Production of functional bakery products supplemented with moringa leaves powder

Abstract: The purpose of this study is to produce healthy crackers by using natural sources which have chemoprevents. So that types of suggested crackers were prepared by using formula from moringa leaves power at replacement levels of 2.5, 5.0 and 7.5 % from whole meal barley flour or corn flour with aromatic herbs (black cumin or cumin or chili) as constant level of formula. The produced crackers were evaluated chemically, organolyptically, microbiologically and economically. The results cleared that all samples of crackers containing corn flour or whole meal barley flour with moringa leaves powder at all levels had the highest value of protein, fat, ash, crude fiber. Also they were highest of minerals contents as calcium, potassium, iron, zinc and magnesium compared with control crackers. While all samples had lowest value of total carbohydrate ant total energy compared with control crackers. All produced crackers had acceptance (good) which containing moringa leaves power at substitution level 2.5 and 5.0 % with whole meal barley flour or corn flour, while at 7.5% had less acceptance (Satisfactory). All samples of highly accepted crackers storage at room temperature in sealed poly propylene bags as economic backing for up to 4 month, the results cleared that all types of crackers specially that contain 5.0% moringa leaves powerhad the lowest peroxide value (P.V.) and total microbial counts. So this leads to prolong the shelf life of crackers. Most of samples of crackers have lowest economic cost. The results showed that 100 gm of crackers moringa leaves powder with different sources of cereals flour (con or barley flour), and different aromatic herbs contribute (29.86-43.25%) of daily protein requirement for children, and (14.41-20.88%) for adults. And all values of %RDA for studied nutrient were high in samples of crackers compared with control crackers. So it could recommend that incorporation of the whole meal barley flour or corn flour with moringa leaves power to obtain healthy bakery products having high biological value
Publication year 2015
Pages 625–642
Organization Name
Author(s) from ARC
Publication Type Journal