Effect of Defatted Moringa Seed Flour on the Proximate, Mineral and Sensory Properties of Bread

The study investigated the effect of Moringa seed flour on proximate, mineral and sensory properties bread. samples used for bread production were supplemented with defatted as follows: Wheat flour: A(100:0), B (95:5) C (90:10) D (85:15) E (80:20). result proximate composition ranged protein (15.66 to 17.16%), crude fibre (2.5 5.37%), ash (0.23 1.81%), moisture content (23.96 12.48%), fat (7.12 0.29%).There was no significant (PL 0.05) difference in attributes among terms colour. However, observed flavour, texture taste. Incorporating seeds baked foods may be exploited a means boosting nutrition Africa Asia where malnutrition is prevalent. Keywords: Moisture content, seeds, Crude protein, Sensory. DOI: 10.7176/FSQM/110-04 Publication date: September 30 th 2021