Nutritional evaluation of Moringa leaves and seeds flour and quality characteristics of fortified biscuits. | ||||
| Journal of Sustainable Agricultural Sciences | ||||
| Volume 48, Issue 4, December 2022, Page 41-52 PDF (601.33 K) | ||||
| Document Type: Original Research Paper | ||||
| DOI: 10.21608/jsas.2022.143903.1359 | ||||
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| Author | ||||
Maalem Al-Moalem  
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| Prince Sattam Bin Abdulaziz University, College of Education-Delam, Department of Home Economics, Kingdom Saudi Arabia | ||||
| Abstract | ||||
| The aim of this work to study influence of addition of Moringa Oleifera leaves or seeds on the nutritional value, chemical composition, and sensorial properties of biscuits suitable for all customers. Replacement of wheat flour at different ratios (4, 8, 12, and 16%) with defatted Moringa leaves powder (DMLP) and defatted Moringa seed powder (DMSP) to prepare biscuits. (DMLP) and (DMSP) are high in crude protein, ash, and fiber compared with wheat flour (72% ext.). The MLP had higher levels of sodium, calcium, magnesium, manganese, and iron than the MSP. MLP was richer in indispensable amino acids than MSP and wheat flour (72% extra.). Moisture, crude protein, ash, and crude fiber increased in biscuit products in contrast to carbohydrate values. The results showed that replacement of (DMLP) and (DMSP) until 16% is suitable. Based on the obtained results, the biscuit prepared from (DMLP) or (DMSP) covers proteins and minerals for children's nutritional needs in developing countries and could be suggested in institutional feeding programs. | ||||
| Keywords | ||||
| Moringa Oleifera; DMSP; DMLP; amino acid profile; Moringa leaves and seeds; nutritive value; fatty acids; biscuits | ||||
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