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American Association of Cereal Chemists (AACC), “Approved Methods of American Association of Cereal Chemists,” 10th Edition, American Association of Cereal Chemists, Inc., St. Paul, 2000.

has been cited by the following article:

  • TITLE: Effect of Moringa oleifera Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread

    AUTHORS: Abraham I. Sengev, Joseph O. Abu, Dick I. Gernah

    KEYWORDS: Bread; Moringa Leaf Powder; β-Carotene; Physical Properties; Sensory Properties; Supplementation

    JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.3, March 19, 2013

    ABSTRACT: 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.