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Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits.

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Fortifying staple foods like bread and biscuits with Moringa oleifera leaf powder (MOLP) and its extract enhances nutritional value. This study confirms their antioxidant, antibacterial, and antidiabetic properties, improving food quality and shelf life.

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Area of Science:

  • Food Science and Technology
  • Nutritional Biochemistry
  • Phytochemistry

Background:

  • Malnutrition is a global challenge, often linked to the low nutritional value of staple foods.
  • Moringa oleifera leaf powder (MOLP) is a cost-effective, nutrient-rich ingredient with potential for food fortification.
  • Phenolic compounds in MOLP possess significant antioxidant, antibacterial, and antidiabetic properties.

Purpose of the Study:

  • To evaluate the antioxidant, antibacterial, and antidiabetic potential of a phenolic-rich extract from MOLP.
  • To incorporate MOLP and its extract into bread and biscuits to create functional foods.
  • To assess the impact of fortification on the nutritional quality, shelf life, and sensory attributes of the fortified products.

Main Methods:

  • Soxhlet extraction was used to obtain the phenolic-rich extract from MOLP.
  • Total phenolic content (TPC) and antioxidant activity (ABTS, DPPH assays) were quantified.
  • In vitro assays were performed to evaluate α-amylase inhibition and cytotoxicity.
  • MOLP and its extract were incorporated at 5% into bread and biscuits.
  • Fortified products were analyzed for TPC, antioxidant activity, microbial growth, and sensory properties.

Main Results:

  • The MOLP extract showed a TPC of 138.2 mg GAE/g and significant antioxidant activity (ABTS IC50: 115.2 mg/L).
  • The extract demonstrated notable α-amylase inhibition with no cytotoxicity to human fibroblasts.
  • Fortified bread and biscuits exhibited enhanced TPC and antioxidant capacity compared to controls.
  • Fortification extended the shelf life of the products by inhibiting microbial growth.
  • Products fortified with the MOLP extract received higher sensory preference ratings than those with MOLP.

Conclusions:

  • Moringa oleifera leaf powder and its phenolic-rich extract are effective natural additives for enhancing cereal-based products.
  • Fortification with MOLP extract improves nutritional value, antioxidant properties, and microbial stability of bread and biscuits.
  • This approach offers a sustainable strategy to combat malnutrition and improve the quality of widely consumed foods.