DEVELOPMENT OF FUNCTIONAL COOKIES FORTIFIED WITH MORINGA OLEIFERA LEAF POWDER AND THEIR QUALITY EVALUATION

Abstract

Healthy foods with added nutritional and functional value have been widely pursued by consumers. The objective of this research study was to fortify cookies with various amounts of Moringa oleifera leaf powder and assess their physical, nutritional, and sensory characteristics. The shade dried moringa leaves were powdered and added to a cookie formulation at 0%, 5%, 10% and 15% replacement for wheat flour. Standard analytical methods were used to assess the physical properties, proximate values & sensory acceptability of developed cookies. The results indicated that the ash, protein, and crude fiber contents were significantly improved with increased moringa incorporation while the carbohydrate content was significantly decreased. Physical properties were affected by fortification, with increased cookie thickness and weight and decreased diameter and spread ratio. Sensory evaluation showed that all the treatments were acceptable, but the sensory scores decreased with the increasing fortification levels because of the increased herbal characteristics. Fortified cookies made with moringa leaf powder (5%) had the best optimum level between nutritional fortification and consumer acceptability of all fortified treatments. The results indicate that M. oleifera leaf powder can be used as a functional content in formulation of nutrient enhanced bakery products.