DEVELOPMENT AND CHARACTERIZATION OF FLAT BREAD INCORPORATED WITH MORINGA POWDER FOR NUTRITIONAL, BIOFUNCTIONAL, AND SENSORY EVALUATION

Abstract

The global prevalence of type 2 diabetes mellitus (T2DM) is rapidly increasing, particularly in developing countries, highlighting the need for functional foods with anti-hyperglycemic potential. This study aimed to develop nutritionally enhanced wheat flatbread by incorporating Moringa oleifera leaf powder (MoLP) and evaluating its nutritional, antioxidant, physicochemical, textural, color, and sensory properties. MoLP was added at levels of 0%, 2%, 4%, 6%, and 8%. Results showed significant improvement in nutritional composition with increasing MoLP levels. Moisture content ranged from 30.50–32.10%, ash 1.20–2.20%, protein 9.80–12.80%, fat 1.50–1.95%, and fiber 1.10–2.75%. Antioxidant properties also increased, with total phenolic content (TPC) ranging from 1.85–6.25 mg GAE/g, total flavonoid content (TFC) from 0.95–3.80 mg QE/g, and DPPH activity from 18.2–67.3%. Texture analysis indicated increased hardness (8.20–13.60 N) and moderate changes in springiness, cohesiveness, gumminess, and chewiness. Color parameters showed darker, greener flatbreads with higher MoLP levels, as reflected by increased change in color and chroma, and decreased whiteness index (56.0–72.8). Sensory evaluation indicated a slight decline in acceptability with higher MoLP incorporation. Overall, MoLP-enriched flatbread demonstrates strong potential as a functional food for managing T2DM.