UTILIZATION OF MORINGA PLANT IN THE FORTIFICATION OF SOME BAKERY PRODUCTS

Abstract

Functional and nutrient foods are growing in demand by health-conscious consumers looking to improve their health and nutrition. In the last years the food industry's interest in developing products from edible plants that can prevent malnutrition. Moringa plant is composed of many nutritionally valuable components, such as proteins, mineral, amino acids, fatty acids, fiber and antioxidants. Due to it has a great potential as an ingredient to be added into food products. However, most of the previous studies have shown that the addition of such materials usually decreases the quality of food products. The focus of this study was on supplemented the bakery products of Moringa leaves and seeds. So, the aim of this work was to increase the availability of components and improve the chemical and physical properties of Moringa leaves and seeds to produce bakery products with functional and nutritional attributes and evaluate the quality properties of these products. Moringa plant as well as new plant was used as food fortification. The obtained results can be summarized as follows: 1. Proximate Chemical composition of raw materials