Effect of <i>Moringa oleifera</i> Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread

doi:10.4236/fns.2013.43036

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Food and Nutrition Sciences, 2013, 4, 270-275

http://dx.doi.org/10.4236/fns.2013.43036 Published Online March 2013 (http://www.scirp.org/journal/fns)

Effect of Moringa oleifera Leaf Powder Supplementation

on Some Quality Characteristics of Wheat Bread

Abraham I. Sengev1, Joseph O. Abu1, Dick I. Gernah2*

1Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria; 2Department of Food Science and Tech-

nology, University of Mkar, Gboko, Nigeria.

Email: *[email protected]

Received December 4th, 2012; revised January 3rd, 2013; accepted January 10th, 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˚C ± 1˚C) and analysed for some physical properties, proximate com-

position, and sensory attributes. Moringa leaf powder addition significantly (p < 0.05) increased the fibre (2.10% 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 mois-

ture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p < 0.05) decreased the loaf

volume, weight loss, loaf height and specific loaf volume from 796.70 to 496.70 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 fr om 169.20 to 185.86 g. There was a significant (p

< 0.05) increase in Magnesium (Mg), Calcium (Ca) and Beta-carotene contents from 0.76 to 1.27 mg/100g, 3.67 to 6.07

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 <

0.05) improvement in nutritional composition, the acceptability of all bread samples decreased with increasing level of

Moringa supplementation. This implies that despite the high nutrient content of Moringa oleifera powder, it is not a

good substitute fo r wheat in bread production due to its physical characteristics and sensory attributes.

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

1. Introduction

Bread is an important staple food in Nigeria. It is how-

ever, relatively expensive, being made from imported

wheat that is not cultivated in the tropics for climatic

reasons [1]. Wheat importation represents an immense

drain on the economy while also suppressing and dis-

placing indigenous cereals, with a resultant detrimental

effect on agricultural and technological development.

Consequently, the id ea of substituting part of wheat with

other starchy crops is not new.

One of the key efforts in this area include the compos-

ite flour program which seeks to substitute flours, s ta rch e s

and protein concentrates from indigenous crops such as

cassava, maize, yam, sorghum and millet, for as much

wheat as possible in baked products. With the increasing

consumption of bread and other baked products in many

countries, the composite flour programme promises to

save significant amount of foreign exchange, provide

nutritious food to more people at lower cost and to utilize

indigenous crops to a greater extent.

Different levels of success have also been recorded

with the use of flours from legumes, cereals, roots and

tubers in baked goods [2-4]. Although there is now a

substantial amount of available composite bread tech-

nology, such breads still require at least 70 percen t wheat

flour to be able to rise [5] and are generally deficient in

micronutrients.

The drumstick tree (Moringa oleifera) referred to as

the “miracle plant” and known as “Zogale” in Hausa,

“Okwe Oyiibo” in Ibo, “Ewe Ile” in Yoruba and “Jeghel-

Agede” in Tiv is common throughout the West African

region [6], thus making the seeds easily available. The

leaves are outstanding as a source of vitamin A, B group

and C (when raw), and are among the best plant sources

of minerals. They contain more iron than “kontonmire”,

seven times the vitamin C in oranges, four times the cal-

cium in milk, four times the vitamin A in carrots, two

times, the protein in milk and three times the potassium

in bananas. They are excellent sources of protein, but

poor in carbohydrates and fats, thus making them one of

*Corresponding author.

Effect of Moringa oleifera Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread 271

the best plant foods available in nature [6].

The leaves are beneficial in the treatment of many

ailments due to their various medicinal properties and

their rich iron content. In Africa, nursing mothers have

been shown to produce more milk when Moringa leaves

were added to their diets. Severely malnourish ed ch ildren

have been shown to make significant weight gains when

care givers add Moringa leaves to their diet [6]. Supple-

mentation of wheat with Moringa oleifera powder could

therefore significantly improve the nutritional quality of

the composite flours, especially in micro-nutrients.

