat flour with nonglutinous flour results in lower bread volumes. Loaf weight and weight loss are inversely related. While loaf weight increased significantly (p<0.05) as the percentage of Moringa leaf flour and oat flour Increase in yeast dosage and longer increased, weight loss decreased. Both effects could fermentation/proofing time could possibly help improve these physical characteristics. be attributed to inadequate fermentation during bread making process as the percentage of Moringa leaf and oat flour increased. Usually, carbon Loaf volume is regarded as the most important bread dioxide (CO 2 ) is trapped in small air pockets as the characteristic since it provides a quantitative dough ferments. Similar results were found in the measurement of baking performance. Similar results were found in the studies of, (Tronsmo et al, 2003). studies of (Keetals et al, 1996). During baking, the trapped CO 2 causes the air pockets to expand, and Loaf volume is also extremely important to later the starch gelatinizes, transforming the dough consumers because they desire breads that appear into an elastic bread crumb. During this to be light and not so dense. The significant decrease transformation, bread loses weight. in height from 5.76 to 3.53cm of the bread could again be attributed to the reduction in gluten content of the blends. For communities that prefer low volume/high weight bread, these bread samples will be acceptable in terms of their physical characteristics. Table 2: Physical properties of composite bread supplemented with Moringa oleifera leaf Chart 2: Variation in the Physical properties of composite bread supplemented with Moringa oleifera leaf Effect of Moringa Leaf Powder on the Sensory Attributes of the composite bread Samples Table 3 shows the mean scores of the sensory attributes were presented. There was significant (p<0.05) decrease in preference in all the attributes evaluated as the percentage of Moringa leaf and oat flour were increased. The significant (p<0.05) decrease in likeness for crust and crumb as the level of supplementation increased could be ascribed to 554

5 the green color of the bread imparted by the chlorophyll content of the leaves which was also alien to consumers and as oat flour was increased the structural properties decreased significantly. The decrease in likeness for flavor of the bread samples could be attributed to the herbal flavor of the leaf. The decrease in general acceptability with increase in the percentages of Moringa leaf implies that panelists did not accept bread supplemented with Moringa leaf. The acceptability of all bread samples decreased with increasing level of Moringa supplementation. The samples with the ratio of 94%Wheat flour 5%Oat flour and 1%Moringa leaf was more acceptable according to sensory evaluation. The use of flavoring agents to mask the unacceptable herbal flavor of Moringa oleifera could help improve the acceptability of these products. Table 3: Mean score for the sensory properties of Composite bread supplemented with Moringa oleifera leaf Chart 3. Variation in the sensory properties of Composite bread supplemented with Moringa oleifera leaf Conclusion Bread was successfully produced from composite flours of wheat flour, oat flour and Moringa leaf. Though the bread samples all had increased nutrients ( fibre, protein, fat, minerals), and decreased moisture content with extended shelf life, they had poor physical characteristics (loaf volume, specific volume, loaf height and loaf weight) which became more pronounced with increase in Moringa leaf and oat flour addition. Increase in Moringa leaf and oat flour substitution drastically reduced the preference/acceptability of the bread samples. References [1] Association of Official Analytical Chemists (AOAC), (2005) Official Methods of Analysis, 17th Edition, Association of Official Analytical Chemists, Arlington. [2] American Association of Cereal Chemists (AACC), (2000) Approved Methods of American Association of 555

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