Effect of Moringa oleifera Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread
Open accessAbstract
The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringa oleifera leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30℃± 1℃) and analysed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly (p % to 3.28%), ash (1.10% to 1.65%), protein (9.07% to 13.97%), and ether extract (1.51% to 2.59%), while decreasing moisture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p cm3, 32.32 to 25.65 g, 7.00 to 5.83 cm and 4.70 to 2.65 cm3/g respectively, while the loaf weight increased from 169.20 to 185.86 g. There was a significant (p mg/100g and 0.02 to 3.27 mg/100g respectively, while Iron (Fe) and Cupper (Cu) contents decreased from 2.74 to 1.25 mg/100g and 2.26 to 0.03 mg/100g respectively. Sensory evaluation showed that although there was significant (p Moringa supplementation. This implies that despite the high nutrient content of Moringa oleifera powder, it is not a good substitute for wheat in bread production due to its physical characteristics and sensory attributes.
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A similar trend of decreased acceptability with moringa powder incorporation was observed in cookies and bread.
“A similar trend was observed in cookies (Dachana, 2010;Abdel-Samie & Abdulla, 2014) and bread (Sengev et al., 2013) incorporated with moringa powder.”
From Utilization of Unwanted Weed, Paragis Leaves (Eleusine indica Linn.) in Cookie Production (2020) · cites this paper as Sengev et al., 2013
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“Furthermore, low moisture content of Moringa leaf powder used in the blends may also substantiate this study and might have implications in terms of the texture and microbiological quality of soup processed with added Moringa leaf powder (Sengev et al., 2013).”
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“Sengev et al. (2013) prepared wheat bread supplemented with moringa leaf flour up to 5 % and indicated that despite a high nutrient content in leaf flour, bread produced was unacceptable.”
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“However, negative characteristics are also registered, mainly related with mechanical properties (lower height, less volume and sponginess than the control) [14, 16–18]: this is probably due to gluten deficiency as a result of adding a greater proportion of moringa in the bread dough, as stated by some authors [16, 17…”
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“These results are in agreement with the report of Gernah and Sengev (2011) and Sengev et al. (2013).”
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“While studies conducted in other countries found that the dark colour and bitter taste of MOLP impacted negatively on consumer acceptability of bread [22,23], different results may be obtained with consumers living in SA.”
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“Smoothies and green tea, which do not present a problem with their green color, can be complemented with MO, and this can make them further prevalent (Sengev et al. 2013 2022).”
Moringa oleifera leaf protein: Extraction, characteristics and applications
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“This may be due to soy flour, mushroom, and moringa leaf supplementation in the soup, supported by the other studies (Ayo et al., 2014; Farzana & Mohajan, 2015; Sengev et al., 2013).”
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“These leaves are excellent as a source of vitamins A, B, and C and are known as one of the best plant mineral and iron sources [13].”
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“For example, some authors reported that MOLP‑enriched bread had an herbal flavour and generally had low acceptability with increasing levels of MOLP [31].”
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Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review
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“There have been some studies on the use of moringa leaf powder as a nutritional supplement to wheat bread, but there are no studies on gluten-free bread with added moringa leaf [17,24,25].”
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“(2014) and Abraham et al. (2013) that reported decreasing moisture content as moringa leaf powder level increased in their complementary food prepared from maize flour, soybean flour and Moringa leaf powder.”
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“For instance, the use of wheat flour fortified with 5% MLP was found to increase the protein and crude fibre content of bread, by approximately 54% and 56% respectively (Sengev et al., 2013).”
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“Moringa oleifera is found in dry tropics worldwide, and its leaves is the source of vitamins (A, B, and C), and minerals (Sengev et al., 2013).”
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Nutrient and saponin content of Moringa oleifera leaves under different blanching methods
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“However, the product may poorly rate because the low sensory attributes such as color, taste and odor [11, 12].”
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“In previous to not like the green color of Moringa and negative evaluations of its [4].”
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“The results showed the addition of Moringa leaves powder in food and beverage products increased the nutritional and antioxidant content (Sengev et al., 2013).”
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“This could be attributed to the vitamin C content of orange-fleshed sweet potato [40,41] and the lack of vitamin C in wheat as earlier reported by Dabels [17].”
