Journal of Current Research in Food Science
2021, Vol. 2, Issue 1, Part A
Effect of dry shredded Moringa oleifera leaves and vitamin c on the physicochemical properties of the dough and bread
Author(s): Sengev IA, Agbanyi MM and Sule S
Abstract: The effect of vitamin C addition on wheat-Moringa leaf bread was investigated. Bread prepared from wheat-Moringa leaf flour in ratios 100:0, 99:1, 98:2, 97:3, 96:4 and 95:5 designated as samples A, B, C, D, E and F were incorporated with 0g, 0.1g, 0.2g, 0.3g, 0.4g and 0.5g vitamin C respectively. Rheological (alveograph) properties of dough, physical properties of loaf, sensory attributes, and chemical composition of bread were determined using standard methods. The results showed significant (p<0.05) reduction/increment in maximum pressure, P (92.24 to 69.76 mm), extensibility, L (72.44 to 89.94 mm), swelling index, G (19.21 to 27.77 mm), deformation energy, W (265.60 to 220.10 J), P/L-ratio (1.27 to 0.78) and elasticity index, I.e. (50.88 to 55.22%) with increasing Moringa leaf flour and vitamin C. Moringa leaf significantly (p<0.05) increased crude protein (9.25 to 10.71%), ash (0.86 to 1.49%) and fat (3.44 to 4.85%), while decreasing total carbohydrate (86.45 to 82.97%) and moisture ranged from 21.89 to 26.64%) with significant difference (p<0.05). Incorporation of Moringa leaf significantly (p<0.05) decreased loaf volume, loaf height and specific loaf volume from 662.50 to 441.50cm3, 6.05 to 4.95cm and 3.78 to 2.50cm3/g respectively, while the loaf weight ranged from 175.20 to 179.50g. Sensory evaluation showed that the overall acceptability of bread samples decreased with increasing level of Moringa leaf and vitamin C. Hence, this research accepts supplementation of 2% Moringa leaf and 0.2g vitamin C in bread for quality loaf volume increase and good bread baking performance.
Pages: 35-39 | Views: 1194 | Downloads: 735
Download Full Article: Click Here
How to cite this article:
Sengev IA, Agbanyi MM, Sule S. Effect of dry shredded Moringa oleifera leaves and vitamin c on the physicochemical properties of the dough and bread. J Curr Res Food Sci 2021;2(1):35-39.