Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread

Abstract

The current study was a trial to produce an acceptable herbal bakery product such pan bread using Moringa leaves powder at different ratios, (5, 10, 15 and 20%). Chemical composition, and minerals content of raw materials and processed pan bread samples were determined. Rheological characteristics of these treated dough, sensory evaluation, physical properties, staling rate and microstructure of processed pan bread samples were conducted. The obtained results indicated that Moringa leaves powder contained high amounts of protein and crude fiber, beside some essential minerals namely Calcium, Magnesium, Phosphorous and Iron. Addition of Moringaleaves powder to pan bread raised the protein content up to 21.85%, ash (5.21%) and carbohydrates content decreased and reached 59.34%. Treated pan bread with 10% Moringaleaves powder had higher amount of Magnesium (Mg), Calcium (Ca) and Iron (Fe) compared with control sample (from 25.50 to 102.56 mg/100g, 12.85 to 205.60 mg/100g and 4.54 to 12.56 mg/100g, respectively). Rheological properties showed that addition of Moringa leaves powder negatively affected on some farinograph and extensograph values. Sensory evaluation showed that although there was an improvement in nutritional value, the acceptability of all pan bread samples decreased with increasing level of Moringaleaves powder ratios, especially pan bread with 15 and 20%. As physical properties, baking loss % ranged from 3.5-5.5% in bread sample E and control sample, respectively…