This study was therefore carried out to assess the pos-

sibility of producing acceptable bread with enhanced

nutritional value by supplementation of wheat flour with

Moringa oleifera leaf powder.

2. Materials and Methods

2.1. Sample Procurement/Preparation

Wheat flour and all ingredients for baking (sugar, fat, salt,

yeast,) used for this work were purchased from Wuru-

kum Market, while matured Moringa oleifera leaves

were obtained from Ashar Ijir hamlet, opposite Special

Science School, along University of Agriculture Road,

North Bank, Makurdi, Ben ue State. Destalking, washing,

drying and grinding of the leaves were all carried out

using the method described by Gernah and Sengev [7].

Five blends of wheat flour (WF) and Morin ga leaf pow-

der (MLP) were then formulated in the following ratios,

99:1, 98:2, 97:3, 96:4 and 95:5 from which doughs were

prepared for production of the bread samples, with 100%

WF as co ntrol.

2.2. Baking

Doughs from the flour blends were baked using the

straight-dough method Chauhan et al. [8] with some

modification. The baking formula was 500 g of flour

blend, 9 g of compressed baker’s yeast, 5 g of salt (NaCl),

13 g of cane sugar, 10 g of vegetable shortening and ap-

proximately 280 ml of water. All the ingredients were

mixed in a Kenwood mixer (Model A 907 D) for 3.5 min.

The doughs were fermented for 90 min at 28˚C ± 1˚C

then punched, scaled to 250 g dough pieces, proofed for

90 min at 30˚C, 85% relative humility and baked at

250˚C for 30 m

2.3. Analyses

2.3.1. Chemical Properties

Moisture, crude protein, crude fat, crude fibre and ash

were determined according to standard methods describ ed

by AOAC [9], while carbohydrate was determined by

difference as described by Ihekoronye and Ngoddy [10].

Mineral composition was determined using the Atomic

Absorption Spectrophotometer (AAS) (UNICAM 960

series) as described by AOAC [9], while β-Carotene was

determined by the method of Akpapunam and Ibiama

[11].

2.3.2. P hysical Properties

Loaf volume was determined by the sorghum displace-

ment method [12]; loaf weight by the method of AACC

[13], specific loaf volume as described by Penfield and

Campbell [14], while loaf height was measured using a

meter rule. The dough and the baked loaves were we i g h ed

and percent weight loss calcu lated.

2.3.3. Sensory Evaluation

Sensory evaluation was performed 24 hours after baking

to evaluate crust colour, crumb colour, crumb texture,

flavour and overall acceptability of the bread samples as

described by Meilgaard [ 1 5].

2.3.4. Statistica l A na lyses

Data were generated in triplicate and subjected to analy-

sis of variance. Means were tested for significant differ-

ences by Duncan’s Multiple Range Test (DMRT) [16].

Significance was accepted at p < 0.05.

3. Results and Discussion

3.1. Effect of Moringa Leaf Powder on the

Proximate Composition of Bread

The chemical properties of wheat flour and Moring a

oleifera leaf powder are shown in Table 1, while the

proximate composition of bread samples is shown in

Table 2. The moisture content decreased significantly (p

< 0.05.) from 35.20% in 100% WF to 27.65% in 95 WF:

5 MLP composite bread. This could be due to the low

moisture content of Moringa leaf powder used in the

blends and might have implications in terms of the tex-

ture and microbiological quality of bread processed with

added Moringa leaf powder. Olaoye et al. [1] reported

similar values for wheat, plantain and soybean composite

bread. The moisture content of foods is usually used as

an indicator of food quality. It is important to measure

the moisture content in breads because of its potential

impact on the sensory, physical, and microbial properties

of the bread.

Conversely there was significant (p < 0.05) increase in

protein content with increasing level of supplementation

from 9.07% in 100% WF to 13.79% in 95 WF:5 MLP

blend. This could be due to substitution effect caused by

the high protein content of Moringa leaf powder (Table

1). Gernah and Chinma [4 ] also reported this effect when

wheat bread was produced with maize/ soyabean blends.

