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Abstract
The effects of replacing wheat flour with 0–15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.
Acknowledgements
Special thanks to Dr V. Prakash (The Institutional Coordinator for UNU and Director, CFTRI), Dr A.G. Appu Rao, Dr G. Venkateswara Rao, and Dr (Mrs) Maya Prakash for their countless support.
Declarations of interest: This research was funded by the United Nations University, Tokyo, Japan and Central Food Technological Research Institute, Mysore, India.