Food to food fortification of whole wheat flour biscuit using moringa leaves powder

  • Aysha Riaz Department of Food Science and Technology Faculty of Nutrition Sciences, The University of Agriculture, Peshawar
  • Said Wahab Department of Food Science and Technology Faculty of Nutrition Sciences, The University of Agriculture, Peshawar
  • Muhammad Ayub Department of Food Science and Technology Faculty of Nutrition Sciences, The University of Agriculture, Peshawar
  • Majid Suhail Hashm Department of Food Science and Technology Faculty of Nutrition Sciences, The University of Agriculture, Peshawar
  • Farkhanda Jabeen Department of Food Science and Technology Faculty of Nutrition Sciences, The University of Agriculture, Peshawar

Abstract

The purpose of the research was to use food to food fortification of staples, as a tool to deliver micronutrients especially minerals to the population. In this research moringa leaves powder (MLP), a local nutrient dense source, was utilized for increasing the micronutrients in whole wheat flour biscuit. Microstructural and mineral analysis of whole wheat flour (WWF) and MLP was carried out. WWF biscuit were prepared by incorporating MLP in different percentages (0, 2, 4, 6, 8 and 10%). Mineral profile, phytic acid content and microstructure of the biscuit were analyzed. The microstructural analysis showed that the gluten network was infered by inculsion of MLP, creating some cavities, but the entire protein matrix was not disrupted. The results of the mineral analysis indicated a significant increase in magnesium (42.34%), calcium(84.91%), potassium(49.82%), phosphorus (32.32%) and iron content(50.92%) of the cookies fortified with MLP. Phytic acid of the biscuit decreased from 0.66 to 0.39%. It can be concluded that MLP can be a tool to alleviate malnutrition and solve food insecurity especially in the developing counteries.

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How to Cite
Riaz, A., S. Wahab, M. Ayub, M. Suhail Hashm, and F. Jabeen. “Food to Food Fortification of Whole Wheat Flour Biscuit Using Moringa Leaves Powder”. Emirates Journal of Food and Agriculture, Vol. 34, no. 2, Mar. 2022, doi:https://doi.org/10.9755/ejfa.2022.v34.i2.2816. Accessed 30 June 2022.
Section
Research Article