Physico-Chemical Properties of Corn Bread Fortified with Moringa Leaves (Moringa oleifera) Flour

This study aimed to examine the effect of Moringa leaf flour concentration on physical and chemical properties level preference corn bread. The was conducted with variations (TK): TK1 = 1%; TK2 3%; TK3 5%; TK4 7%. Parameters be analyzed included properties, namely bread volume, specific volume elasticity. Chemical water content, protein, vitamin C, β-karoten. results showed that highest macro- micronutrient values in addition 7% inversely proportional bread, a decrease elasticity cornbread which resulted panelists' acceptance products. best protein value 7.27 mg/100g, C 60.0 β-karoten 13909.99 µg/100g, 3.71 cm3/g 75.14% sensory moringa cornbread. Keyword: Physical, Chemical, Bread, Corn,