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“A similar result for fat content was reported by Sengev et al. (2013).”
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“Nutrient fortification in food through supplementation of moringa leaves powder in bread increased the nutrient content like calcium, magnesium and beta-carotene (27).”
BackgroundDebittering Moringa oleifera (Lam.) Leaves in Fortified South Indian Instant Soup
Chan, Y. K. K., Gurumeenakshi, G., Varadharaju, N., Cheng, Y., & Diosady, L. L. (2020) · Chemosensory Perception · doi:10.1007/s12078-020-09280-1 · Cited by 8 · see citing works
Alphonce, S., Kaale, L. D., Rweyemamu, L., & Millinga, F. (2019) · Journal of food science and technology · doi:10.1007/s13197-019-03811-9 · Cited by 8
Gull, T., Nouman, W., & Olson, M. E. (2025) · South African Journal of Botany · doi:10.1016/j.sajb.2024.11.012 · Cited by 7 · see citing works
Famakinwa, A., Shuttleworth, A., Lubisi, S., Olubi, O., Oguntibeju, O., & Obilana, A. (2023) · African Journal of Food, Agriculture, Nutrition and Development · doi:10.18697/ajfand.124.23385 · Cited by 7
Belay, A., Awoke, T., Woldeyohannes, M., & Debella, A. (2022) · African Journal of Food, Agriculture, Nutrition and Development · doi:10.18697/ajfand.112.21865 · Cited by 7
Fortification of Moringa oleifera Flour on Quality of Wet Noodle
Prayitno, S. A., Patria, D., Mardiana, N. A., Utami, D., Kusumawati, R., Rochma, N., & Niam, M. K. (2022) · FOODSCITECH · doi:10.25139/fst.v5i1.4236 · Cited by 7
The Biological and Chemical Ameliorative Effects of Bread Substituted with Dried Moringa Leaves
Aly, A., Zaky, E. A., Khatab, N. R., Hameed, A. M., & Kadasah, S. F. (2022) · Arabian Journal of Chemistry · doi:10.1016/j.arabjc.2022.103875 · Cited by 7
Barkat, H. A., Riaz, B., Fatima, A., AlShammari, L., Ahmed, Y. B., Ahmad, W., Amir, M., Israr, J., Khatoon, A., & Siddiqui, S. (2025) · Chemistry & Biodiversity · doi:10.1002/cbdv.202500559 · Cited by 9 · see citing works
Mounika, M., Hymavathi, T., & Barbhai, M. (2021) · Indian Journal of Traditional Knowledge · doi:10.56042/ijtk.v20i1.25651 · Cited by 6
EVALUATION OF WHEAT FLOUR BLENDED WITH DIFFERENT RATIOS OF MORINGA OLEIFERA LEAVES AND SEEDS
Khalaf, A., El-kalyoubi, M., Khallaf, M., Hussein, A., & Helmy, I. (2018) · doi:10.21608/ajs.2018.31658 · Cited by 6
“Our findings are in the same line with those obtained by Sengev et al 2013; Abdel-Samie & Abdulla, 2014 and Amabye & Gebrehiwot, 2015.”
ResultKaewmaanee, T., & Airouyuwa, J. (2020) · doi:10.12982/cmujns.2020.0009 · Cited by 6
“According to Sengev et al. (2013), the replacement of M. oleifera leaf powder in bread increases the nutritional composition of bread, but it is not a good substitute with wheat flour due to it poor physical characteristics and low sensory attributes.”
MethodDessta, T. N., & Terefe, Z. K. (2024) · Food Science & Nutrition · doi:10.1002/fsn3.4483 · Cited by 5
“Nutritional variability in food can be affected by factors, such as variety, postharvest handling, agrogeological con - ditions, and processing (Netshiheni et al., 2018; Sengev et al., 2013; Uzoaga, 2020 ).”
el-Refai, A., Shalaby, M., El-gammal, R., Motawea, E.-Z., & Ali, A. (2021) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2021.201815 · Cited by 5
“These previous results were in good agreement with those obtained by Sengev et al. (2013).”