The ether extract, crude fibre and ash contents in-

creased significantly (p < 0.05) from 1.51% to 2.65%,

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

272

Table 1. Chemical Properties of Wheat Flour and Moringa oleifera Leaf Powder.

Parameter Wheat Flour Moringa Leaf Powder

Moisture (%) 12.50 ± 0.02 6.46 ± 0.01

Crude protein (%) 11.20 ± 0.04 27.82 ± 0.06

Ether Extrac t (%) 1.43 ± 0.02 3.10 ± 0.01

Crude Fibre (%) 2.50 ± 0.01 19.32 ± 0.03

Ash (%) 1.67 ± 0.01 5.36 ± 0.01

Carbohydrate (%) 69.70 ± 0.04 38.20 ± 0.02

β-Carotene(mg/1 00g) 0.01±0.01 5.23 ± 0.03

Iron (mg/100g) 3.05 ± 0.02 8.30 ± 0.01

Magnesium (mg/100g) 141.00 ± 0.04 244.00 ± 0.02

Calcium (mg/100g) 27.60 ± 0.02 442.20 ± 0.03

Potassium (mg/100g)

Copper (mg/100g) 312.00 ± 0.01

2.66 ± 0.02 1320.00 ± 0.01

3.10 ± 0.04

Table 2. Proximate composition of bread suppleme nted wi th Moringa oleifera leaf powder.

Blend Moisture Crude Protein Ether extract Ash Crude Fibre Carbohydrate

100 WF 35.20 ± 0.63a 9.07 ± 0.61a 1.51 ± 0.01a 1.10 ± 0.01a 2.10 ± 0.05a 51.02 ± 1.21a

99 WF:1 MLP 32.21 ± 0.28b 10.17 ± 0.30b 1.79 ± 0.04b 1.18 ± 0.03b 2.23 ± 0.07b 52.42 ± 1.17a

98 WF:2 MLP 30.51 ± 0.07c 11.22 ± 0.02c 1.90 ± 0.05c 1.28 ± 0.03c 2.46 ± 0.02c 52.63 ± 0.09a

97 WF:3 MLP 28.72 ± 0.29d 12.36 ± 0.14d 1.99 ± 0.03d 1.40 ± 0.05d 2.71 ± 0.12d 52.82 ± 0.80a

96 WF:4 MLP 29.01 ± 0.36e 12.96 ± 0.17e 2.15 ± 0.01e 1.61 ± 0.03e 3.21 ± 0.01e 51.06 ± 0.35a

95 WF:5 MLP 27.65 ± 0.01f 13.97 ± 0.01f 2.65 ± 0.03f 1.65 ± 0.05e 3.28 ± 0.03e 50.08 ± 0.06a

LSD 0.60 0.51 0.06 0.06 0.11 1.38

Values are mean ± stan dard d eviat ion of trip licate d etermin ati ons . Means i n the s ame co lumn n ot fo llowed by th e same s uper script letters are significantly (p <

0.05) different. Key: W F = Wheat Flour; MLP = Moringa Leaf Powder; LSD = Least Significant Difference.

2.10% to 3.28% and 1.10% to 1.65% respectively. This

could be due to the higher fat, crude fibre and ash con-

tents of Moringa leaf powder as shown in Table 1.

There was no significant difference (p > 0.05) in car-

bohydrate content, which ranged from 51.02% to 52.82%

as the percentage of Mor inga leaf powder supplementa-

tion increased. The slight differences observed could be

due to dilution effect during supplementation with Mor-

inga leaf powder which had a carbohydrate content of

38.20% as against 69 20% (Table1).

3.2. Effect of Moringa Leaf Powder on the

Physical Properties of the Bread Samples

Table 3 shows th e physical properties of bread produced

from composite flours of wheat and Moringa leaf powder.

Loaf volume and specific volume decreased significantly

(p < 0.05) from 796.70 to 495.73 cm3 and 4.70 to 2.65

cm3/g respectively. This could be due to the reduction in

gluten content as a result of supplementation. It has also

been reported by other researchers that partial replace-

ment of wheat flour with non-glutinous flour results in

lower bread volumes [4,8,12]. Increase in yeast dosage

and longer fermentation/proofing time could possibly

help improve these physical characteristics.

