2013年5月5日星期日

Moringa oleifera leaf powder, although nutritious, more is not better for your wheat bread



Moringa has many benefits for humans. Moringa leaves are the most nutritious part of the Moringa plant itself, is an important source of vitamin B6, vitamin C, provitamin A as beta-carotene, magnesium, and protein among other nutrients that have been studied in the lab. When compared with the general food, Moringa leaves are very high in nutrients it:
Comparison of the content of Moringa and other food
Food Nutrition - General Food Types - Content of General Food- Content of Moringa Leaves
Vitamin A - carrots - 1.8 mg - 6.8 mg
Calcium - Milk - 120 mg - 440 mg
Potassium - bananas - 88 mg - 259 mg
Protein - Yogurt - 3.1 g - 6.7 g
Vitamin C - Oranges - 30 mg - 220 mg
Because of its high nutritional value,it often used as supplementation on wheat bread.And the dosage must be kept in certain proportion,not the more the better,according to an article from Scientific Research Publishing:
The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringa oleifera leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30℃± 1) and analysed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly (p < 0.05) increased the fibre (2.10% to 3.28%), ash (1.10% to 1.65%), protein (9.07% to 13.97%), and ether extract (1.51% to 2.59%), while decreasing moisture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p < 0.05) decreased the loaf volume, weight loss, loaf height and specific loaf volume from 796.70 to 496.70 cm3, 32.32 to 25.65 g, 7.00 to 5.83 cm and 4.70 to 2.65 cm3/g respectively, while the loaf weight increased from 169.20 to 185.86 g. There was a significant (p < 0.05) increase in Magnesium (Mg), Calcium (Ca) and Beta-carotene contents from 0.76 to 1.27 mg/100g, 3.67 to 6.07 mg/100g and 0.02 to 3.27 mg/100g respectively, while Iron (Fe) and Cupper (Cu) contents decreased from 2.74 to 1.25 mg/100g and 2.26 to 0.03 mg/100g respectively. Sensory evaluation showed that although there was significant (p < 0.05) improvement in nutritional composition, the acceptability of all bread samples decreased with increasing level of Moringa supplementation. This implies that despite the high nutrient content of Moringa oleifera powder, it is not a good substitute for wheat in bread production due to its physical characteristics and sensory attributes.
  

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