ResultInfluentialIbrahim, S., Inelo, E. D., & Eke, M. (2021) · doi:10.9734/afsj/2021/v20i330280 · Cited by 5
“The results of this study are in-line with the findings of [28,29,30,31,32,7] and [27] who reported increased bread loaf weight but decreased oven spring, loaf volume and specific volume with the increased substitution of wheat flour with debittered Moringa oleifare seed, cocoyam, sweet potato, Moringa oleifera leaf p…”
ResultEffect of Drumstick Leaves (Moringa oleifera) Incorporation on Quality of Khakhra
Maghu, T. K., Sharma, A., & Younis, K. (2017) · doi:10.1002/9781119423898.ch7 · Cited by 5
Tanuwijaya, L. K., Gita, A. P., Ummi, I. I., Kusuma, T. S., & Ruhana, A. (2016) · doi:10.21776/ub.ijhn.2016.003.suplemen.8 · Cited by 5
Nutritional Composition and Cytoprotective Effect of Moringa oleifera Lam.
Jin, S., Kim, H., Jeong, J., Jin, D., Choi, S.-G., & Heo, H. (2014) · doi:10.9721/kjfst.2014.46.5.609 · Cited by 5
“tree 잎에는 β-carotene과 같은 천연 항산화 물질이 다량 함유되 어 있는 것으로 나타나고 있고(25), 이들 β-carotene은 drumsticktree 잎 추출물의 주요 성분으로서 neurite 성장을 촉진하는 효과 를 갖는 것으로 알려지고 있다(24).”
Mishra, S., Mishra, S., Kumari, S., & Bharali, D. (2021) · doi:10.9734/afsj/2021/v20i730325 · Cited by 5
“expanding utilization of bread and other baked items in many nations, the composite flour program promises to save critical requirement of many and give nutritious food to more and more individuals at lower cost [2].”
BackgroundAl-Zubaidi, L. A., & Kubba, A. J. (2016) · doi:10.21123/bsj.2016.13.3.0475 · Cited by 5
“The ash content in wheat and flour has significance for milling,ash in flour can affect color, imparting a darker color to finished products [10].”
BackgroundSubramani, T., Sivakumar, A., & Murugan, J. (2024) · Food Biomacromolecules · doi:10.1002/fob2.12020 · Cited by 4
Malla, J. K., Ochola, S., Ogada, I., & Munyaka, A. (2021) · Journal of Food Research · doi:10.5539/jfr.v10n5p36 · Cited by 4 · see citing works
Moringa chicken nugget as supplementary food for toddler to prevent stunting
Santi, M., Triwidiarto, C., Syahniar, T., Firgiyanto, R., & Oktafa, H. (2021) · doi:10.1088/1755-1315/672/1/012065 · Cited by 4
Paz, R., Landázuri, A. C., & Vernaza, M. G. (2020) · Nutrition & Food Science · doi:10.1108/nfs-05-2020-0161 · Cited by 4 · see citing works
Phytochemical composition and antioxidant activity of fermented Moringa oleifera leaf powder
Nirina, H. A., Miora, R., Vincent, P., Abel, H., Fabienne, R., & Louisette, R. (2017) · doi:10.9734/ejnfs/2017/29627 · Cited by 4
Quality Characteristics of White Pan Bread withCudrania tricuspidata Leaf Powder
Kim, E., & Ju, H.-W. (2016) · doi:10.20878/cshr.2016.22.7.014014014 · Cited by 4
Dendegh, T. A., Yelmi, B., & Dendegh, R. A. (2021) · Asian Food Science Journal · doi:10.9734/afsj/2021/v20i930343 · Cited by 4
“, [34] that reported decreasing moisture content as moringa leaf powder level increased in their complementary food prepared from maize flour, soybean flour and Moringa leaf powder.”
BackgroundNutritional and Medical Benefits of Moringa Oleifera, the Miracle Tree
Aslam, I., & Asghar, A. (2021) · Sustainable Agriculture Reviews · doi:10.1007/978-3-030-73245-5_14 · Cited by 4
Production of functional bakery products supplemented with moringa leaves powder
Amer, T. A., Sayed, H. S., & Shahine, F. M. I. (2016) · doi:10.21608/assjm.2015.109940 · Cited by 4
Tiruneh, A. T., Mengie, G. M., & Negatu, A. A. (2024) · Cogent Food & Agriculture · doi:10.1080/23311932.2024.2338648 · Cited by 3 · see citing works
“Similar observations have been reported in pan bread and noodles fortified with moringa leaf powder (el-gammal et al., 2016; Sengev et al., 2013), as well as in a study by Zula et al. (2021) on noodles.”