Loaf volume is regarded as the most important bread

characteristic since it provides a quantitative measure-

ment of baking performance [17]. Loaf volume is also

extremely important to consumers because they desire

breads that appear to be light and not so dense. The sig-

nificant decrease in height from 7.00 to 5.83 cm of the

bread could again be attributed to the reduction in gluten

content of the blends.

Loaf weight and weight loss are inversely related.

While loaf weight increased significantly (p < 0.05) as

the percentage of Moring a leaf flour increased, weight

loss decreased. Both effects could be attributed to inade-

quate fermentation during bread making process as the

percentage of Moringa leaf powder increased. Keetels et

al. [18] reported that weight loss is a natural occurrence

in the bread making process. Usually, carbon dioxide

(CO2) is trapped in small air pockets as the dough fer-

ments. During baking, the trapped CO2 causes the air

pockets to expand, and later the starch gelatinizes, trans-

forming the dough into an elastic bread crumb. During

this transformation, bread loses weight.

For communities that prefer low volume/high weight

bread, these bread samples will be acceptable in terms of

Effect of Moringa oleifera Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread 273

their physical characteristics.

3.3. Effect of Moringa Leaf Powder on the

Mineral and β-Carotene Contents of the

Bread Samples

The mineral and β-carotene contents of bread supple-

mented with Moringa leaf powder are presented in Table

4. The mineral content of the bread samples increased

significantly (p < 0.05) as the levels of supplementation

increased. This could be ascribed to substitution effect

caused by the high levels of Iron (Fe) and Copper (Cu),

Magnesium (Mg) and Calcium (Ca) contents in Moringa

leaf of 8.30, 3.10, 244.00 and 442.20 mg/100g respec-

tively (Table 1). Gernah and Sengev [7] also reported

iron content of 26.20 mg/100g ; while Barminas et al. [19]

reported 454.00 mg/100g calcium and 450.60 mg/100g

magnesium in Moringa leaf powder.

Beta-carotene content increased significantly (p < 0.05)

from 0.02 to 0.97 mg/100g, with increase in Moringa

leaf powder. This could be due to the much higher level

of β-carotene in Mor inga leaf powder (5.23 mg/100g) as

compared to wheat flour (0.01mg/100g) (Table 1). Ger-

nah and Sengev [7] also reported a high value of 5232.40

mg/100g tot al carotenoi ds fo r Moringa leaf powder.

3.4. Effect of Moringa Leaf Powder on the

Sensory Attributes of the Bread Samples

The general appearance of the bread samples is as shown

in Plates 1 and 2, while the mean scores of the sensory

attributes are presented in Figure 1. There was signifi-

cant (p < 0.05) decrease in preference in all the attributes

evaluated as the percentage of Moringa leaf powder

Table 3. Physical Properties of Brea d Supple mented with Moringa oleifera Leaf Powder.

Blend (%) Loaf Volume (cm3) Loaf weight (g) Loss Weight (g) Loaf Height (cm) Specific Volume (cm3/g)

100 WF 796.70 ± 5.80a 169.20 ± 1.48a 32.32 ± 0.60a 7.00 ± 0.50a 4.70 ± 0.03a

99 WF:1 MLP 698.30 ± 2.90b 177.00 ± 1.06 b 29.20 ± 0.43b 6.73 ± 0.25b 3.91 ± 0.04b

98 WF:2 MLP 690.00 ± 5.00b 178.05 ± 1.10 b 28.81 ± 0.47b 6.26 ± 0.25b 3.95 ± 0.19b

97 WF:3 MLP 603.30 ± 5.70c 177.52 ± 1.38b 28.99 ± 0.55b 4 .60 ± 0.36c 3.39 ± 0.04c

96 WF:4 MLP 553.30 ± 5.20d 184.51 ± 1.67c 26.19 ± 0.67c 5.33 ± 0.1 5d 2.99 ± 0.04d

95 WF:5 MLP 496.70 ± 5.50e 185.86 ± 2.49c 25.65 ± 1.00c 5.83 ± 0.28db 2.65 ± 0.09e

LSD 11.29 2.85 0.56 0.16 1.14

Values are mean ± stand ard deviation of triplicat e determin ations .Means in the same co lumn not followed by th e same supers cript letters are significantly (p <

0.05) different. Key: W F = Wheat Flour; MLP = Moringa Leaf Powder; LSD = Least Significant Difference.

