UNIVERSIDAD NACIONAL MAYOR DE SAN

MARCOS
Faculty of Chemistry, Chemical Engineering and
Agroindustrial Engineering

Scientific Article: Nutritive value and acceptability of bread

fortified with Moringa seed powder

Course: Technical English

Teacher : MSc. Cinthia Susana Yoshida Kuboyama

MEMBERS:
1. Galarza Cuba, Jessica 14070225
2. Huanacuni Huanacuni, Javier 14070216
 ABSTRACT

The bread was fortified with Moringa seed powder in variable proportions (0-20%).

The proximal, mineral, vitamin A content and sensory attributes of the samples
fortified with Moringa were evaluated.

The results of the proximal analysis, showed that the addition of moringa seed powder
was significantly higher, increased protein, ash, fat and crude fiber content; while the
moisture and carbohydrate content decreases.
The vitamin A and mineral content also increased.

In conclusion, the fortification of bread with Moringa seed powder increased both
micro and macronutrients of conventional bread.
 INTRODUCTION
Bread is a baked product produced from wheat flour. There are
different varieties of bread depending on shape, weight, crust
hardness, crumb cell structure, softness and colour (Collins,
1995).

In order to increase the nutritional composition of bread, many

studies have investigated the potentials of substituting wheat
flour with other flour (Olaoye et al.,2006; Oyeku et al., 2008; Ade-
Omowaye et al., 2008; Adeleke and Odedeji, 2010)

The use of Moringa leave powder for food fortification has

been reported by many studies,However, the protein, fat and
mineral (especially magnesium) content of Moringa seed has
been reported to be significantly higher than that of Moringa
leave (Gopalakrishnanb et al.,2016).
 MORINGA (Moringa Oleifera)
Moringa, also known as a “miracle tree”, offers valuable
nutritional and energy resources, and stands out for its medicinal
properties, from fighting fatigue, cholesterol or inflammatory
processes to preventing infections.
Cultivated throughout the subtropical arc of the
world, from Southeast Asia and the Philippines,
to Central and South America, through eastern
and southern Africa (Ethiopia, Kenya, Malawi,
etc.).
Moringa chemical composition

Researchers concluded that, compared gram for

gram with other products, moringa has:

3 times more iron than spinach;

3 times more potassium than banana;
4 times more calcium than cow's milk;
7 times more vitamin C than orange;
4 times more vitamin A than carrot;
OBJECTIVE: To establish the general
principles of hygiene that the
establishments where they are made
must comply with and establish the
characteristics of sanitary quality and
safety that the products made in
bakeries must comply with.
 Moringa seed
Moringa seed benefits
Diagram of the properties of each part of Moringa oleifera for applications in the economic and
environmental sectors
 MATERIALS AND METHODS

MATERIALS
SUPPLIES REAGENTS
TEAMS ● Acetone
● Wheat flour ● Oven ● Anhydrous
● Salt ● Marlex blender sodium
● Sugar ● Atomic absorption sulfate
● Yeast spectrophotometer crystals
● Butter ● Mass ● Petroleum
● Moringa seed spectrophotometer ether
powder
 METHODS
Wheat flour and baking ingredients (sugar, salt, yeast, and butter)
1.Sample procurement were obtained from Wazobia market, while matured moringa
seeds were purchased from Arada market in Ogbomoso, Oyo
state, Southwest, Nigeria.

Matured Moringa seeds were manually removed from the seed

2.Production of Moringa kernels and dried using cabinet dryer (60ºC; 5 days). The dried
seeds were ground in a clean Marlex blender. The moringa seed
seed powder powder was sieved using a sieve of 500 mm mesh size, to obtain a
fine powder. The flow chart for the production of moringa seed
powder is shown in Flowchart.

Wheat flour was mixed with moringa seed powder at varying

3. Formulations of Wheat- proportions (0:100; 95:5; 90:10; 85:15; 80:20). The wheat-
Moringa dough moringa flour blends were mixed with other ingredients (as
presented in Table 1 for bread dough formulation.
 4. PRODUCTION OF FORTIFIED
Moringa Seed Powder
BREAD WITH MORINGA
Production Flow Chart POWDER
Moringa seeds

Wheat dough- moringa was kneaded

Cleaning

It was placed in greased molds

Dehulling

Dryer 60 ° C The dough was left to test in a test cabinet for

Drying - 5 days 55 min; 30 ° C; Relat. Humidity approx 40%

Milling
The dough was placed in an oven (220-230 ° C;
15 min), cooled to room temperature
Sieving Sifted in 500 um

Moringa powder
 Table 1. Wheat-Moringa dough formulations

The wheat flour was mixed with Moringa seed powder in variable proportions (100:0;
95: 5; 90:10; 85:15; 80:20).
 ANALYSIS OF FORTIFIED BREAD WITH
MORINGA POWDER

Proximal composition: Moisture, protein, crude fiber, ash and fat were analyzed using a
standard AOAC analytical method (Official Methods of Analysis of the Official Association of
Analytical Chemists). Carbohydrates were determined by difference.
Mineral content: The bread sample (5 g) was crushed and the mineral content (phosphorus,
potassium, calcium, zinc and iron) was determined using an atomic absorption
spectrophotometer (AAS).
Sensory evaluation: 20 judges and they scored the samples on a scale of 1-7 (color, shape,
texture, sweetness, taste, mouthfeel and general acceptability).
 ATOMIC ABSORPTION
SPECTROPHOTOMETER
(AAS)
 It is found by the formula that we see in
the picture.

Vitamin A content (by SINGH

method):
Anhydrous sodium sulfate
crystals were added and
The bread sample (5 g) was
allowed to settle (repeat 2
ground in 10 ml of acetone
times)

The supernatant
The lower layer was discarded and Petroleum ether (10 was decanted into
the upper layer was collected in a ml) was added to the a beaker and
100 ml flask and made up to a supernatant, mixed transferred to a
volume of 100 ml with petroleum well and allowed to separatory funnel.
ether. separate into 2 layers
 RESULTS AND DISCUSSION OF RESULTS
A) Analysis of the proximal composition of the bread fortified with Moringa:

A: 100% wheat flour.

B: 95% wheat flour + 5% Moringa

powder.

C: 90% wheat flour + 10% Moringa

powder.

D: 85% wheat flour + 15% Moringa

powder.

E: 80% wheat flour + 20% Moringa

powder.
B) Mineral content of bread fortified with Moringa.
C) Vitamin A content of Moringa fortified bread.
 D) Sensory attributes of bread fortified with Moringa.

The results of the sensory evaluation revealed that bread made from pure wheat
flour and those made from flour fortified with 5% moringa seed powder scored
similarly on almost all quality attributes evaluated.
 CONCLUSIONS

● Fortification with Moringa seed powder resulted in an increase in proximal,

mineral and vitamin A content.

● Bread produced from 5% Moringa seed powder and 95% wheat flour had the
best sensory attributes

● The high content of nutrients and vitamin A in fortified bread indicates that
moringa fortified bread could help reduce vitamin A deficiency in developing
countries. In addition, it is shown that this fortification increases the protein
content of the bread which is of great advantage for those who cannot afford
food with a high content of animal protein due to its cost.
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THANKS