%0 Journal Article
%T Effect of <i>Moringa oleifera</i> Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread
%A Abraham I. Sengev
%A Joseph O. Abu
%A Dick I. Gernah
%J Food and Nutrition Sciences
%P 270-275
%@ 2157-9458
%D 2013
%I Scientific Research Publishing
%R 10.4236/fns.2013.43036
%X <p class=\"MsoNormal\">
	<span lang=\"EN-US\">The effect of <i>Moringa</i> <i>oleifera</i> leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined.<b> </b>Bread was prepared from varying proportions of 100</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\">, 99</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\">, 98</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\">, 97</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\">, 96</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\"> and 95% wheat flour supplemented with 0</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\">, 1</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\">, 2</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\">, 3</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\">, 4</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\"> and 5% <i>Moringa</i> <i>oleifera</i> leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30</span><span lang=\"EN-US\"><span style=\"font-family:ËÎÌå;font-size:9pt;\">¡æ</span></span><span lang=\"EN-US\"></span><span lang=\"EN-US\">¡À</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">1<span style=\"font-family:ËÎÌå;font-size:9pt;\">¡æ</span>) and analysed for some physical properties, proximate composition, and sensory attributes. <i>Moringa</i> leaf powder addition significantly (p &lt; 0.05) increased the fibre (2.10</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\"> to 3.28%), ash (1.10</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\"> to 1.65%), protein (9.07</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\"> to 13.97%), and ether extract (1.51</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\"> to 2.59%), while decreasing moisture content (35.20</span><span lang=\"EN-US\">%</span><span lang=\"EN-US\"> to 27.65%). <i>Moringa</i> leaf powder supplementation also significantly (p &lt; 0.05) decreased the loaf volume, weight loss, loaf height and specific loaf volume from 796.70 to 496.70</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">cm<sup>3</sup>, 32.32 to 25.65</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">g, 7.00 to 5.83</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">cm and 4.70 to 2.65</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">cm<sup>3</sup>/g respectively, while the loaf weight increased from 169.20 to 185.86</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">g. There was a significant (p &lt; 0.05) increase in Magnesium (Mg), Calcium (Ca) and Beta-carotene
%K Bread
%K &lt
%K i&gt
%K Moringa&lt
%K /i&gt
%K Leaf Powder
%K &lt
%K i&gt
%K ¦Â&lt
%K /i&gt
%K -Carotene
%K Physical Properties
%K Sensory Properties
%K Supplementation
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=28746