Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread

Moringa (Moringa oleifera) has excellent nutritional significance as well medicinal and therapeutic benefits, such antidiabetic, anticancer, antimicrobial, antioxidant activities. Whole wheat flour (WWF) is associated with a reduced risk of cancer (colon cancer), constipation, obesity, cardiovascular diseases, type 2 diabetes. In this regard, the objective study to determine chemical composition, value, activity moringa leaves their MLP containing snack food (bread) make strong recommendation for consumption in balanced diet. The present was aimed at assessing effects dehydrated leaf powder (MLP) supplementation 0–10% levels on proximate, antioxidant, mineral, sensory quality attributes WWF leavened bread. Further, these were also analyzed individually. As compared WWF, exhibited significantly higher ( p < 0.05 ) activities, DPPH (10.38 ± 0.25 ?mol TE/g DW), FRAP (21.43 0.08 total phenolic content (2.33 0.04 mg GAE/100 g DW). MLP-supplemented bread improved mineral profile. It evident from proximate analysis that there significant improvement composition bread; however, overall acceptability scores showed gradually decreasing tendency corresponding rises addition MLP. Based results, it implied maximum by sample T2 supplemented level 5%. Moreover, nutritional, profile, profile owing addition, may be could exploited improving status people underdeveloped developing countries.