Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder

Area of Science:

• Food Science
• Nutritional Science
• Plant-based Ingredients

Background:

• Moringa leaf powder (MLP) is nutrient-rich but negatively impacts bread's physical and sensory traits.
• Challenges include suppressed bread expansion and altered sensory properties when using MLP.

Purpose of the Study:

• To investigate the effects of steam-treated moringa leaf powder (SMLP) on bread expansion and sensory characteristics.
• To determine if steam treatment enhances MLP's functionality in baking.

Main Methods:

• Moringa leaf powder (MLP) was steam-treated for 10 minutes.
• SMLP was incorporated at a 5% substitution level in wheat flour for bread formulations.
• Analyzed specific loaf volume, yeast viability, antioxidant activity, quercetin-3-glucoside content, starch retrogradation, and sensory attributes.

Main Results:

• SMLP significantly increased specific loaf volume (2.2 to 4.6 cm³/g) compared to MLP.
• SMLP improved Saccharomyces cerevisiae viability (48% to 72%) and retained high antioxidant activity.
• SMLP delayed bread staling by 30-40% and improved sensory scores for aroma, appearance, and overall acceptability.

Conclusions:

• Steam treatment is an effective method to improve the baking quality of moringa leaf powder.
• SMLP enhances bread volume, yeast performance, and sensory appeal, positioning MLP as a valuable functional food ingredient.