Al-Shalabi, R., & Samad, N. (2024) · Australian Herbal Insight · doi:10.25163/ahi.719958 · Cited by 3
“With its vast array of essential nutrients and medicinal properties, M. oleifera offers immense potential in promoting health and wellness, both in human food systems and in livestock feed, making it a vital resource for the food and agricultural industries (Sengev et al., 2013).”
Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties
Hamid, M., Ming, J. S. K., Nor, M., Mamat, H., & Akanda, J. (2021) · Bulletin of Culinary Art and Hospitality · doi:10.17977/um069v1i22021p42-49 · Cited by 3
“Sengev et al. (2013) also reported an increase in protein content of bread enriched with moringa leaves powder.”
BackgroundResultInfluentialAishat, O. M., Owamagbe, O., Ehimwenma, O. S., & Marshall, A. A. (2021) · Journal of Pharmacognosy and Phytochemistry · doi:10.22271/phyto.2021.v10.i3a.14069 · Cited by 3
“[26] also studied effect of Moringa oleifera leaf powder supplementation at 0%, 1%, 2%, 3%, 4% and 5% on some quality characteristics of wheat bread.”
BackgroundOyster Mushroom and its value added products
Kotasthane, T. (2021) · Journal of Agriculture and Horticulture Research · doi:10.21203/rs.3.rs-364351/v1 · Cited by 3
“Quality of soup processed with added Moringa leaf powder has implication on texture and microbiological (Sengev et al., 2013).”
BackgroundBimantio, M. P., Widyasaputra, R., Ngatirah, Wadjong, S. C., Suparyanto, T., & Pardamean, B. (2025) · Communications in Mathematical Biology and Neuroscience · doi:10.28919/cmbn/8916 · Cited by 3
“Sengev et al. [30] fortified wheat flour bread with 5% Moringa leaves and found a significant increase in protein by 54% and crude fiber content by 56%.”
Evaluation of Bread made from Various Blends of Arrowroot Starch and Wheat Flour
Damak, A. M. A., Akubor, P., Ariahu, C., Obioma, G., & Okereke (2022) · Journal of Food Chemistry & Nanotechnology · doi:10.17756/jfcn.2022-133 · Cited by 3
“Many researchers have reported that partial replacements of wheat flour with non-glutinous flours lead to lower bread heights [2, 21, 23].”
BackgroundGrape Leaf Powder as a Green Fortifier in Bread: Effects on Nutritional and Technological Quality.
Cankurtaran‐Kömürcü, T., & Bilgiçli, N. (2026) · Journal of Food Science · doi:10.1111/1750-3841.70926 · Cited by 2 · see citing works
Pamalka, C., Raymond, M., Gayan, N., Brownlee, I., & Liyanage, G. S. (2026) · Foods · doi:10.3390/foods15030445 · Cited by 2
“Furthermore, a study done by Sengev’s research team [32] showed that an increase in moringa leaf powder decreased the moisture content of bread.”
- Authors
- Sengev, A. I., Abu, J. O., & Gernah, D. I.
- Affiliations
- Joseph Sarwuan Tarka University Makurdi (NG)
- University of Mkar (NG)
- Corresponding author
- Gernah, Dick I.
- Venue
- Food and Nutrition Sciences
- Publisher
- Scientific Research Publishing, Inc.
- Published
- 2013
- Volume
- 04
- Issue
- 03
- Pages
- 270-275
- ISSN
- 2157-944X (ISSN-L)
- 2157-9458
- OpenAlex
- W1967055125
- Cited by
- 91
- References
- 21
- Citations by year
- 2026: 7 · 2025: 5 · 2024: 11 · 2023: 8 · 2022: 9 · 2021: 15 · 2020: 4 · 2019: 11 · 2018: 5 · 2017: 5 · 2016: 5 · 2015: 4 · 2014: 2
- FWCI
- 4.43
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Food and Nutrition Sciences (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Moringa oleifera research and applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Moringa oleifera, leaf powder, wheat bread, bread quality, proximate composition, sensory evaluation, bread physical properties, mineral content, iron, copper, bread volume, wheat flour substitution
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