Evaluation of Nutritional and Microbial Properties of Bread Developed by Incorporating Moringa oleifera Leaves and Fenugreek Leaves

Bread supplies a huge part of the supplement needed for development, support wellbeing and prosperity. It is brilliant wellspring protein, minerals, fiber carbohydrates. Hence, main objective our study was to evaluate nutritional medicinal benefits bread consisting Moringa oleifera leaf powder (MOLP) fenugreek powder(FLP), as leaves are considered have high proportion essential micronutrients many nutraceutical properties. Flaxseed also added enhance flaxseed contain alpha linolenic acid (ALA) omega-3-fatty acid. developed by incorporating different flour blends analysed know its microbial T0 include 100% multigrain flour, T1 97.5% 2.5% moringa (T1 a) 95% 5% b) whereas T2 leaves, (T2 90% b). During experimentation moisture content samples decreased with increasing MOLP FLP fibre ash were increased percentage blend formulations. Sensory evaluation done using 9-point hedonic scale overall acceptability product. Although value but product supplementation contents.