Table 4. Mineral and β-carotene Contents of Bread Supple me nte d wi th Moringa oleifera Leaf Powder (mg/100g).

Blend Fe Mg Ca Cu Beta carotene

100 WF 2.74 ± 0.08a 0.76 ± 0.01d 3.67 ± 0.01f 2.26 ± 0.01a 0.02 ± 0.01e

99 WF:1 MLP 2.76 ± 0.09a 1.06 ± 0.02c 5.18 ± 0.02e 2.27 ± 0.03b 0.35 ± 0.01d

98 WF:2 MLP 2.79 ± 0.02a 1.08 ± 0.00c 7.32 ± 0.02a 2.27 ± 0.01b 0.41 ± 0.00c

97 WF:3 MLP 2.82 ± 0.03a 1.21 ± 0.02b 6.72 ± 0.01b 2.28 ± 0.00c 0.67 ± 0.01b

96 WF:4 MLP 2.84 ± 0.01b 1.24 ± 0.04b 5.62 ± 0.40d 2.30 ± 0.02d 0.76 ± 0.02b

95 WF:5 MLP 2.87 ± 0.01b 1.27 ± 0.01a 6.07 ± 0.08c 2.31 ± 0. 0 1e 0.97 ± 0.01a

LSD 0.09 0.03 0.07 0.01 0.02

Values are mean ± stan dard d eviat ion of trip licate d etermin ati ons . Means i n the s ame co lumn n ot fo llowed by th e same s uper script letters are significantly (p <

0.05) different. Key: W F = Wheat Flour; MLP = Moringa Leaf Powder; LSD = Least Significant Difference.

A = 100% WF; B = 99% WF:1% MLP; C = 98% WF:2% MLP; D = 97%

WF:3% MLP; E = 96% WF:4% MLP; F = 95 % WF:5% MLP; WF = Wheat

Four; MLP = Moringa Leaf Powder.

Plate 1. Crust appearance of bread supplemented with

Moringa leaf powder.

A = 100% WF; B = 99% WF:1% MLP; C = 98% WF:2% MLP; D = 97%

WF:3% MLP; E = 96% WF:4% MLP; F = 95% WF:5% MLP; WF = Wheat

Four; MLP = Moringa Leaf Powder.

Plate 2. Crumb appearance of bread supplemented with

Moringa leaf powder.

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

274

WF = Wheat flour; MLP = Moringa l eaf powder.

Figure 1. Sensory attributes of bread supplem e nte d with Moringa leaf powder.

increased. The significant (p < 0.05) decrease in likeness

for crust and crumb as the level of supplementation in-

creased could be ascribed to the green colour of the bread

imparted by the chlorophyll content of the leaves which

was also alien to consumers. The decrease in likeness for

flavour of the bread samples could be attributed to the

herbal flavour of the leaf powder. The decrease in gen-

eral acceptability with increase in the percentages of

Moringa leaf powder implies that panelists did not accept

bread supplemented with Moringa leaf powder.

The use of flavouring agents to mask the unacceptable

herbal flavor of Moringa oleifera powder could help im-

prove the acceptability of these products.

4. Conclusion

Bread was successfully produced from composite flours

of wheat flour and Moringa leaf powder. Though the

bread samples all had increased nutrients (fibre, protein,

fat, minerals and β-carotene), they had poor physical

characteristics (loaf volume, specific volume, loaf height

and loaf weight) which became more pronounced with

increase in Moringa leaf powder addition. Increase in

Moringa leaf powder substitution drastically reduced the

preference/acceptability of the bread samples.

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